Chinese Food
How to make a delicious and non greasy Korean framed cake
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(entry. Bell takes his private recipe. I hope you can support me. Go to Jiuyang baking theater and vote. Thank you.) The first time I saw the Korean framed cake, I was attracted by her beauty. But I was afraid when I saw the cream cream. Later I found many misunderstandings about the cream cream after I did my homework carefully. In fact, a delicious cream cream is not greasy at all, but very delicious. But let's be clear. There is no orthodox learning about Korean mounted bell. They are all made by themselves. They are only available to baking lovers. We have good ways to learn from each other. -
Cooking ingredients
Cooking Steps
Step1:First, make a pound cake - mix the milk and eggs. Put all the dry ingredients in a bowl and mix well with an egg beater. Add softened butter and half of the egg night. Beat at low speed. One to two minutes. Add the rest of the egg in two or three more times. Each time you have to beat until it's fully fused. The final state is very light. Pour into the mold. 175 degrees. Bake for about 50 minutes.
Step2:Cream cream production - butter soften and beat. Cream cheese soften and beat until smooth. Then mix the two evenly. Add yogurt in several times and stir evenly. Then separately call up the color you like.
Step3:The key way to make a flower is to extrude the flower holder with a round mouth first, then with a rose mouth. The tip of the flower should extrude the petals upward. Each time, it should cover about two-thirds of the flower holder. The first and second pieces should all be covered. This requires a lot of practice. In order to master the change of flower shape.
Step4:This is the way of Chrysanthemum - directly use the mouth of chrysanthemum to squeeze in a circle. At the beginning, the angle of inclination is larger. At last, the angle of inclination is outward.
Step5:When all the flowers are ready, put them in the refrigerator and refrigerate them to make them hard. It's easy to decorate.
Step6:Assembly - slice the cake after baking and cooling. Spread the cream with sugar. Put in the fruit you like. Spread the cream on the surface. Place the frozen flowers as you like.
Step7:Plan. If you like the garland shape, you can place it according to the plan.
Cooking tips:I use pound cake. The recipe is 7 inches. If I make 6 inches, I can separate several cupcakes. It's OK to use other cakes you like. But the cream is thick. I don't think it's suitable for soft cakes like Qifeng. There are skills in making delicious dishes.
