A cake that novices can easily navigate, without the need to wipe the noodles, nor to cut the fruit to decorate, the method is super simple. The finished product tastes really too light, has the taste of eating ice cream, soft and delicate chiffon cake, with silky cream cheese sandwich filling, sweet but not greasy and very fresh.
Required documents
Cake body ingredients: eggs 3 warm milk 75 g cream cheese 50 g corn oil 20 g low gluten flour 75 g white sugar 45 g cheese sauce ingredients: cream cheese 130 g light cream 50 g white sugar 15 g milk powder to taste
Production steps
1: Stir the cream cheese smoothly in hot water.
2: Add warm milk and stir smoothly, then add corn oil and stir well.
3: Sift in a low-powder Z-shape and stir until there is no dry powder.
4: Separate the egg yolk protein and add the egg yolk to the cheese paste.
5. Stir smoothly.
6: Preheat oven, bake up and down, 150 degrees, 10 minutes.
7. Add sugar to the egg white three times to the state of the big bend hook.
8: Add one-third of the meringue to the egg yolk paste and mix well.
9: Pour back into the remaining meringue and mix well.
10. Pour into the mold and shake the bubbles out of the vibration a few times
11: Put in the preheated oven, bake up and down, 150 degrees, bake for 35 minutes.
12. Take out the baked cake to cool naturally and remove the mold
13: Then make cheese sauce and stir the cream cheese smoothly.
14: Light cream and sugar to five or six distribution.
15: Stir smoothly with cream cheese.
16: Let the baked cake cool and cut into four pieces.
17, then cut each piece horizontally, do not cut to the end. (See picture)
18: Squeeze in the cheese sauce.
19. Stick milk powder.
20, on the surface of the sieve milk powder can be ~ ~ ~
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