Salty Butter Cake Depp Baking Lab
1.
Chiffon: add vegetable oil to milk, add 10g sugar, stir to emulsify completely.
2.
Add the egg yolk and mix well
3.
Sift in low powder and mix evenly.
4.
Meringue with sugar to whip until wet foaming
5.
Mix the meringue and egg yolk paste in batches.
6.
Pour into the baking dish and use a spatula to smooth out.
7.
Preheat the oven and bake at 170 degrees, and bake for 30 minutes
8.
Take it out and shake it slightly, remove the oily paper and cover it on the cake base, let it cool at room temperature.
9.
Salted butter: soften the butter at room temperature, add salt to beat
10.
Pour the whipped cream into the milk pan, add maltose and powdered sugar, heat slightly and pour into the egg yolk,
11.
Pour it back into the milk pan and heat it to about 80 degrees Celsius, put it on the side and let it warm to your hands.
12.
Add egg yolk liquid in batches and beat until smooth.
13.
Spread the dough on the chiffon cake base
14.
Put the piping bag into the 8-star piping mouth, and put salty butter on the cake to squeeze flowers to decorate.
15.
Finally, sprinkle chopped hazelnuts for decoration.