#aca烤明星大赛#vanilla Mango Flowing Heart Cake
1.
First make a chiffon cake. Separate the white and yolk of the egg into two water-free and oil-free basins. Add sugar to the yolk, stir with a manual whisk, then add oil, stir, add milk, stir, sieve Add low flour and red yeast rice flour, and stir with a rubber spatula to obtain a delicate egg yolk paste.
2.
Beat the egg whites, drip a few drops of lemon juice, add the sugar three times, and add one-third of the sugar when the bubbles are thick. When you beat the egg whites, you can preheat the oven to 150 degrees.
3.
Add 1/3 of the sugar when it's more delicate.
4.
Add the sugar when it has lines.
5.
When the egg white is beaten to hard foaming, the egg beater has short and upright sharp corners, and the egg white paste is very delicate and shiny. This kind of egg white is not easy to defoam during mixing and has good stability.
6.
Take one-third of the meringue and add it to the egg yolk paste and mix well.
7.
Then pour the mixed egg yolk paste into the remaining meringue, stir evenly, and turn it up from the bottom like a stir-fry. It should be stirred quickly and gently to avoid defoaming.
8.
The mixed cake batter is delicate and shiny, like a ribbon.
9.
Pour it into the mold, knock a few times to shake off the large bubbles, put it in the preheated oven, 150 degrees for 40 minutes.
10.
Bake until the cake rises to the highest point, then fall back a bit, and bake for a few more minutes. After baking, take out the cake, free fall 30 cm from the table top, shake off the heat, and buckle upside down on the baking net immediately. This kind of cake won't sag and shrink!
11.
After the cake is completely cooled, demould by hand, and a smooth chiffon is ready.
12.
Then make the vanilla sauce, add all the ingredients except the whipped cream and the sugar for whipped cream, add the other ingredients in a basin, low heat, and keep stirring.
13.
As it heats up slowly, the sauce becomes thicker and thicker until it looks like a thick yogurt.
14.
Then cover with plastic wrap, be sure to cover tightly, or it won't peel. Then put it in the refrigerator to cool down to no temperature.
15.
Beat the whipped cream with sugar until 7 minutes.
16.
Mix the vanilla sauce with the whipped cream, and you can use a whisk to stir well, isn't it very delicate?
17.
Use a serrated knife to insert it in the middle, turn it around in a circle, don't cut the edges, or the sauce will flow out!
18.
Put the vanilla sauce into the piping bag and squeeze it in in a circular motion.
19.
Pile the fruits, shape them, and sprinkle with moisture-proof powdered sugar! The Meimei Da cake is complete!
20.
This cake is for my mother. It hasn't been cut yet. Putting a cut-out picture made last time, is it drooling?
Tips:
The vanilla sauce must be cooled to no temperature, or when it is mixed with whipped cream, the consequences can be imagined!
