dosage

Salt-free cream 260g

Almond powder100g

Low-gluten flour100g

Hami melon color sesame oil 20g

Protein 260g

Fine sugar150g

Sugar powder100g

method of work

1. Mix egg whites and fine sugar together, then add almond powder and mix well.

2. Add low-gluten flour and powdered sugar and mix well until there is no granule.

3. Add cantaloupe color sesame oil and stir well.

4. Add the salt-free cream that has been heated and melted, and stir it into batter.

5. Put the slurry into a paper bag and squeeze it into a Silicone soft rubber mold for 8 minutes.

6. Put the soft rubber mold in a baking tray and bake at 200℃ and 170℃ 15 minutes.

Whole egg 4 fine sugar120g

Vanilla essence, a little low-gluten flour100g

30 ml of milk and 40 g of cream

Lemon peel 1/2 cantaloupe juice 100 ml

Rum10ml cream.

300 grams of animal fresh cream

Practice step editing

1. Put the cream and milk in a bowl and heat it in water to melt.

2. Pour the whole egg and vanilla extract into another bowl and mix well, then add the fine sugar.

3. Heat the method 2 to human body temperature in water.

4. Leave the hot water until it is written in the shape of "8", which is in a cumulative state.

5. Add low-gluten flour and mix well by knife cutting until the batter is smooth and shiny.

6. Add lemon peel and mix well into batter.

7. Take part of the batter, add the cream batter that has been melted in the water, and mix well in (practice 1), then pour it all back into the remaining batter and mix well. Then slowly pour the batter into the mold and smooth it, and put it in the oven at 175℃/30 minutes.

8. After the cake is baked, put it on the cake fork and cool it.

9. After the cake is cooled, spread cake paper on the turntable and cut the cake into 3 pieces.

10. Cream with sugar until rum is hard to add. (Remember to put ice cubes on the bottom when sending away the animal whipped cream. Brush the cake with wine and sugar, spread the cream filling and put the cantaloupe on it.

1 1. Put another layer of cake, which is the same as step 10. By the way, the cantaloupe should be cut and drained in advance, otherwise it will be too wet on it.

12. Finally, frame the lace and decorate it with cantaloupe balls and kiwifruit in the middle.

1. Peel and dice Hami melon and put it in the pot [1]

2. Add white sugar and fresh lemon juice, mix well and marinate for 15 minutes.

3. After the fire boils, turn to low heat and cook, and stir with a spoon to avoid sticking to the pot.

4. The boiled Hami melon jam is naturally cooled, and 70g of it is put into a small bowl.

5. Soak the gelatin tablets in cold water until soft, put a large basin in hot water, put a small bowl with jam in it, and put the softened gelatin tablets in the jam and stir until it melts.

6. Whip the whipped cream into a thick and flowable shape.

7. Take out the round cake slice with the Mu Si circle, and pay attention to the integrity of the edge of the cake slice and the Mu Si circle.

8. Pour the whipped cream into the jam and stir it into a uniform paste. Then pour it into the Mu Si circle and put it in the refrigerator for cold storage and molding.

9. After taking it out, blow it with a hair dryer to remove the mold, and decorate the cantaloupe balls and chocolate chips.