Both the cake body and the filling
contain pudding cake full of vanilla seeds
because of the ultra-low flour amount and the different baking methods
The cake embryo is like clouds
is delicate and soft, and it melts in the mouth
and no filling My custard pudding filling
has different taste levels
is first delicate, then smooth~
Vanilla milk pudding cake
vanilla pudding filling
milk 70g
vanilla pod 1/2 root
egg yolk 15g
fine sugar 10g
z Flour 3gcorn starch 3g
butter 4g
cream cheese 25g
pudding cake body
whipped cream 7g
vegetable oil 7g
fine sugar 7g
low-gluten flour 7g
zzzzzzzstarch 1
egg yolk 0zzzzzzzz 1/3 corn starch 1z
egg yolk 0zzzzzzzz 1/3 corn starch 1z
egg yolk 28g egg white powder 1
1. First, make the vanilla pudding filling. Put egg yolk, caster sugar, low-gluten flour and corn starch in a bowl
2. Stir smoothly.
3. Pour milk into the milk pan, add vanilla seeds and vanilla pods, and heat to a slight boiling point.
4, then pour into the egg yolk, stir while pouring
5, pour the egg milk back into the milk pan
6, turn on low heat and heat until the texture is thick and smooth
7, while it is hot, add butter and cream cheese 1zzzzz
zz08 Cover the surface with plastic wrap and refrigerate for later use
9, and then make the pudding cake body. This recipe does not give much. If you have more than one oven partner at home, it is recommended to double the operation. Pour whipped cream, vegetable oil and fine powder in the basin. Granulated sugar
10, heat to about 60 degrees, do not turn on the heat too much when heating, the fine granulated sugar is easy to caramelize, stir while heating
11, add low-gluten flour and vanilla seeds, stir into this texture
12, then add egg yolk and corn starch. The texture is not much different from the egg yolk paste we usually make
13, then we will beat the egg whites, adding fine sugar and protein powder to the egg whites. The protein powder can be left on, but the finished product will be more stable.
14. Send to such an upright sharp corner. Pay attention to the low sugar content in the formula, so it is easy to overshot. Be sure to pay attention to
15 and mix it again. Egg yolk paste and meringue, the batter is thick and thick
16, transfer into the piping bag, use a round mouth to squeeze out the cake embryo about 5cm, when squeezing it, it is about 1.5cm high from the baking tray, so that the thickness will be squeezed out. Squeeze 8 pairs of the baking pan at a time. It is completely okay. You can put a tarp in the baking pan, and it will be better demoulded after it is baked. Bake for about 15-16 minutes. The time or temperature here provides a reference. Each oven is different, and the surface is not colored properly, so that the taste will melt like a cloud in the mouth.
18. This baking temperature will heat the bottom of the cake More, it forms a smooth surface like a muffin, the surface is low temperature and slow baking, very airy, and it melts in the mouth, provided that it must be cooked
19. After baking, use a scraper to shovel off the cake embryo as soon as possible , Otherwise the residual temperature of the baking pan will make the bottom crisp. It will be much more convenient to put the tarp on it, just take it off from the tarp
20, show you the difference between the bottom and the surface
21, the organization of the cut surface is also so delicate
22. Re-stir the refrigerated vanilla pudding filling smoothly, then squeeze it on a piece of cake base, and then cover with another piece of cake base~
23, eating at room temperature will have an airy feel, and the taste will be more delicate after refrigeration~
