What milk powder does the old cream cake use?

Generally, you can use ordinary whole milk powder, or you can choose baking milk powder.

First, the old cream cake is a traditional cake. Although there are many ways to make cakes now, people after that era still like old cream cakes, not only because of its taste, but also because of the memory of that period.

Second, the old cream cake specific practices:

1, 5 eggs, 50 ml of corn oil, 50 ml of pure milk, 60 g of low flour, 30 g of sugar, appropriate amount of rum, 0/50 g of whipped cream, 0/5 g of powdered sugar, appropriate amount of butter, appropriate amount of milk powder and appropriate amount of old yogurt.

2. The materials are ready. Egg yolk and egg white are separated, and egg white is refrigerated.

3. Add corn oil to the milk and stir until emulsified. Add the egg yolk and stir well.

4. Sift in the low flour and mix well.

5. Drop egg whites into rum and add sugar three times. Take half the egg white and put it in the egg yolk. Cut and stir well. Pour the egg whites back and stir well.

6. Pour into the mold and shake off the big bubbles. Oven/kloc-preheat at 0/40 degrees 10 minutes, put it in, 140 degrees for 20 minutes, 135 degrees for 30 minutes.

7. Open around and let it cool. Soften butter at room temperature, add powdered sugar and stir, and add whipped cream several times until fully mixed. Cut the cake into cubes, take two pieces and spread light cream around them, stack them together and wrap them with milk powder.

8. It is suggested that Anjia's salted butter can be used when making cakes. Old cream cake is also called salted cream cake. Anjia's butter tastes mellow, and its unique salty taste is just in line with the characteristics of salted cream.