Name: Popcorn Sea Salt Milk Cover Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 20g Corn oil; 20g milk; 40g Low-gluten flour; 45g Sugar; 2 pcs yolk; 20g corn starch; 100g Cream cheese; 2g salt; 50g Light cream; 50g Yogurt; Some Roasted Shredded Coconut

Popcorn Sea Salt Milk Cover Cake

by Warm sunny

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

In the bakery circle, a new internet celebrity will appear every once in a while, such as nougat, snow flakes, dirty buns... The new internet celebrity that has recently appeared in our major bakery shops is the popping sea salt milk cake. . I was curious to buy a box and tasted it. The taste is not bad. The sweetness is slightly salty. It tastes not as greasy as pure sweet desserts. I still like this taste very much. The method is not difficult. A chiffon cake is topped with a layer of cheese custard sauce with a little sea salt, and the heart is filled, and the effect of bursting after cutting brings full visual enjoyment. This cake can also be made into different flavors. If you don’t like the rich taste of cheese, you can make it into a creamy custard sauce glaze. You can also use coconut milk instead of milk to make a coconut milk cake, or you can add matcha to make it. The matcha milk cake, in short, a lot of changes. "

Popcorn Sea Salt Milk Cover Cake

1. Separate the egg whites and egg yolks, and pay attention to the egg whites to be free of water and oil.

2. Add 15 grams of sugar to the egg yolk and stir well.

3. Add milk to the egg yolk and mix well.

4. Add corn oil to the egg yolk and mix well.

5. Sift into the egg yolk and stir evenly

6. Beat the egg whites until coarse foam, add 10 grams of sugar, continue to beat until fine foam, then add 10 grams of sugar, when beaten to wet foam, add 10 grams of sugar, and finally beat to dry foam. Preheat the oven to 150 degrees.

7. Add one-third of the egg white paste to the egg yolk paste and mix well.

8. Pour the batter into the remaining egg whites and stir evenly.

9. Pour the batter into the cake mold, knock to remove bubbles, put it in the preheated oven at 150 degrees and bake for 50 minutes

10. Put the baked cake upside down on the baking net to cool and demould.

11. The cream cheese softens at room temperature.

12. Add the weighed sugar and salt to the cream cheese.

13. Stir well

14. Add whipped cream and yogurt, mix well and set aside.

15. Take out the egg yolk and put it in a container. (The picture shows the ingredients for two custard sauces)

16. Add the weighed sugar

17. Stir the egg yolk and sugar until the sugar melts.

18. Sift in cornstarch.

19. Stir the starch and egg yolk evenly.

20. Boil the milk until it boils, pour it into the egg yolk paste, and stir quickly while pouring to make custard sauce.

21. Pour the prepared custard sauce into the cheese sauce.

22. Stir the two sauces evenly, and the milk cover sauce is ready.

23. Put the finished milk sauce into the piping bag.

24. Put the chiffon cake with the bottom side up and put the chiffon cake into the plate. Fill the chiffon cake with the creamy sauce, and put the creamy sauce on the top and the creamy sauce. The creamy sauce should be slightly more and flow down the sides of the cake. Decorate with shredded coconut. (Optional)