Accessories: 20 grams of cream sugar, 200 grams of non-dairy creamer, and appropriate amount of cherries.
The practice of cream cake:
1. Make Qifeng cake body first, and separate egg whites and yolks.
2. Stir the egg yolk, add milk, vegetable oil, salt and 30 grams of sugar and mix well. Sift in the low-gluten flour.
3. Stir thoroughly and evenly
4. Add the remaining sugar to the egg white for three times, add a few drops of lemon juice at the same time, and beat the egg white into dry foam with electric egg beater.
5. Take one third of the egg white cream and egg yolk liquid and mix them evenly.
6. Take another third of the protein cream and put it into the egg yolk liquid and stir.
7. Stir well in a container and add the transformed protein cream.
8. Put it into the mold and shake out big bubbles.
9. Preheat the oven to 150℃, put the mold in the middle and lower layers of the oven and bake for 20 minutes, and bake at 170℃ for 25 minutes. Bake, take out the inverted button, and air-cool and demould.
10. Divide the baked cake into 3 pieces and use 2 pieces.
1 1. Beat the vegetable fat cream and sugar until they do not flow.
12, take a piece of cake and spread it with cream.
13, cover another one and butter it.
14. Decorate and squeeze flowers with octagonal mouth at will.
15, it looks good with fruit.