Chinese Food
6-inch fruit cream basket mounted cake (with Qifeng cake)
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Since my son went into the second rebellious period, it's a state of Non Violence and non cooperation. Think of the happiest time when I was a child. Look at my mother's busy figure in the kitchen. Try to smell the fragrance. Wait for delicious food. So I made up my mind. I tried my best to practice delicious food. I won my son's heart at one stroke. There's a saying. To conquer a man's heart, first conquer his stomach. hey.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and egg white. Add 20g sugar and 21g salad oil into the yolk. Mix well.
Step2:Add 45g of pure milk to the yolk paste. Stir well.
Step3:Sift 60g of low gluten flour into the yolk and stir until no granules are found.
Step4:Add 10g white sugar and a few drops of lemon juice (white vinegar can be used instead) into the egg white. Whisk until it is stiff and foamy. Lift the egg head until it is triangular without hook.
Step5:The egg white and the yolk paste are stirred evenly twice. Do not stir in circles with the stir fry technique.
Step6:Pour the batter into the mold. Shake it for a few times. Shake out the bubbles in the cake batter.
Step7:Preheat the oven for 160 degrees. Put the mold in the middle and lower layers of the oven. Bake for 45 minutes. Different brands have different oven temperature. You need to adjust the time according to your own oven temperature. To ensure that the surface does not crack, curve temperature baking method can be used. Bake at 130 ℃ for 30 minutes. Then bake at 155 ℃ for 20 minutes. The cake baked in this way can ensure the smooth surface.
Step8:Take out the cake after baking. Turn it upside down and cool it before demoulding.
Step9:Demoulding successful. Perfect. If the cake collapses, it means that the egg white is not hard foamed. Beat for several minutes more.
Step10:Wash and cut the prepared fruit. Use the ball digger to dig out the ball shape. Canned fruit contains pigment and preservative. It is suggested to use fresh fruit. Choose different color system. It is easy to match the effect.
Step11:The cream should be refrigerated for more than 12 hours in advance. I use the French president's cream. 6-inch cake. 350g cream is enough. Add 35g sugar and a few drops of lemon juice. The taste is more fresh. No lemon juice.
Step12:Whisk the cream. There are obvious lines. Turn it upside down and it won't flow.
Step13:Divide the cake embryo in two.
Step14:Spread light cream on half of the cake. Drain into fruit pieces.
Step15:Cover the other half of the cake. Spread the whole cake with cream.
Step16:Use a small flower arrangement. Mount the flower basket pattern on the side.
Step17:Flower basket mounting technique
Step18:Flower basket mounting technique I
Step19:Flower basket mounting technique
Step20:Flower basket mounting technique
Step21:Flower basket mounting technique
Step22:Flower basket mounting technique
Step23:Flower basket mounting technique
Step24:Flower basket mounting technique
Step25:At the to
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Cooking tips:There are skills in making delicious dishes.
