Chinese Food
How to make a simple and naked birthday cake
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I've been playing baking for a while. I've been watching the recipes of douguo masters. Today, I've also sent a course which is not original. It's a course which integrates the lessons of Qifeng cake and naked cake of several predecessors with my own experience. It's just today's mother-in-law's birthday. So I gave it to her. I wish her a happy birthday here ~ ~ and hope that the friends who watch the course will be happy every day ~
Cooking ingredients
Cooking Steps
Step1:Material group phot
Step2:First, separate the egg yolk protein (make sure that the bowl where the egg white is put is free of water and oil and very clean. Otherwise, it may affect the egg whit
Step3:Add 30g sugar powder into the egg white three times. It's easy to kill. I added 10g first. Add 10g when there is a big bubble. Then add 10g later.
Step4:Sugar powder added in batche
Step5:Please make sure to use the electric egg beater. Otherwise, it's impossible for me to finish the task. Those who have confidence, patience and physical strength can try to send by hand. This is wet foaming . Victory is in sight.
Step6:It took me about two or three minutes to make wet foaming. It can stand a small sharp corner that does not collapse. It is called dry foaming . To make a Qifeng cake embryo, it needs to be sent to this extent.
Step7:Next is the egg yolk paste - add 30ml of milk, 30ml of oil, 10g of sugar powder and 5g of cocoa powder. (cocoa powder can also be sifted and added together with the later flour. Here I put it in directly if I'm lazy
Step8:Sift in 50g flou
Step9:Mixin
Step10:Put in 1 / 3 of the egg white. Mix it up and down. Do not stir it in case of defoaming. But do not be too careful. Mix it up and down.
Step11:It's finished.
Step12:Then pour the batter into the bowl of egg white.
Step13:Do the same. (preheat oven at this time - 120 ℃
Step14:The batter is finished.
Step15:Pour in the mold. Knock a few times on the table to shake out some big bubbles.
Step16:Put it in the oven. Temperature - 120. Time - 40 minutes.
Step17:Bake for about 25 minutes. Observe that the cake expands to the highest point, and then adjust the temperature to 140150 ℃ for coloring. Pay attention not to crack due to too high temperature.
Step18:Next is the cream part - 200ml light cream and 20g sugar powder. If you don't think it's sweet enough, you can add more sugar. It doesn't matter. Then you can send it.
Step19:Beat it for about 5 minutes. Until the cream is half liquid. If you want to mount the flowers, beat it for a while more. I've already beaten it solidly
Step20:By this time, the cake is ready to be baked ~ ~ taken out for demoulding ~ if you are not sure whether it is cooked or no
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Cooking tips:The amount of sugar powder can be increased or decreased as appropriate. The amount I make here is not too sweet. It should be said that the amount of cocoa powder can also be increased properly. My measurement is too small - note - this is the amount of six inch cake. The mold I use is seven inch, OK. If eight inch, please increase the raw material according to the proportion. There are skills in making delicious dishes.
