Water-free and Oil-free Cloth Snow Cake, Super Fast with Zero Difficulty!
1.
Prepare the ingredients for the cake base and refrigerate the eggs.
2.
The yolk protein is separated. Put the egg whites in a clean water-free basin, beat at medium speed until the fish eyes are soaked, add 1/2 sugar, beat until the lines, add the remaining sugar.
3.
Hit until the small hook of the egg-beating head is lifted. Clean up the bubbles at a low speed and hit the sides of the basin.
4.
Put in the egg yolk, cut and mix with a spatula or an electric whisk, beat a few times and mix well.
5.
Preheat the oven to 190 degrees up and down. Sift in low powder.
6.
Cut and mix quickly and mix well. Put it in a piping bag.
7.
The cut was squeezed into a baking pan lined with greased paper.
8.
Put it in the middle of the oven and bake at 180 degrees for 13 minutes. After roasting, take out and cool.
9.
Prepare the custard sauce. Beat the egg yolks with sugar until slightly whitish.
10.
Boil the milk until it is almost boiling, pour it into the egg yolk paste, and beat it evenly with an electric whisk.
11.
Pour back into a non-stick pan, simmer on low heat, and stir while boiling until it is thick. Remove from heat and cool.
12.
The whipped cream is hit to the grain at high speed, and it has a flowing state. Pour into the cold paste, stir evenly into custard sauce, and put it into a piping bag.
13.
Squeeze the custard sauce on the cold cake base, cover with a piece of cake base, and it's ready!
14.
All operations are complete, just sprinkle a layer of milk powder!
Tips:
1. The protein beaten must be stable, otherwise it is easy to defoam with the powder mix;
2. It is for reference only when roasting warmly;
3. There is no zero-calorie sugar, you can also use fine sugar instead
4. The article is from @尘晓.
