1. Separate the egg whites and egg yolks, add about 20 grams of fine sugar to the egg yolks, and beat until the color turns light. The salad oil and milk are mixed and stirred until they are emulsified and oil-free.
2. Sift the low powder into the liquid in step 2 and mix until there is no dry powder
3. Add the egg yolk paste from step 1 to step 3, stir until the egg white is even and fine, add a few drops of white vinegar, add 60 grams of white sugar in three times, and whip until moist foaming (the egg white has a big hook)
4. Put one-third of the egg whites into the egg yolk batter, mix well, pour it back into the egg white batter, and mix into a smooth and delicate batter
5. Pour the batter into a paper cup, and preheat the oven to 165 degrees for about 8 minutes, about 18 minutes until the surface is golden
6. Make the filling: beat the egg yolk until it is thick and the color is slightly whitish, mix low flour and cornstarch into the egg yolk paste, stir gently with a whisk to make the flour and egg yolk paste evenly mixed
7. Add vanilla sugar to the milk and cook until slightly boiling
8.
Take a tablespoon of boiled milk and slowly pour it into the egg yolk paste, stirring constantly while pouring, to prevent the egg yolk paste from clumping, mix well, then pour it back into the milk pot, and mix gently
9.
Reheat the milk pan over a low heat, stirring continuously while heating, until the batter boils and becomes thick, immediately remove from the fire, and directly put the pan in a large basin prepared with cold water in advance. Stir constantly to keep the custard puree in a delicate and smooth state, without agglomeration or lumpiness. When it is almost cooling, fill a bowl, cover with plastic wrap, and keep it in the refrigerator;
Whip the whipped cream until it can maintain the pattern
10. Mix the custard and whipped cream, and mix well with a rubber spatula or directly with an electric whisk. The vanilla cream filling is ready. Put the cream filling into the piping bag and squeeze it into the cake that is completely cooled.
Tips:Cake body TIPS:
1. Stir the mixed liquid of oil and milk first, so that it is easier to stir to emulsification. After full emulsification, adding flour is not easy to agglomerate, and the cake is more delicate;
2. The egg white basin must be water-free and oil-free to ensure that the egg white can be passed.
TIPS of vanilla cream filling:
1. When the boiled milk in step 3 is poured into the egg yolk paste, the action should be slow and stir constantly to prevent the egg yolk from being cooked or agglomerated.
2. Be sure to boil the custard until it boils, and pay attention to rapid stirring. When it feels thick, it should be removed from the heat and placed in a pot of cold water, otherwise the residual temperature will be affected.
Causes custard to cake.
3. If there is no vanilla sugar, white sugar can be used instead, but a few drops of vanilla extract should be added to the milk.
