Cream Frost Qi Feng Cake

1. Cut the cranberries finely and set aside

2. Mix milk, corn oil, and thirty grams of sugar together for emulsification

3. Sieve in low gluten powder in the emulsified sugar water, pour in cranberries together, and mix well

4. After mixing well, beat five egg yolks and mix well

5. Mix well the egg yolk batter (this is the egg yolk, so the sugar emulsification is more uniform)

6. Add 70g of protein and sugar until dry (sugar can be added at once or in three batches)

7. Take one-third of the protein and mix well with the egg yolk batter

8. After mixing well, pour in the remaining protein and continue to mix well, from bottom to top, without defoaming

9. Pour the well mixed paste into the grinding tool and gently knock out the air inside a few times,

10. Heat the oven up and down 150 times. Bake the middle layer for 60 minutes (adjust according to your own oven)

The first thing to do when leaving the oven is to drop the cake from a distance of ten centimeters to the ground about three times. You will find that the part that was originally spit out has flattened with each drop! Usually, after the fourth fall, there is no response! Then, after cooling down, if you have allergies with bare hands, do not use cutting tools to remove grinding! Handless removal is more natural and beautiful

12. Appreciation of finished products

13. Is it also very beautiful to use half of Qi Feng's to make a sun umbrella cream cake! Because I am a novice and cannot frame flowers! Don't blame the uneven application of cream cream! Newcomers, please understand. I am using French cream cream, and there is a recipe for French cream cream in my recipe! You can take a look

14. Appreciation of finished products