Durian strawberry cake recipe
This is a durian strawberry cake recipe, very delicious, let’s see how to make it.
|Chiffon Cake Base|
|Corn oil||40 g|
|Pure Milk||45 g|
|Caster sugar||50 g|
|Low-gluten flour||50 g|
|Yolk||3 (about 55g)|
|Egg white||3 (about 105 g)|
|Pure milk||130 g|
|glutinous rice flour||60 g|
|Powdered sugar||25 g|
|Coconut milk||30 g|
|Corn starch||15 g|
|Salt free butter||10 g|
|Unsalted butter||250 g|
|Condensed milk||20 g|
|Gold coconut||appropriate amount|
|Coconut chips||appropriate amount|
Preheat the oven up and down at 170 degrees.
Separate the egg yolk and egg white, add pure milk and corn oil to the egg yolk, shake it evenly, so that the oil covers the egg yolk.
Beat the egg whites and add the caster sugar to the egg whites twice.
Beat the meringue until it is between wet foaming and hard foaming.
Mix the egg yolk, pure milk and corn oil evenly.
Sift and add low-gluten flour, and stir until there is no dry powder.
Check the meringue and beat it evenly.
Take a small portion and add the egg yolk paste, stir evenly, then pour it back into the meringue, and stir evenly.
Pour the cake batter into a baking tray lined with tarp, and smooth it out slightly.
Put it into the middle layer of the preheated oven, heat up and down at 170 degrees, bake for about 20 minutes, bake until the surface of the cake slices are golden and ready to go out of the oven.
Boil a pot of hot water. then pour glutinous rice flour, icing sugar, cornstarch, milk, and coconut milk into a large bowl, and use a manual whisk to mix until there are no obvious particles on the surface.
Sift the glutinous rice paste twice.
Pour the glutinous rice paste into a bowl, wrap it with plastic wrap, and pierce some small holes on the surface around the edges.
After the water is boiled, put it into the pot and steam it on medium heat for about 15 minutes, keeping the water in a boiling state during this time.
Put the unsalted butter on the steamed glutinous rice ball to melt, use chopsticks to poke the glutinous rice ball to loosen it.
Use the stirring hook of the electric egg beater to whip into a dough at a medium speed, and then turn it on at a high speed until the resistance is small, there is a continuous drawing effect, and it shows a streamer shape.
Cover with plastic wrap and set aside.
Use the box to carve out cake slices of the corresponding shape and size.
Processing fruits: slice strawberry (decoration around), cut into pieces (sandwich in the middle), cut into four pieces (decoration on the surface), set aside.
Processing fruits: Take the durian flesh, mash it, and put it in a piping bag for later use.
Add condensed milk to the refrigerated whipped cream, beat it with an electric whisk until the lines do not disappear, and put it in a piping bag for later use.
Durian brushed box cake: cake slice → mochi brushed → durian puree → light cream → cake slice → mochi brushed → durian puree → light cream (smoothed) → surface decorated with golden coconut and coconut chips.
Strawberry drawing box cake: cake slice→decoration with strawberry slices around the edge→mochi drawing→light cream→strawberry interlayer→cake slice→mochi drawing→light cream (smoothing)→surface decoration with cream and strawberries.
The cake box is generally equipped with a lid, which can be covered after it is done to prevent the cream on the surface of the cake from drying out.
Storing in cold storage, the drawing effect will be maintained within 2 days, and the drawing effect will be worse on the third day.
It is recommended to consume within 48 hours.