Beef

Name: Beef
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Whole egg; 20g Caster sugar; 10g yolk; 22g Low-gluten flour; 35g Vanilla Buttercream

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When thinking about this dim sum, I was very entangled. The amount of eggs used in the original recipe does not seem to be much, just the weight of an egg. Should it be made by square or halved? I was wandering around and saw the prompt to shorten the time as much as possible to avoid defoaming. I can only make 25 copies after seeing the original. I immediately decided to halve the use. 25 servings is a bit too much, halving should be almost the same. When it was squeezed, it suddenly felt like making egg yuan biscuits. I wondered again, is this a cake or a biscuit? At the entrance, the soft taste makes it impossible to associate it with the crispy biscuits. Is this still a cake after all? Obviously mini.

Ingredients

Beef

1. Cake: 20g whole egg, 10g egg yolk, 20g fine sugar, 22g low-gluten flour

Filling: vanilla cream frosting 35g

2. Pour the egg liquid, egg yolk and fine sugar into a large bowl, beat with a whisk until the foam is thick, dripping very slowly, sieve in the low-gluten flour, stir evenly, put it in a piping bag, round mouth flower mouth

3. Squeeze out a 2 cm round slice in the baking tray, put it into the oven, middle layer, heat 180 degrees, lower heat 120 degrees, bake for about 5 minutes, after the surface is slightly colored, cover with white paper, and continue to bake for 5 minutes Around, baked.

4. Pull out the baking paper immediately. After cooling, use a scraper to shovel off the small discs one by one. Squeeze the buttercream on the bottom of the wafer and close the other wafer. After all is done, sealed and preserved.

Tips:
Do not leave the batter for a long time to avoid defoaming.
The surface is covered with white paper to prevent the color from being too dark.
The finished product, sealed and stored for more than 1 day, will taste better after re-moisturization