Double Peach Butter Cake
1.
Prepare the materials.
2.
Separate the white and egg yolk, and beat the egg yolk with sugar. Add the salad oil and stir as you add it until it is evenly mixed. Add the milk again, and stir as you add it until it is evenly mixed.
3.
Sift in low-gluten flour, stir it when 2/3, and continue to sift in 1/3. Use a manual whisk to beat well and set aside. At this time, the oven can be preheated to 150°.
4.
Add a few drops of lemon juice to the egg whites, beat in a whisk until the fish eyes are soaked, and add 20 grams of sugar. Continue to beat until it can be lifted and add 20 grams of sugar. Stir until the small corner with bends is lifted, and then add 20 grams of sugar. Until it is sent to the point where there are small pointed corners. The undercut does not drip.
5.
Pour 1/3 of the egg white paste into the egg yolk paste, cut and mix evenly with a spatula.
6.
Pour all into the egg white batter, quickly cut and mix evenly to form a cake batter.
7.
Pour it into an 8-inch round mold with movable bottom and vigorously shake it a few times to remove air bubbles.
8.
. Put into the preheated oven, adjust the upper and lower pipes to 130°, 30 minutes. Then adjust the upper and lower tubes of the oven to 150 degrees for 35 minutes.
9.
Take out the cake and smash it hard while it is hot. Remove the heat.
10.
Upside down on the grilled net.
11.
Let the chiffon cake cool thoroughly and unmould.
12.
Cut crosswise into three pieces.
13.
Prepare the cherries and the yellow peaches. Half the yellow peaches are diced and half sliced.
14.
Whip the whipped cream with sugar.
15.
Take a slice of cake and sprinkle with cream.
16.
Sprinkle with yellow peach diced.
17.
Cover with a slice of cake, sprinkle with cream, and sprinkle with yellow peach diced.
18.
Cover with a slice of cake, sprinkle with cream, and sprinkle with yellow peach diced.
19.
Cover with a slice of cake.
20.
Smooth it all over with cream, and wipe the surrounding area with a toothed spatula.
21.
Put the remaining cream in a piping bag.
22.
In the middle of the surface, squeeze cream, cherries, and yellow peach slices around the cherries.
23.
Squeeze a circle of favorite patterns on the very edge. That's it!
24.
Those who like to eat cream cakes but don’t know how to decorate flowers can try to make cakes with purple sauce, which is simple and delicious!
Tips:
Wind cake may be a cake that every baking enthusiast loves and hates. Every time you use the same ingredients and the same procedure, the cakes are often very different. Sometimes it will crack and sometimes it will collapse. . The perfect chiffon cake is everyone’s pursuit. In fact, it is sometimes too difficult to achieve perfection in the true sense. Success is not bad. Success is one step away from perfection!
The finished chiffon cake is a little cracked, but it does not collapse and shrink. I think it can be regarded as a successful chiffon cake.
