Cream-filled little squares, sweet and delightful, cool and refreshing, satisfying in every bite.

Name: Cream-filled little squares, sweet and delightful, cool and refreshing, satisfying in every bite.
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 piece Egg; 50 g Vegetable oil; 50 g low-gluten flour; 50 g Milk; 50 g white sugar; 5 g Vanilla extract; 5 g Lemon juice; 200 g Light cream; 20 g Granulated sugar

Cream-filled little squares made with egg, vegetable oil and low-gluten flour, baked until golden and fragrant.

1 hrNewMedium Baking Bake Sweet

Instructions

1
50 grams of vegetable oil, heat until it shimmers with threads of oil and then remove from heat, remember not to overheat. 50 grams of sifted low-gluten flour, add it to the oil.
2
Stir until it becomes a uniform paste.
3
Add 50 grams of milk and stir well.
4
Add 5 grams of vanilla extract and 5 egg yolks, and continue to stir.
5
Stir until smooth and free of lumps, then set aside.
6
5 refrigerated egg whites, add 5 grams of lemon juice, and whip slightly until large 'fish eyes' bubbles appear.
7
50 grams of granulated sugar, added in three stages while whipping (Note: add the granulated sugar when it reaches the coarse foam, medium foam, and fine foam stages).
8
Beat until it just holds the beat, a small flexible hook is sufficient when using the whisk.
9
Take 1/3 of the beaten egg whites and add it to the egg yolk mixture.
10
Mix quickly until even.
11
Then pour it all back into the egg white mixture.
12
Continue tossing quickly until evenly mixed.
13
Line the baking tray with parchment paper in advance, and pour the batter from a height.
14
Use a spatula to smooth the batter, tap it twice to remove large air bubbles, and then put it into the oven.
15
Preheat the oven to 150℃ and bake for 40 minutes.
16
After coming out of the oven, tap it to release the hot air, then unmold it.
17
While it's still hot, place a sheet of parchment paper underneath, turn it over to remove the bottom greasecloth, then place another sheet of parchment paper underneath, turn it over, and put it on a cooling rack to cool.
18
Let the cake base cool, trim off the edges, then cut it into two equally sized rectangles.
19
Take 200 grams of light cream, add 20 grams of granulated sugar, whip until it reaches a fairly firm consistency, and put it into a piping bag for later use.
20
Evenly pipe the whipped cream onto a piece of cake, smooth it out, and then stack another piece of cake on top.
21
Finally, spread the excess cream on the four sides evenly.
22
After refrigerating in the fridge for 1 hour to set, cut into small pieces.
23
Cream-filled little squares, done O(∩_∩)O
24
Sweet cream, fluffy cake.
25
Melts in the mouth, with a long-lasting milky flavor.
26
Although it doesn't have a fancy appearance, its soft texture and sweet cream make every bite satisfying.