Chinese Food
[plum blossom cake]
(75149 views)
I have been learning to bake for a long time, but the experience of mounting flowers is very little. Because it's rare to make decorative cakes, the less you make, the less experience you have. The less experience you have, the more you avoid it. It's a vicious circle.. So, please ignore my uneven finish... I can barely draw on paper. But on the cake. Ah ~ ~ why is it so difficult... Materials - cake body - 5 eggs. 95g of low gluten flour. 8g of corn starch. 60g of corn oil. 40g of milk. 90g of granulated sugar. 300g of light cream. 30g of sugar powder. A little of blue pigment. A little of honey red bean. A little of flower mounting cream butter. 100g of light cream. 15g of honey. A little of chocolate sauce. A little of red pigment
Cooking ingredients
Cooking Steps
Step1:Add 60g of fine granulated sugar into the protein in several times, and beat to the dry foaming stat
Step2:Add 30g of fine sugar to the yolk and whisk until the color is lighter and the texture is thick
Step3:Add corn oil. Stir wel
Step4:Pour in milk. Beat wel
Step5:Sift in a mixture of low gluten flour and cornstarc
Step6:Beat wel
Step7:Add 1 / 3 protein to the yolk past
Step8:Stir until it is almost unifor
Step9:Back to the rest of the protei
Step10:Mix evenl
Step11:Pour in the mold for about 8 minutes. Shake out big bubble
Step12:Put it into the preheated oven. 140 ° 40 minutes to 170 ° 20 minute
Step13:Drop it a few times immediately after it's out of the oven. Turn it upside down to cool it
Step14:Demould after cooling thoroughly. Make two pieces for standb
Step15:Add 30g sugar powder to 300g light cream and beat to 70% fa
Step16:Add some blue colo
Step17:Put the bottom cake slices in place. Dig some cream to the surfac
Step18:Trowe
Step19:Sprinkle some honey red bean
Step20:Cream the surfac
Step21:Put another slice of cake o
Step22:Then spread a layer of cream on the surface. Even all around. Then scrape out the pattern of the side cream with a triangular scraper. Squeeze a circle of small flowers on the bottom edge for decoration. Spare
Step23:Butter softened at room temperature and bea
Step24:Add 100g cream in batche
Step25:Stir evenl
Step26:Add hone
Step27:Stir evenl
Step28:Take some cream and pour in some chocolate sauce. Change to chocolate colo
Step29:Take another part and add a little red pigment to make it pink. Leave a little cream of primary color for standb
Step30:First, use toothpick to outline the general shape on the surface of the cake. Then put all kinds of cream into the flower mounting bag. Draw branches, flowers and petals on the surface of the cake. Finally, use primary cream to decorate the center of the flowers as the flower center
Step31:Flower mouth shap
Step32:Finished product drawin
Step33:Finished product drawin
Step34:Finished product drawin
Step35:Finished product drawin
Cooking tips:1. When whipping cream, it's best to separate it with ice water, and use the lowest speed of the eggbeater to beat it; 2. Beat the cream until it's 7 times and distribute it. That is to say, the remaining cream on the eggbeater's head will also drop its hardness. If it can stand up, it's almost 8 times. There are skills in making delicious dishes.
