Fruit Pie Cake
by Shatang Home
Favorite
Difficulty
Easy
Time
2h
Serving
2
A fruit pie cake, a little sweetness. "
1. First, add corn oil and milk and stir until emulsified.
2. Sift in low-gluten flour and use a manual whisk to draw a "Z" shape and stir evenly.
3. Add the egg yolk and draw a "Z" shape and mix well.
4. Add a few drops of white vinegar to the egg whites. Because the amount is relatively small, the fine sugar is added all at once, and it is sent to a sharp corner.
5. Take one third of the egg white paste and add it to the egg yolk paste, stir evenly.
6. Then mix with the remaining two-thirds of the protein paste and stir well.
7. Pour the cake batter into the Yangchen Chinese Red 5-inch Chrysanthemum Pie Pan mold, shake it a few times to shake out the big bubbles. Preheat the oven at 160 degrees for 10 minutes, put it in, and bake for 25 minutes.
8. Whip the whipped cream with powdered sugar.
9. Put it out of the oven and put it on the drying net, let it cool thoroughly, and squeeze the cream on the cake.
10. Smooth it gently with a small spatula.
11. Arrange the fruits you like.
12. Sprinkle a layer of powdered sugar on top and it's done.
Tips:1. Different brands of flour have different water absorption, so the amount of milk in the formula should be adjusted appropriately.
2. Each oven has a different temper, so the temperature and time are for reference only.
