In the baking industry, there are more and more net cookies, but there are also complex and simple operations. Nowadays, the most popular is the Haiyan milk-covered cake. This cake is characterized by saltiness, and after the cut, the sauce gives a feeling of surprise when it comes out with a knife, and it is served with a roasted spicy almond slice. The taste level is quite rich, and the taste buds are satisfied once and for all.
Pulp and sea salt milk cover cake is a kind of difficult western point that combines several types of methods such as milk caps, explosives and chiffon cakes. It needs a lot of meticulous skills to be successful, but the combination of several kinds of smooth mouthfeel will absolutely make you flow. Saliva. Just follow the steps below, and you can also make a big sauce of sea salt and milk cover cake, so that you have a face in your friends circle.
material
A
Six-inch flavor chiffon cake, 3 eggs, 35 grams of corn oil, pure milk 40 grams, 50 grams of low-gluten flour, fine sugar 60 grams, 5 grams of corn starch, a few drops of lemon juice;
B
Sea salt milk cap, kashi sauce, egg yolk 2, pure milk 250 grams, fine sugar 20 grams, corn starch 25 grams;
C
Cheese sauce, cream cheese 100 grams, fine sugar 10 grams, sea salt 2 grams, light cream 100 grams;
D
Decoration, almond slices 50 grams, sugar powder amount.
practice
1. Make the cake body first. Separate the egg whites and egg yolks and place them in an oil-free anhydrous egg bowl.
2. After the corn oil and the milk are struck until the oil star is not visible, add the egg yolk and then beat the egg yolk. Then add the sifted low-gluten flour, mix well, and mix without particles.
3. Add a few drops of lemon in the egg white, mix well with sugar and cornstarch. Then use the egg beater to hit a few bubbles until there is a big bubble, add one third of the sugar, then hit the bubble with a smaller one, and add one third. Continue to send to the delicate protein, add the remaining sugar, and then send it to the protein cream at a low speed. It's relatively firm. Pull it up with a small tip.
4. Preheat the oven, fire up and down, 160 °C, can see the individual oven condition adjustment.
5. Add the beaten cream to the flour and mix well.
6. Pour the batter into a six-inch cake mold, and then drop a few times from a height to shake the bubbles.
7. Place the batter-filled mold in the oven, fire up and down, and cook at 160°C for 35 minutes until the cake is inflated.
8. Drop the baked cake from a high place and shake the heat out. Hold it down until it cools.
9. Start baking the almond slices. Spread the almond slices on the baking tray and put them on and off at 160°C for about 10 minutes. The surface will turn golden brown.
10. Start making cheese sauce, add fine sugar and sea salt to the cheese, and place the cheese in a hot water with a spatula. Then add light cream, mix well with a manual eggbeater, and leave hot water on the side for use.
11. After the cheese sauce is prepared, make the kashi sauce again. The egg yolk and the fine sugar are mixed evenly, and then add the corn starch and mix well. Add milk to the saucepan, boil it until it gets hot and you can leave the fire. Slowly pour the milk into the batter, mix it while stirring, then put it in the fire and continue to cook for a short time until the sauce becomes liquid. Solid can leave the fire.
12. Mix the kashi sauce with the cheese sauce and cover it with a plastic wrap.
13. With the lid of the cake gently with the top of the cake, flip it over the dish and use a knife to poke a small hole in the middle of the cake.
14. Prepare a small circular decoration nozzle, put it in a bag, and then put sea salt cheese into the bag, tie the tail and reserve it.
15. Squeezing the sauce into the middle of the cake, the cake will slowly bulge, and don't inject it when you see the bulge. The surface of the milk cap sauce is squeezed in a circle, and the sauce on the edge can be turned a few more times, allowing the milk cap sauce to show off.
16. After you are done, sprinkle a layer of baked almonds on the surface of the cake, and sprinkle some sugar powder on top of the almond slices.
Precautions
1. Sea salt should not be put more because sea salt is more salty and cream cheese itself has salty taste.
2. The fire regulation of the baked cake can be controlled at 150°C and the time is adjusted to 40 minutes.
3. The kashi sauce produced does not need to be too concentrated. To achieve a relatively thin state, solidification can leave the fire, and then it must be continuously stirred.
4. The protein of the cake body should not be too hard or too soft, otherwise it will easily collapse. In addition, the cake body must be reversed, until completely cooled and then released, otherwise there will be collapse or not the overall mold release.
5. If you don't eat it immediately, you can refrigerate it, then sprinkle with almond flakes and powdered sugar. The taste will be better.
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