How to do the old cream?

1

Egg yolk separation

2

Stir the egg yolk evenly with an egg beater, pour in 30g white sugar and stir evenly, then pour in 50g edible oil and stir evenly, and then pour in milk and stir evenly. Finally, sift the low-gluten flour into the egg yolk paste and stir well.

three

Pour the remaining one-third sugar into the egg white and beat with electric egg beater until the egg white becomes fine bubbles.

four

Pour in one third of the sugar and stir until the protein is slightly textured.

five

Pour in the last third of the sugar and stir until the protein line is obvious.

six

Pour the egg whites into the yolk paste three times and stir well. Don't turn around, but turn up and down.

seven

Oven 160 degree preheating 10 minute, spread a layer of middle tin foil on the bottom of the 8-inch mold, 160 degree baking 100 minute, 150 degree baking for 40 minutes. Cool and demould the cake, remove the top skin and divide it into three pieces.

eight

Anjia salted butter is softened at room temperature, and a proper amount of powdered sugar is beaten evenly with an egg beater. Pour in whipped cream and beat evenly. Put a piece of oiled paper, a cake embryo, a layer of cream, another cake embryo, a layer of cream and another cake embryo at the bottom of the cake. Brush the whole cake with cream and decorate it with fruit.

nine

The old cream cake tastes better in the refrigerator for more than 2 hours, because butter is added to the cream, and the frozen cream tastes better and will not be greasy. Be sure to use Anjia's salted butter. The cake made from authentic old cream cake will be salty, neither salty nor sweet, and it tastes just right.

10

Final result