Popcorn Sea Salt Milk Cover Cake Recipe
Separate the egg yolk from the egg white. Add milk and corn oil to egg yolk and stir well. Then sift in the flour and mix well.
|6-inch heightening chiffon cake|
|lemon juice||2-3 drops|
|Sea salt milk cover|
|Powdered sugar||appropriate amount|
Separate the Egg yolk from the egg white. Add milk and corn oil to egg yolk and stir well. Then sift in the flour and mix well.
Beat the egg white with an electric beater, and add the fine granulated sugar evenly three times to beat (just hit the small hook).
After the egg white is beaten, it can be mixed with the egg yolk paste.
Add egg white three times and mix well (it is recommended not to stir in circles).
The batter mixed well can be poured into the mold. After entering the mold, shake slightly. Then send in; Bake at 150 ℃ for about 45 minutes.
When the cake is baked, we can make milk cover sauce first. First, make kashda sauce. Mix the egg yolk and fine sugar evenly.
Sift in corn starch and stir evenly.
Slowly pour the hot milk into the batter, stir while adding, and mix evenly.
Cook the batter over low heat until the kasoda sauce thickens and becomes a flowing solid.
Then start making milk cover sauce. Mix the softened cream cheese with sea salt, then add fine sugar and beat until smooth. (because the sea salt particles are large, you can separate the cheese paste from hot water or put it in it; bite it with medium fire for about 10 seconds to fully dissolve the sea salt).
Add cream and stir well.
Add yogurt and stir well.
Finally, add Cassida sauce.
Stir to make it mixed evenly. Put the milk cover sauce into the flower mounting bag and set aside.
Heat almond slices up and down, 150 degrees, bake for about 10 minutes until the surface is golden.
After the chiffon cake comes out of the oven, reverse the buckle until it is cool and demould. The cake buckled upside down on the plate.
At the bottom of the prepared chiffon cake, use a sugar cutter or other tools to poke a hole and turn it gently, so as not to damage the surface of the cake.
Squeeze the capping sauce into the middle of the cake and fill the whole inside of the cake.
The cake surface is also circled and squeezed with milk cover sauce. The outermost circle can be squeezed more to let the milk cover sauce flow down naturally.
Then sprinkle with roasted almond slices.
Finally, sieve a layer of powdered sugar.
Gently cut the cake and it will explode!