How to make cream fruit Qifeng cake delicious?

8-inch moving mold material: egg yolk paste:, 5 egg yolks (about 80g), 20g fine sugar, 65g freshly squeezed orange juice, 65g salad oil, 90g low flour, 10g corn starch, 2g baking powder, 1.5g salt, 8g rum, 5 protein pastes: protein (about 200.

working methods

1. Add sugar to orange juice and mix well. Add salad oil several times to make it completely emulsified. Sift in the low flour and mix well with baking powder and salt.

2. Add the egg yolk several times and stir well, stirring one by one each time. Finally, add rum and mix well to form egg yolk paste, and cover it with a wet cloth to prevent drying.

3. Add a few drops of white vinegar to egg white to make fish bubbles (about 65,438+05 seconds), add 65,438+0/3 sugar to make coarse bubbles (about half a minute), add the second 65,438+0/3 sugar to make lines (about half a minute), and finally add the remaining 65,438+0.

4. Mixing of the two pastes: firstly, add 1/3 protein paste to the egg yolk paste, quickly cut and mix evenly with a rubber spatula, add the rest twice and mix evenly, and then shake out bubbles in the mold.

5. Preheat the oven 150 degrees before delivering the protein, and bake for about 70 minutes (according to your own oven). After coming out of the oven, gently drop the mold and shake it out, and immediately turn it upside down to cool it.

Decoration: cut it into two pieces after cooling, spread whipped cream on the middle layer, sprinkle with diced fruit, cover with another piece of cake, spread cream evenly around it, scrape out stripes with a triangular tooth scraper, put fruit on it, and dip baked almond slices around it.

skill

1, egg yolk paste with sugar can make the material emulsified better. Stir it evenly with a manual whisk and sieve all the powder.

2, the basin of protein must be clean and dry, and there can be no egg yolk in the protein. Add protein and sugar several times and send to neutral or dry.

3. To mix the two pastes, use a rubber scraper and use cutting and mixing techniques. The action should be light and fast to avoid protein defoaming.

4, the cake mold can not be oiled, and the cake slowly expands and climbs against the mold wall during baking.

Never open the baking door when baking. If you need to cover with tin foil, open the door quickly in the last few minutes and bake for enough time, so that the baked cake will be fluffy and will not collapse.