1, all the necessary ingredients are ready, so it is more convenient to use in operation, so as to avoid looking for ingredients everywhere sometimes.
2. Add 20g of corn oil and sugar to the cooled white tea and mix them together.
3. Stir with a manual whisk until the sugar melts and the ingredients are completely blended and emulsified.
4. Continue to sift in low-gluten flour.
5, with a silicone knife, it will be stirred until there is no dry powder, just like we usually write the letter Z.
6. Then add the egg yolk and put the protein in a clean, waterless and oil-free container.
7. Continue to use the silicone knife to stir the egg yolk into a delicate egg yolk paste, just like writing the letter Z..
8. After the egg yolk paste is made, the egg white part is started: a few drops of lemon juice or white vinegar are dripped into the egg white, and the remaining 50g of sugar is added in three times with electric egg beater until the head of the eggbeater is lifted, and the top of the egg white is in an upright and firm state.
9. Mix the beaten egg white and egg yolk paste for two or three times, and stir it into a uniform cake paste with a quick and light stirring method.
10. Pour the evenly stirred cake paste into the paper cup until it is eight minutes full.
1 1. Preheat the oven in advance, set the temperature to 130 degrees, bake for 25 minutes, then rotate 145 minutes, and bake for 5 minutes for coloring.
12. After baking, you can bake it. After baking, some shrinkage is normal.
13. finally, squeeze the cream on the surface: cream making: add sugar to the light cream (the ratio is 10: 1) and beat it with an eggbeater until it is compact. Put a flower nozzle according to your favorite pattern and squeeze the cream on the surface of the cake.
14, it will taste better after being cooled in the refrigerator. The cream cake is really delicious in one bite, and it is not greasy at all.