Pearl Pearl this name is my messy, because look at those a few was lifted up the longan, quite a kind of feeling of being cared for. I think it's better to share my experience with you, especially if you're a novice like me who has never made a laminated cake before, you can also try to decorate it with chocolate shavings, which is still quite effective and can cover up the shortcomings well, not to discourage the enthusiasm and confidence
Yellow Peach Paw Paw
Materials:
Main Ingredients:
Main Ingredients: 51g of low gluten flour, 3 eggs, 24g of vegetable oil. 24g of milk, 36g of granulated sugar, 24g of vegetable oil, 24g of vegetable oil, Milk 24g, granulated sugar 36g (add to egg whites), granulated sugar 18g (add to egg yolks), 2 drops of vanilla extract
Ingredients: 200ml light cream, 20g granulated sugar, 1/2 tsp rum, 100g chocolate chips, 1 can of yellow peaches, 3 longan eyes
Whisk: Prayer and KS-938SN, power 400W
Baking temperature: 180 degrees, lower middle oven, 35 minutes
Preparation:
Egg yolks and egg whites are separated, put the egg whites into the whisking bucket, and the egg yolks into a clean container;
Practice:
1. The whisk is fitted with a whisking grid (use the grid for whisking liquid materials, and use the stirring hook for stirring viscous materials, if any), and is stuck in the main body (be sure to snap it on tightly or it will fly out easily when running at high speed). Remove the whisk from the main body and set it to speed 3, then beat the egg yolks with the whisk in your hand;
7. Add vegetable oil to the egg yolks;
8. Add milk and whisk to combine;
9. Add two drops of vanilla extract (you can omit it);
10. Stir in the low-flour mixture and mix with a rubber spatula to form a homogeneous batter;
11. Take 1/3 of the whipped egg white and add it to the batter, turning in irregular directions with a rubber spatula.
11. Add 1/3 of the whipped egg whites to the batter and mix with a rubber spatula in an irregular direction;
12. When the mixture is well blended, pour it back into the remaining egg whites;
13. Continue to mix with a spatula to blend the mixture well;
14. Pour the batter into a 6-inch round mold and shake it gently to avoid any bubbles inside, bake the cake at 180 degrees Celsius in a preheated oven in the middle-lower tier, for about 35 minutes.
15.
15. After baking, invert the cake onto a baking rack and let it cool completely;
16. After the cake has cooled, unmold it, trim off the uneven part of the top, and divide it into 3 slices;
17. Pour the light cream into the cleaned and drained beaters' bucket, and add the granulated sugar and a little bit of rum;
18. Turn to speed 1, and beat for 5-6 minutes on low speed (work for 3 minutes and then rest for a few minutes before continuing). Then decorate with chocolate chips and fruits.
Tips and tricks:
1. Keep the whipping cream on low speed and always keep an eye on the status to avoid over-beating;
2. The chiffon cake needs to be inverted and cooled, while other cakes don't need to be inverted;
3. If the size of the cake is too small, it can be simply divided into two layers to avoid the filling from being too much and soaking the cake, which will affect the texture;< /p>
4.
4. Add a little rum to the light cream to add flavor, or omit it.