Fruit Fragrant Sandwich Passion Fruit Cake
1.
Prepare all the raw materials, cut the passion fruit, filter out the juice, and set aside the pulp.
2.
Boil a pot of hot water, and melt the butter over water.
3.
Add all the powdered sugar to the eggs and beat with warm water.
4.
Keep sending it until the figure 8 does not disappear.
5.
Sift in low-gluten flour, and stir evenly with a manual whisk.
6.
Add passion fruit juice and stir evenly with a manual whisk.
7.
The state of the batter after mixing.
8.
Use a whisk to pour the melted butter on the surface of the batter, remember to spread it a bit, and continue to mix it evenly with a manual whisk.
9.
The mixed batter is very delicate and smooth.
10.
Put the batter into the piping bag, squeeze it until the mold is about 5 minutes full, add an appropriate amount of passion fruit seeds, and gently shake the mold a few times.
11.
Then continue to squeeze the batter, squeeze into the mold 8 minutes full, after squeezing, gently knock the mold.
12.
Put it into the preheated oven, heat up and down 170 degrees Celsius, middle level, bake for 18 minutes.
13.
After being out of the oven, the cakes were all plopped and ran out.
14.
After cutting, there is a passion fruit seed filling.
Tips:
1. I originally used the formula of 3 eggs, but found that it was not enough, so I changed it to exactly the amount of one mold.
2. After squeezing all the batter and knocking the mold lightly, remember to move lightly, otherwise the passion fruit seeds will run down like me
3. Remember to adjust the baking time and temperature according to your oven temperament.
4. Mould: 12 consecutive cups of Xuechu Golden Keluli.
