The whole process seems a little complicated, looking at the steps to do it again, and then review feel so simple. If you have the experience of making cakes, do it more easily, but also can be doubled to do, a time to do the amount in the recipe is really not enough to eat.
Recipe highlights
The cake body is made with sponge cake, with a large piece of filling, filling eat watery and fragrant. Since I learned it, little Yuzu often asks me to make it.
Baby version of custard pie
Information Ingredients
Ingredients:
Materials:
Sandwich material: milk 150 g, sugar 10 g, raw egg yolks 1, corn starch 7 g, 5 g of gluten flour, 20 g of butter
Cake material: 2 eggs, 20 g of sugar, 60 g of gluten flour, 25 g of milk, butter 15g
Cooking method: baking or steaming
Reference age: 11M+
Operating time: 25 minutes for operation, 1 hour total
Steps Steps
-1-
First, do the sandwich, the amount of ingredients for the sandwich is not too much, and it is not good to do it with less. Milk can be replaced with water and butter can be replaced with unflavored oil like corn oil.
-2-
Heat the milk on a saucepan.
-3-
Whisk the egg yolks with sugar until white in color. While beating next to the milk pan while heating, the milk is hot and the egg yolks are beaten.
-4-
Heat the milk to boiling and turn off the heat, pour half of the milk into the egg yolks, stirring as you do so. Add the sifted low gluten flour and cornstarch, whisk well, then add all the remaining milk and continue whisking.
-5-
Pour the mixture back into the saucepan and heat over low heat. Pour in the butter, stirring constantly until smooth and thickened. Heat for about 3 minutes.
-6-
Place in ice compartment, let cool, and freeze; remove from freezer for 1 hour.
>> If you don't have an ice compartment like this, put the filling in a plastic bag, spread it out flat, and cut it into pieces when it's frozen.
-7-
Cake ingredients: 2 eggs, 20 grams of sugar, 60 grams of low gluten flour, 25 grams of milk, 15 grams of butter. Milk and butter can be substituted as above, the substitution will be less milky and buttery.
-8-
White egg with sugar and whisk.
>> When making the filling, only the egg yolks were used, and the extra one egg white can be added together and beaten, while the rest of the ingredients remain the same amount.
-9-
Whipping until the whole egg paste dripping lines are not easy to disappear.
-10-
Heat the milk and butter in a saucepan over low heat until melted; sift the flour into the cake in two batches, stirring well after the first addition of the sifted flour before adding the next; pour the butter and milk into the cake batter along the rim of the beaters, and cut the mixture to combine.
-11-
Preheat oven 170 degrees, cake batter poured into the paper film, fill the bottom of the paper film about 3 minutes full, into the oven 170 degrees upper and lower heat for 3 minutes.
>> This paper film is the smallest size.
-12-
While the cake is baking, remove the iced filling.
-13-
Place the iced filling center on top and pour the remaining batter until the paper film is 9 minutes full.
-14-
Bake for an additional 15 minutes for top color. The time is not certain, it may be a minute or two longer.
-15-
The body of the cake is made of sponge cake with a very large piece of filling, which is watery and flavorful to eat. Since I learned it, Yuzu often asked me to make it.
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