Low sugar cream cake
Overview
Seeing the beautiful little cakes distributed by the gourmet gods instantly inspired my desire to make them. After many experiments, this time I will upload the details of making a mature small cake.
Tags
Ingredients
Steps
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Separate egg whites and yolks.
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Place the egg whites in a large bowl that is oil-free and water-free.
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Add 16g of sugar to the egg yolk bowl.
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Add 16g more milk, 1g more here——!
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Add 24g walnut oil.
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Continue to add 24g of low-gluten flour.
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Finally add 3g of cornstarch.
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Stir into a smooth batter.
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Preheat the oven at 160 degrees for 10 minutes.
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Squeeze 3 to 5 drops of lemon juice into the egg whites.
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Use an electric mixer to first beat at low speed until frothy, then switch to medium speed until smooth, and finally beat at high speed. With the bottom of the bowl facing up, the egg white will not flow. If you put a chopstick and the chopstick will not fall over, the egg white will appear creamy.
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Prepare some small cake baking bowls.
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Add 1/3 of the egg whites into the egg yolk batter and stir evenly like stir-fry.
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Pour the mixed egg yolk paste into the remaining egg whites.
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Stir evenly until it turns light yellow.
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Put the evenly mixed cake batter into a baking bowl and place the baking bowl in the oven.
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Bake at 160 degrees until the cake puffs up, then lower the temperature to 130 degrees and bake for 10 to 15 minutes. The cake will come out very soft and delicious. If you bake it for a long time, the surface will be a little mushy, just shovel off the mushy part.
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If you have finished cream at home, whip it in an oil-free and water-free bowl, then put it into a piping bag and squeeze it into the shape you like.
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The others couldn't wait to be eaten, and only these three were decorated with marshmallows and chocolate beans. They looked pretty! ! ~
