Fruit Cream Cake Cup

Overview

I used Teacher Xiaoyu’s sponge cake recipe, which added water to keep the sponge cake moist. Beating the whole eggs well and mixing them correctly is the key to success in making sponge cake, so I recorded the beating and mixing process in detail. This recipe is the amount of an 18cm round mold, which is just right for making a Baumeco. Pour it into the mold a little higher than 8 minutes full, so that the baked cake will be a little higher than the mold, making it easier to gently turn the cake to unmold. But this way the bottom of the cake cup will be thicker. If you don’t like it, you can only fill it 80% full, and put the extra in a small paper cup (note: use small paper cups!) and bake them together. The temperature and time will be the same.

Tags

• baking
• butter
• egg
• low gluten flour
• shui ye
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all the materials. The tall bottle in the picture is the juice

   

2. 2 Pour the glutinous rice paste into a heat-resistant container, cover it with plastic wrap (to prevent water mist from entering), and heat it over water to soften it

   

3. 3 Pour the milk and butter into a heat-resistant container, heat over water until most of the butter melts, turn off the heat, and use the remaining heat to melt all the butter

   

4. 4 Preheat the oven to 170 degrees. Crack the whole eggs into a bowl, add sugar, and pour in the softened syrup

   

5. 5 Fill a large pot with water and heat it over low heat. Put the basin into insulated water and use a whisk to beat the whole egg liquid at high speed. When the temperature reaches 40 degrees, turn off the heat and beat until you can lift the egg beater and you can pick up the egg paste and write a clear "8"

   

6. 6 Take the basin out of the hot water, and continue beating the egg beater at low speed along the edge of the basin. While beating, slowly turn the basin counterclockwise (the egg beater does not move). At this time, you can see that large bubbles are continuously being rolled in by the egg beater, and the egg batter becomes more and more delicate

   

7. 7 After continuing to beat for 2-3 minutes, the egg batter will become quite smooth. Take a toothpick and insert it into the egg batter about 1.2 cm deep. Just make sure the toothpick does not fall over

   

8. 8 Sift in the cake flour (low-gluten flour), and use a rubber spatula to touch the egg batter from one side of the basin

   

9. 9 Draw from one side of the basin through the center to the other side

   

10. 10 Go to the other side, turn the spatula up a little, and press the powder into the egg batter

    

11. 11 While turning the basin counterclockwise, stir it evenly and quickly for 30 to 40 times, until the flour is basically invisible. At this time, use a spatula to block the melted butter and milk and slowly pour it into the batter along the edge of the basin

    

12. 12 Continue to mix evenly using the same method, and scoop up the batter, which is thinner but glossy. (You can mix more and more with confidence in this step. The egg batter is beaten well, and the technique is correct, so it will not defoam. According to the original recipe, this step requires 90 to 110 times of mixing. I am not that diligent and mix it dozens of times)

    

13. 13 Pour into the mold, shake both of them lightly on the table to shake off the large bubbles on the surface, put them into the middle and lower layers of the preheated oven, and bake at 160 degrees for 20 minutes

    

14. 14 After baking, take it out, drop the mold from a height of 15 cm to release the heat to prevent the cake from shrinking, and place it on a cooling rack to cool

    

15. 15 After cooling, turn the cake gently and pour it out. Beat the light cream with fine sugar, use a piping bag to squeeze it into the cake cup, and decorate with fruits