[Materials]
A. Whole egg 10
250 grams sugar
190 grams flour
Salad oil 60 g
60 grams of whole milk
B. 375 grams cream cheese
120 grams unsalted butter
330 grams whole milk
55 grams flour
5 grams of corn flour
8 egg yolks
Protein 12
200 grams sugar
[Practices]
250 grams sugar
190 grams flour
Salad oil 60 g
60 grams of whole milk
B. 375 grams cream cheese
120 grams unsalted butter
330 grams whole milk
55 grams flour
5 grams of corn flour
8 egg yolks
Protein 12
200 grams sugar
[Practices]
1) Material A in the whole egg and sugar hit to the wet foam.
2) The first material A in the sifted flour, add in step 1.
3) The material A in vegetable oil and whole milk, first to a small fire slightly heated, in step 1 into the mix.
4) Continued to mix the cake batter into the cake mold in the body about eight full, put more fire in the preheated oven 200 ℃, 160 ℃ under fire about 30 minutes baking sponge cake body is bunk .
5) Take the material B in the cream cheese, unsalted butter and whole milk is heated to soften impermeable.
6) The first material B in the low-gluten flour and corn flour sifted with material B in the join step 5 egg yolks and mix well.
7) Material B of the proteins to fight to the wet foam, add sugar and mix well.
8) Continued to step 7 of the material into the step 6 in the mix, is cream cheese filling.
9) Kaomo cream on the inside evenly to facilitate stripping. Step 4 of the cake will be the body removed, cut into wafer thickness of about 3 cm and placed Kaomo in, then step 8 to complete the stuffing to fill Kaomo in eight full, and in the pan by adding a high degree of to Kaomo 1 / 3 of the high amount of water, put over the fire in the preheated oven 200 ℃, 150 ℃ under fire resisting bake about 15 to 20 minutes until the cake surface color, will be transferred to the oven temperature fire 150 ℃, 140 ℃ under fire continue baking 50 to 60 minutes.
【Remarks】
Weight: 8-inch 2
2) The first material A in the sifted flour, add in step 1.
3) The material A in vegetable oil and whole milk, first to a small fire slightly heated, in step 1 into the mix.
4) Continued to mix the cake batter into the cake mold in the body about eight full, put more fire in the preheated oven 200 ℃, 160 ℃ under fire about 30 minutes baking sponge cake body is bunk .
5) Take the material B in the cream cheese, unsalted butter and whole milk is heated to soften impermeable.
6) The first material B in the low-gluten flour and corn flour sifted with material B in the join step 5 egg yolks and mix well.
7) Material B of the proteins to fight to the wet foam, add sugar and mix well.
8) Continued to step 7 of the material into the step 6 in the mix, is cream cheese filling.
9) Kaomo cream on the inside evenly to facilitate stripping. Step 4 of the cake will be the body removed, cut into wafer thickness of about 3 cm and placed Kaomo in, then step 8 to complete the stuffing to fill Kaomo in eight full, and in the pan by adding a high degree of to Kaomo 1 / 3 of the high amount of water, put over the fire in the preheated oven 200 ℃, 150 ℃ under fire resisting bake about 15 to 20 minutes until the cake surface color, will be transferred to the oven temperature fire 150 ℃, 140 ℃ under fire continue baking 50 to 60 minutes.
【Remarks】
Weight: 8-inch 2
