Pistachio box cake: eggs: 2 sugars: 20g corn oil: 20g low-gluten flour: 20g cream: 140g milk: 25g pistachio broken happy jam 15g.
Oreo box cake: eggs: 2 sugars: 20g corn oil: 20g? Low-gluten flour: 20g cream: 140g milk: 25g Oreo bread crumbs: proper amount of cocoa powder: 3g
Cream almond box cake: eggs: 2 sugars: 20g corn oil: 20g low-gluten flour: 20g cream: 140g milk: 25g lemon juice, and appropriate almond slices.
Raw coconut box cake: eggs: 2 white sugar: 20g corn oil: 20g low-gluten flour: 20g cream: 140g milk: 25g cocoa beans: 35g coconut milk.
Matcha honey bean box cake: eggs: 2 sugars: 20g corn oil: 20g low-gluten flour: 20g cream: 140g milk: 25g honey beans, 2g matcha powder.
Strawberry box cake: eggs: 2 sugars: 20g corn oil: 20g low-gluten flour: 20g cream: 140g milk: 25g strawberry powder: half a spoonful of fresh strawberries.
Production steps:
1 Mix yogurt and corn oil evenly. The emulsified state is like yogurt. Add low-gluten flour and mix well. Add the egg yolk and stir well.
2. Preheat the cake with 150 degrees. Add a few drops of lemon juice and sugar to the egg white, add them in three times, and send them to the small hook state.
3. Mix one third of the egg white with the yolk paste, then pour it back into the egg white and stir well.
4 pour the stirred cake paste into Fang Sheng and smooth it, shaking it a few times.
5. After the cake is cooled, cut off a little edge around it and just cut it into four pieces, two pieces of 8*8cm and two pieces of 7*7cm.
6 whipped cream and condensed milk, framed in a flower bag.
7. A layer of cake embryo, a layer of cream, a layer of biscuit crumbs and a layer of cream.