Video Double Blueberry Cake

Name: Video Double Blueberry Cake
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 100g Powdered sugar; 65g milk; 50g butter; 150g Low-gluten flour; 300g blueberry; 50g Caster sugar (blueberry sauce); 500g Light cream; 35g Powdered sugar (for cream); 5g Rum (sugar and wine); 10g Powdered sugar (sugar and wine); 30g Drinking water (sugar and wine water)

by freesiaa-made

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Do it after reading the tips! !

Video address: http://v.youku.com/v_show/id_XMjc5NzI0NzA0NA==.html
Or reply 102 to view on the public account freesiaamade.

It’s blueberry season again. I remember that blueberries were sold expensive a few years ago, and only small boxes of hardcover editions can be bought in supermarkets. In the past two years, I found that the vegetable market has also begun to sell in large baskets, and the price is also close to the people. A lot of nice~

Tips:
1, 4 inches (1 egg), 6 inches (2 eggs), 7 inches (4 eggs), 8 inches (5 eggs). This time I made a 4-inch by 7-inch cake, using a 5-egg recipe, and you can adjust the sponge cake recipe proportionally according to your own situation.
2. Whip the cream until 80% or 90% is still relatively soft, so that the surface will be smoother. If the surface is rough, the cream is over-whipped. You can heat the spatula to remedy it.
3. Egg-separated sponge cake, that is, the egg whites are first beaten, then the egg yolk is added, and finally the whole egg is beaten. I personally feel that the operation is more convenient than the traditional sponge cake, and there is no need to heat the egg liquid. It is not recommended to use chiffon cake instead of sponge cake. Chiffon is softer and not suitable for double-layer cake.
4. The blueberry sauce needs to be boiled for 5-7 minutes, and it has evaporated by 1/4 to 1/3, which is a thicker state. If it is too thin, it will affect the cake formation.
5. Insert a straw into the bottom layer cake to make the double layer cake stand upright, see step 15 for details.

Video Double Blueberry Cake

1. [Sponge cake (divided egg)]: Mix butter and milk, heat it over a small fire or over water until it melts, and set aside.

2. Separate the egg white and egg yolk, and beat the egg white (the appliance that touches the egg white needs to be water-free and oil-free). When making big bubbles, add 1/3 powdered sugar, when the bubbles become fine and small, add 1/3 powdered sugar, when the lines begin to appear, pour in the remaining powdered sugar, and finally 90% of it will be beaten. Lift the beater head and it will hang down. Sharp corners. Add egg yolks and continue to beat at medium-high speed for about 2 minutes.

3. The final dismissal state: lift the egg beater and draw an "8", and the egg paste can be kept for more than 10 seconds. (Or take a toothpick, insert the batter 1cm deep, the toothpick will not fall, it means that the batter is in place.)

4. Sift 1/2 low-gluten flour into the beaten eggs and stir until there is no dry powder; then sift in the remaining low-gluten flour, and stir until there is no dry powder. Do not over-mix to avoid defoaming. (Don't stir in circles)

5. Add two spoons of batter to the milk and butter solution and mix well.

6. Pour the butter and milk solution back into the batter, and stir evenly.

7. Cover the 7-inch and 4-inch molds with baking paper in advance, pour the batter from a height of 10 cm, and knock twice to shake out bubbles. Put it in a preheated oven at 160 degrees, and bake for about 40 minutes.

8. Knock on the table after coming out of the oven to shake out the heat, so that the cake will not easily retract, and the cake will be demoulded after it cools down. (Sponge cake is not as easy to retract as chiffon. It takes about 5 minutes to invert, and the problem of cooling without inversion is not big.)

9. Cut the 4-inch and 7-inch cakes into 2 layers, and brush the cut surface with a layer of sugar and wine to make the cake more moist.

10. [Blueberry sauce]: Use a food processor to beat the puree of blueberries, pour into a small pot, add sugar, and cook for 5-7 minutes on low heat to make the jam thick. After cooling, put it into a piping bag for later use.

11. [Cream]: Add icing sugar to the whipped cream, whipped 80% to 90% (it is not easy to wipe the noodles if completely whipped), 1/3 of the whipped cream, put it into a piping bag.

12. Take a 7-inch cake base, squeeze a layer of cream, squeeze another layer of blueberry sauce on the cream, and cover with another layer of cake base.

13. Add an appropriate amount of blueberry sauce to the remaining 2/3 of the cream and mix well.

14. Use blueberry cream to spread the surface of the cake (see the video for the specific method). The same applies to the 4-inch cake.

15. In the middle of the 7-inch cake, in the equilateral triangle position, insert 3 straws of the same height as the cake, so that there are straws to support, when the second layer is placed, the cake will stand upright.