Recipes tagged "caramel liquid"
2 recipes found
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Fruit wreath cake as soft as clouds
This beautiful fresh fruit wreath cake was made for myself on my birthday a few days ago. My birthday is in March, so it is most suitable to make a cake full of spring flavor. I used caramel chiffon for the cake body. The soft, cloud-like cake is filled with a rich caramel flavor. The texture is really amazing. Even if you eat the cake naked, it is quite good. Then use strawberries and pineapples to make a small wreath. It’s so beautiful for yourself. How to bake a chiffon cake with perfect appearance and taste? First let me state that I personally have always felt that cracking or non-cracking of Qifeng is not a sign of success. Children's shoes should not get too entangled. First, if you want the round mold to not crack, please bake it at low temperature. If you use a hollow mold, it must crack to be more perfect. In addition, if you want to avoid cracking, do not beat the egg whites too hard, especially do not need to beat to 10 minutes. Roast the egg whites in a round mold at low temperature and beat to 7 minutes. The egg yolk paste should not be too dry, and do not mix for too long, so that it will generally not crack. Second, try not to use anti-stick cake molds and do not apply oil around the molds, otherwise the chiffon will not grow taller. Third, start with choosing eggs. Try to choose fresh and normal-sized eggs. In addition, do not use the eggs immediately after taking them out of the refrigerator. It is best to leave them at room temperature for a while to allow the eggs to adapt and be easier to pass. Fourth, beat the egg yolks first, add sugar and beat for a while to dissolve the sugar, then add water or milk, stir until uniform, then add oil and stir. Let them stay for a while to fully emulsify, and the surface will turn white. When lightly stirred, the egg yolk liquid underneath will be slightly darker in color, and lines will appear on the surface to indicate that the emulsification is complete. Fifth, it is recommended to place it on the middle and lower layers to prevent the top of the cake from being too close to the heating tube and being burned after it expands. Sixth, the baking temperature and time should be determined according to the temperament of your own oven. It is best not to open the door and cover the tin foil in the middle, otherwise it will easily collapse instantly. Seventh, after baking, the mold must be turned down immediately and then allowed to cool. Do not rush to remove the cake from the mold before it is completely cool.
Baking Cream cake -
Caramel mixed fruit cake
Cake with mixed fruits is more fragrant and delicious.
Baking old man