#新良第一节烤大赛# Liuxin Angel Cake
1.
Making angel cake: the required materials are ready
2.
Add a few drops of lemon juice to the egg whites
3.
Add 15 grams of fine sugar for the first time when the electric egg beater beats the egg whites
4.
When the egg whites are fine and thick, add 15 grams of caster sugar for the second time
5.
When the egg whites have gradually become grainy, add 15 grams of fine sugar for the third time until the egg whites become wet and foamed, and then add 5 grams of rum and beat until the egg whites are dry and foamy (lift the egg beater, the egg whites appear upright Small sharp corners are dry foaming)
6.
Low flour, sift cornstarch into the meringue
7.
Stir up and down evenly, do not stir in a circular motion
8.
Pour into a mold, shake out bubbles, and put it into a mold
9.
The oven is preheated, the lower layer is placed in the baking tray, filled with hot water, the baking tray with the mold placed in the bath water, and the upper and lower heat is 150 degrees and bake for 40 minutes
10.
Ingredients needed to make Liuxin sauce
11.
Add sugar to the egg yolks and beat them until the egg yolks are whitish and sift into low flour. Continue to mix the cornstarch until there is no dry powder.
12.
200g milk into the milk pot and boil
13.
Pour one-third of the hot milk into the egg yolk paste and stir quickly evenly
14.
Then pour all the remaining milk into the egg yolk paste, add a few drops of vanilla extract and stir well, then pour it back into the milk pan
15.
Turn on a small fire and keep stirring until the custard begins to bubble and become very thick. Remove from the fire.
16.
Cooked custard, fine and thick, let cool
17.
Beat whipped cream to 6, 7 to distribute
18.
Mix evenly with custard to form a liquid sauce
19.
Put it in a piping bag and use a small round piping mouth
20.
After the cake is unmolded, insert the cake body from the middle with a knife, and gently cut the inside along the middle layer of the cake to ensure that there is enough space to pour the Liuxin sauce. Be careful not to cut it through!
21.
Pull out the piping mouth, the middle hole will overflow slightly, and the fruit can be decorated.
22.
Appreciate the finished product!
23.
Cut it open, the moment it bursts is so cool!
Tips:
Liuxin sauce is actually custard sauce. It can be used as a filling in all kinds of desserts. If you want the sauce to be more delicate, you can filter it. When boiling, you need to keep stirring on low heat to avoid bottoming. If you can't finish it, you can refrigerate it, but Eat it as soon as possible
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