Chinese Food
Cream transfer cake is no longer broken
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Chocolate transfer is too hard to squeeze. Cream transfer is too troublesome. Then the cream transfer is absolutely suitable for you. You heard me right. The cream can also be transferred. Look at the following steps. Take you from rookie to expert. -
Cooking ingredients
Cooking Steps
Step1:Divide the cake into three pieces, take out one piece, put it on the bottom tray, spread thin cream on it, and sprinkle with mango dic
Step2:I'm putting some cream on it
Step3:Put a second slice of cream and sprinkle with diced frui
Step4:Cream it up agai
Step5:Put the last piece and start plasterin
Step6:Use your best way to smooth the whol
Step7:Print out your favorite pattern, cover it with glutinous rice paper, and use chocolate Gana to hook the edge. I'm lazy and put it on the iPad directly
Step8:Use knives and knives to remove the excess glutinous rice paper while hooking u
Step9:Put the trimmed pattern on the cak
Step10:Ready to transfer the cream, take the cream we have whipped and pour it into the whipped cream, 2 / 3 of the whipped cream, and mix it up. It's the same as the picture
Step11:Take half of it for color matching, then put it into the decoration bag and cut a small hol
Step12:Fill ears firs
Step13:Then fill in whit
Step14:Transfer completed successfull
Step15:The next step is to decorate it with star characters, flower mounting, mouth mountin
Step16:Bottom edge is decorated with shell mouth and framed in a circl
Step17:Well don
Step18:Cartonin
Cooking tips:With an edible film. Transparent, tasteless, 0.02-0.025mm thick, ready to use at the entrance. It is made by mixing starch, gelatin and a small amount of lecithin, casting into film and drying. Some treasure has sell. The glutinous rice paper meets the thing which has the moisture to be able to be absorbed. When we paste it on the cake, it will be absorbed slowly. There are skills for making delicious dishes.
