# Fourth Baking Contest and is Love to Eat Festival#milk Chiffon Cup

Name: # Fourth Baking Contest and is Love to Eat Festival#milk Chiffon Cup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g yolk; 25g Vanilla sugar; 10g Low-gluten flour; 140g milk; 5g butter; 60g Salad oil; 160g protein; 65g Sugar; 4g rum; 40g fresh cream

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

With an oven, of course the first thing is to bake a cake. I used to think this cake was very troublesome, but it is OK to make it step by step. The husband came back and praised the delicious food, and the son even sucked the sauce inside while holding the cake. The soft cake, with the creamy sauce, is really delicious. This ACA oven has a glass transparent sliding door, which not only looks clean and tidy, but more importantly, it is especially convenient to observe the baking situation of the food in the oven, and it is very clear. The main ingredient is custard cream sauce, and the auxiliary ingredient is the cake recipe. "

# Fourth Baking Contest and is Love to Eat Festival#milk Chiffon Cup

1. First make custard cream sauce. Mix the egg yolks with vanilla sugar.

# Fourth Baking Contest and is Love to Eat Festival#milk Chiffon Cup recipe

2. Sift in low-gluten flour.

3. Mix well after adding milk. Heat on a low fire, stir while heating, the liquid will gradually thicken, and there will be lines, while stirring, leave the fire for a few seconds, otherwise the flour inside will agglomerate, once there is agglomeration, immediately remove from the fire, and keep stirring at the same time , Until the liquid thickens.

4. Turn off the heat and add the butter, stir until melted. Then let it cool (you can also quickly cool down with ice water), cover with plastic wrap, and keep it in the refrigerator. After an hour, take out the cream sauce, stir a few times, then add 40 grams of whipped cream, and mix well.

5. Add milk and salad oil to the egg yolk, and drip the rum.

6. Sift in low-gluten flour and mix well.

7. The egg whites are added with sugar three times.

8. Hit until there is a small hook.

9. Add the egg whites to the egg yolk batter in portions.

10. well mixed.

11. Pour into the mold, to eighth full.

12. After the ACA oven is preheated, bake it for ten minutes at 180 degrees higher and 150 degrees lower. After coloring, change to 150 degrees upper heat and 150 degrees lower heat and bake for about 15 minutes. After being out of the oven, it will be cooled for later use.

Tips:
1 Leave some space between the cake molds, otherwise the cakes will be connected after they are baked.
2 After the cake has cooled down, the cream sauce can be squeezed in.
3 When heating the butter sauce, be sure to use a low heat, and pay special attention, keep stirring, and stir away from the heat after it has agglomerated.