CHINESE CAKE CREAM RECIPES

Steps:

• 20 grams of caster sugar is used for egg yolks, and 50 grams is used to beat egg whites. Separate the white and egg yolk and put them in a water-free and oil-free container for later use.
• Add 20 grams of caster sugar to the egg yolk and 45 grams of milk. Stir well.
• Add 45 grams of corn oil. well mixed.
• Sift the flour. Mix it back and forth evenly without particles.
• When the egg whites are frothy, add a few drops of white vinegar and 50 grams of fine sugar in 2 or 3 times. Send the egg whites to a small triangle state. As shown in the figure. 9 points dry.
• Add 1/3 of the egg whites and mix the egg yolk paste.
• Pour in all the egg whites, cut and mix, and mix well. Preheat the oven and fire up and down at 180 degrees.
• Pour the batter into non-stick molds, ordinary molds need greased paper.
  After the preheating is over, turn the middle layer to 170 degrees and bake for about 25 minutes.
• Take out the inverted button and let it cool.
• After the cake cools, cut into 6 portions. Prepare 3 disposable lunch boxes.
• Add 40 grams of sugar to 400 grams of cream at once. It is enough to pass the pattern and not flow. Not demanding.
• Take a sex lunch box, first put a layer of cake slices + cream + mango flesh + cream + another layer of cake slices, and finally a layer of cream, put mango flesh on top. The number of layers and the amount of cream are increased or decreased according to personal preference.

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.