Condensed milk cherry blossom cake

Overview

Cherry blossoms are so passionate, elegant and pure when they are in full bloom, but they are so gentle, calm, elegant and leisurely when they fall! With salted cherry blossoms, we can put them into various desserts. Not only can we taste the cherry blossoms, but we can also appreciate another kind of beauty of the cherry blossoms. Salted cherry blossoms means that you need to change the water repeatedly during the process of brewing the cherry blossoms. If you soak them for too little time, they will have a light salty taste. You cannot soak them in hot water. If you soak them in hot water, the color of the cherry blossoms will become lighter, so you must remember to soak them in advance.

Tags

• baking
• children
• cake
• afternoon tea
• cheesecake
• birthday
• condensed milk
• corn oil
• egg
• low gluten flour
• salted cherry blossoms
• soft white sugar
• lemon juice

Ingredients

Steps

1. 1 Soak the salted cherry blossoms in cold water 1 hour in advance (change the water several times in the process)

   

2. 2 Drain the soaked cherry blossoms with kitchen paper and prepare the required main ingredients

   

3. 3 Take three eggs, separate the egg whites and egg yolks, then beat one whole egg into the three egg yolks and mix them together. Beat the egg yolks into egg liquid with a manual egg beater

   

4. 4 Pour the corn oil into the milk pot, put it on the stove and bring it to a boil, then turn off the heat, then sift in the brushed cake flour and stir quickly until smooth

   

5. 5 Add condensed milk and continue to stir evenly

   

6. 6 Add the egg liquid into the hot batter

   

7. 7 Then beat into a fluid egg batter

   

8. 8 Add a few drops of lemon juice to the egg whites, beat until the egg whites are foamy, then add fine sugar in three batches, and then beat until wet peaks form. Lift the egg beater until the tip of the egg whites droops slightly

   

9. 9 Pour one-third of the beaten egg whites into the egg yolk batter and mix evenly

   

10. 10 Pour the mixed batter into the remaining egg whites, then stir evenly

    

11. 11 Until the egg white and egg yolk paste are fully mixed

    

12. 12 Put the paper wrap in the baking pan, squeeze the fuzzy dough into the paper wrap, and shake it hard a few times to knock out the big bubbles

    

13. 13 Put a cherry blossom inside a paper film. Preheat the oven to 150 degrees and bake using the water bath method. Pour hot water into the baking pan, put it on the bottom layer, then put the baking mesh on it, place the mold on the baking mesh, bake at 150 degrees for 10 minutes, then turn to 140 degrees and bake for 35 minutes

    

14. 14 The delicate, melt-in-your-mouth cake is ready