How to make cream fruit box

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  1. Take out a small pot, pour 50g milk, 10g sugar, 1g salt, 40g corn oil in sequence, stir over low heat, remove from heat and let cool~

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  2. Raise your hands, sift in 50g of low-gluten flour, use chopsticks to stir in circles, and mix.The "z" type technique quickly eliminates blocks.

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  3. Separate the egg yolk and egg white, beat the egg yolk, use chopsticks to stir in circles, and then "z" Shape to remove lumps, turn and press properly, and let stand in the refrigerator.(Dang Dang Dang, the egg yolk paste is finished! Remember to be semi-liquid and particle-free~)

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  4. Add a few drops of lemon juice to the egg whites, beat the egg whites at the highest speed, add one-third of the sugar when foamy, and continue beating.When the foam becomes fine, add sugar for the second time and continue to beat.When texture appears, pour in the last one-third of the sugar and beat at medium-high speed until the egg beater becomes sharp and upright.Stop beating.(The meringue I understand is to beat the egg whites to a frost-like state.It is easy to find the feeling with frequent practice.It is a magical operation and takes less than 5 minutes)

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  5.Add the meringue to the egg yolk paste in three batches, and use a spatula to fold continuously until the color is even.

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  6.Pour into the mold, shake it a few times (to eliminate large bubbles), and put it in to preheat Bake in a good oven at 150° for 20 minutes.After taking it out of the oven, peel off the film and let it cool.(Let’s start to check whether the egg whites are beaten correctly.If it can be tossed and the filling does not collapse, it proves that it is a perfect chiffon cake.Hey, isn’t it a fruit box? Bingo, the answer is correct, so I don’t care if it collapses.Haha, why? Find the perfect excuse for your collapsed chiffon cake)

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  7. Take it out from the refrigerator and refrigerate it for at least two days Pour out 448g of whipping cream that is more than an hour old, add 44g of sugar, and whip until the texture is clear and it feels like frozen cream! (Refrigerate to ensure low temperature, and there is no need to make additional ice cubes and water.You can run ice cream away from the hot summer!)

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  8.Put the cream into a piping bag, a layer of bread, a layer of cream, a layer of fruit...and a layer of crushed Oreo biscuits on top.Wow, it’s true love.Compare your hearts.