Peach bottle cake recipe(jar cake)

Peach Bottle Cake Peach Bottle Cake
Peach Kongport recipe
• Video
Rice Zenu Waz
1. Cut the heritage paper in a somple (30*30cm) and lay it.
2. Loosen the eggs and yolks well, add vanilla skins, sugar and honey and mix
3. Put it in the water bath and stir it with a whipped until it is 38-40 degrees.
4. Help the sunflower seed oil+milk in the water and heat it to 40 degrees or more.
5. White the egg dough at high speed using a hand mixer
6. When the dough is white and drop, it whip it until the shape is maintained for 3 seconds
7. White the hand mixer for about 1 minute and clean up the bubble.
8. Put the chinchin bummy flour and corn starch again, turn the ball and mix well with a spatula.
9. Put a part of the dough in the hot sunflower seed oil+milk and mix it with the larvae.
10. Put the dough mixed with the spatula and mix quickly
11. Pour the dough into the frame and spread it flat with scrapers
12. After cleaning up the top with a twist, hitting 2-3 times on the floor to remove the bubble.
13. Bake 7-8 minutes in the oven preheated to 190 degrees
14. As soon as you take it out of the oven, drop the frame from the height of 10cm and move it to the cooling network and cool it completely
15. Dip the sheet with a 7cm circular cutter (cutter that fits the bottle size)
16. Boil water+sugar to make syrup in advance
cream
1. Cut the peach comport to the right size
2. Put fresh cream in ice water, add sugar and whip it with a hand mixer (when the cream is dropped, the marks remain slightly)
3. Whipped only half of the fresh cream and half of the portion of the cream first (because all whipped, the remaining fresh cream can be buggle)
4. Put the circular sheet, press it slightly, and apply syrup
5. Put the cream in a pod with a circular pod and squeeze a small amount
6. Insert the cut peach appropriate amount
7. Weave the cream again
8. Put the circular sheet, press it slightly, and apply syrup
9. Put fresh cream in ice water, add peach jam and whip it with a hand mixer (when the cream is dropped, the marks remain slightly)
10. Whipped only half of the fresh cream with a whipped part first, (because all whipped, the remaining fresh cream can be buggle)
11. Squeeze the cream in a pagoda with a large one -type pod and squeeze it on the floor
12. Put the peach comport and decorate it.
13. Replace the food and decorate it (omitted)
Peach bottle cake 7*9.5cm bottle 7 pieces
Rice Zenu Waz
150g of eggs
30g yolk
Vanilla Extrack 1g
90g of sugar
Honey 15g
72g of bummy rice powder for confectionery
15g corn starch
Sunflower seed oil 12g
18g milk
syrup
80g of water
28g sugar
cream
200g of fresh cream
15g sugar
Peach
180g fresh cream
Peach Jam 90g
Peach Kongport appropriate amount