Self-taught baking time is not long, the home configuration are some of the necessary;

Want to do cheese cheesecake, etc., no cream cheese, how to do? Then change the idea of it, instead of condensed milk well, the first attempt to do Shuffle Light Milk Cake, I did not expect to succeed, the flavor is very light, smooth, melt in the mouth Oh. I made a 6-inch cake.

Materials

Main ingredient: 15g of low gluten flour, 30g of butter, 100g of milk, 2 eggs, 30g of sugar;

Supplementary ingredient: 15ml of condensed milk, a little white vinegar, a pinch of salt

Shufflepuff Light Cake

1

Make a collection of ingredients for the Shufflepuff Light Cake.

2

Melt the butter, milk and 10 grams of granulated sugar together, over hot water and mix well.

3

Remove the melted and sift in the low gluten flour.

4

Place back in the bowl of hot water and quickly stir in the low gluten flour until it is grain free and forms a paste.

5

Take it out again, add one egg yolk and mix well, then add the second egg yolk and mix well.

6

Add 15ML of condensed milk at this point and stir quickly.

7

When the egg yolks are evenly mixed, cover and set aside.

8

This time to whip the egg whites: add a few drops of white vinegar and a little salt in the egg white bowl and beat slowly until large fish bubbles, add (the remaining 20 grams) of 1/3 of the granulated sugar and continue.

9

While beating until there are many small fish bubbles, add the sugar for a second time and turn to fast whipping.

10

When you see fine lines appear, pour in all the granulated sugar and beat on full speed.

11

When you feel significant resistance from the whisk, turn to medium speed for a few beats, turn off the power, lift the whisk, and the appearance of long sharp corners indicates that the whites have been whipped successfully.

12

Scoop 1 tablespoon of egg white into the yolk lake, mix with the cut method, remember not to stir in circles, use this method to mix the yolks and whites all the way through.

13

Mixed cake lake, shiny color, smooth as silk;

At the same time, preheat the oven at 180 degrees upper and lower heat.

14

Because of the water bath method of baking, in order to prevent the water in the baking pan into the mold, so beforehand to take a piece of tinfoil, from the bottom of the 6-inch living bottom mold; will be mixed with a good cake lake poured into the mold, lifting the mold, from the desktop about 10CM and then fall 3 ~ 4 times, shock out excess air bubbles, but also to make the cake batter even and flat.

15

Put the 6-inch mold into the baking pan that has been added water, the bottom layer of the oven, 180 degrees top and bottom heat bake for 15 minutes, turn 160 degrees for 25 minutes.

16

OK, do not rush to remove, continue to let it smother in the oven for about 40 minutes.

17

Time is up, out of the oven, you will find that the retraction is very strong, it is okay, I heard that it is the characteristics of this cake Oh.

18

I put it in the fridge for 1 night and made it for breakfast the next day; when I cut it, it didn't collapse at all.

19

This is the panoramic view, enjoy the flavor!

Tips

1, don't have too much granulated sugar, because condensed milk is also very sweet.

2. Be sure to whip the egg whites in place. 3. Never stir when mixing the cake batter.