Magic Cake
·Custard flowered mooncake·
I have been very fond of this magical magic cake. It only needs to be put into the oven to automatically layer, sponge cake + custard sauce + pudding layer, a cake with triple taste ~
材料准备：
食材 | 用料 |
牛奶 | 500g |
鸡蛋 | 4个 |
黄油 | 125g |
低筋面粉 | 115g |
细砂糖 | 80g |
香草精 | 10g |
柠檬汁 | 适量 |
制作步骤：
/ 将鸡蛋蛋清蛋黄分离，蛋黄加入20g caster sugar and beat until emulsified.
/ At this point, add 10g of cold water (about 40°) and melted butter and continue to and stir evenly until the egg yolk paste expands in volume and turns white.
/ Sift in the flour, and stir evenly by stirring.
/ Add vanilla extract, pour in milk in batches, and continue to stir evenly for later use.
/ Take another bowl to beat egg whites, add 60g of caster sugar in three batches, squeeze in an appropriate amount of lemon juice, and beat with an electric egg beater until foamy.
| / Pour the meringue back into the egg yolk batter, stirring only the top ⅔, so that the meringue floats on top, do not mix it all.
| / Pour it into the mold with oiled paper , and smooth it with a scraper.
/ Put it in a preheated oven, bake at 160° up and down for 50 minutes, or 150° for 60 minutes, take it out and let it cool and refrigerate. .
Tips:
1) The layering effect can only be achieved when refrigerated.
2) The batter must be thick, otherwise all the batter is cooked, and there is no layering effect. It is a 20×20 square plate
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