first, make vanilla custard sauce for cake filling.

Yes, 2 grams of milk, 1 grams of whipped cream, 3 grams of sugar, 1 grams of low flour, 5 grams of vanilla oil and 2 egg yolks.

all materials except vanilla oil are poured into a large container. Using an egg beater, stir well.

pour the mixed liquid into a non-stick pan.

heat with low fire, and keep stirring until it is slightly thick, and you can see bubbles, and the scraper will not immediately flow over the bottom of the pot when it is turned up.

add vanilla oil

and stir quickly and evenly. Stay away from the fire.

you need a puff nozzle, and put the nozzle into a big paper bag.

put the piping bag in a tall glass with a narrow mouth, pour the vanilla custard sauce that has been dried until it is not scalded into the piping bag, and collect the mouth. Put it aside for use.

In the drying process, stir more to dissipate heat, otherwise the surface will swell and the sauce will have a grainy feeling. If this happens, you only need to filter the Kastar sauce once.

after the custard sauce is made, the cake body is made.

Need:

4 eggs (about 65-7g each), 3g of milk, 3g of corn oil, 6g of sugar, 35g of low flour and 3-5g of lemon juice.

Among them, 2g of white sugar is used in egg yolk paste and 4g is used in egg white.

separation of egg yolk protein.

add 3 grams of milk, 3 grams of corn oil and 2 grams of sugar to the egg yolk, and beat it quickly with egg whipping until the water and oil are mixed.

add 35g of low flour, you can use eggs without sieving, and stir until it is even, smooth and particle-free.

because the powder content is very low, you don't have to worry about the gluten, you can stir it any way. Just mix it well.

add 4 grams of white sugar to the egg white, without dividing it, just add it once, and start to send it away.

pour the lemon juice in the middle.

when the egg whites are beaten to 6% or 7%, the eggbeater is pulled up and has a hooked state. It doesn't matter much if it is a little too much or too little.

Take half of the beaten egg whites and pour them into the egg yolk paste.

Stir evenly. Pay attention to the stirring. Don't circle. The scraper goes down from the middle and turns it to the wall of the basin. Turn the basin with one hand and stir it quickly with the other.

pour the egg yolk paste mixed for the first time back into the protein bowl and continue to stir evenly.

put it into a paper mold prepared in advance, and it will be full in six or seven minutes.

it can hold 11-12 cups. Don't fill it too full. If there is no room for expansion, it will crack badly.

put it into the oven, and fire it in the third floor from bottom to top for 13 degrees for 15 minutes, to see the surface coloring. If the coloring is insufficient, adjust the ignition to 15 degrees, and then fire it for 13 or 3 minutes, and color it. (tip: if you use other ovens, it will take 16-17 degrees, 15-2 minutes.)

It will rise very high, or it may crack. Don't worry, the cake will fall back to normal after being baked.

Take out the baked cake and let it drop slightly.

while it is hot, squeeze the vanilla custard sauce into the cake, and all the prepared sauces will be evenly poured into all the cakes.

In this step, the cake must be operated while it is still hot. If the cake is completely cold, it will collapse badly, and the filled sandwich will not fill up, which is not full and not beautiful.

after the cake is completely cooled, just sift a layer of powdered sugar for decoration.

it tastes better after cold storage.

please adjust the heating time appropriately according to the power and temperature difference of your oven.