Chinese Food
Forest Fairy Tales
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Everyone grew up with stories. When you were a child, did you have a fairy tale with different scenes? Is there a magical experience? The hero is either in the castle, or in the forest, or on the land or in the sea. Everything is so interesting. In addition to painting your childhood imagination with a pen, you can also use cakes to make these strange and lovely little scenes that you have dreamed about. For a long time, I was attracted to the modeling cake, but I didn't try because I didn't have the right mold. This is a rainbow cake dish with a chef. It's really easy and interesting. -
Cooking ingredients
Cooking Steps
Step1:5 eggs, 80g cake powder, 10g cocoa powder, 45g milk, 45g corn oil, 3 drops lemon juice, 60g sugar and 10g cocoa powder are needed for chocolate cake of gradual change color. Separate the egg yolk from the egg yolk and make a record. Add corn oil and milk into the egg yolk in several times and mix evenly (while adding), sift in the sifted cake powder and mix well (mix well, do not over mix, to prevent the cake paste from getting cramped). Cover with a wet cloth for standby. Drop three drops of lemon juice when beating the egg with low level until it is thick. Then add sugar into the middle level three times to beat until it is nearly dry. Lift the beating head to a small right angle without bending. Weigh the yolk paste and protein respectively and divide them into four parts. First, sift the cocoa powder into four parts of the yolk paste and mix them evenly. Then, mix the four parts of the protein into the yolk paste and mix them evenly (if you are too troublesome, mix the yolk paste and protein into four parts and then add the cocoa powder respectively). Mix the batter - take one third of the whipped protein cream and add it into the yolk paste. Use the method of cutting and mixing and mixing Mix well. Don't circle clockwise. It will defoaming. The mixed batter should have a certain consistency. The flow of the batter brought by the scraper is smooth. Preheat the oven to 165 degrees. Pour the batter into the mold. Shake gently to shake out the big bubbles. Bake in the oven for 1823 minutes. The baking time depends on personal oven. Don't open the oven door when baking. The cake will collapse easily.
Step2:When the cake is baked, turn it upside down and wait for the cake to cool thoroughly before demoulding. Otherwise, it is easy to shrink. Cut out the cake with biscuit mould. For example, whether the cabin is square or round depends on personal preference.
Step3:Milk tea, vanilla, Qifeng Cake Ingredients - 5 eggs, 90g cake powder, 45g milk tea, 45g corn oil, 3 drops lemon juice, 70g vanilla sugar, separate the egg yolk. Add corn oil and milk into the egg yolk in several times and mix evenly (while adding), sift in the sifted cake powder and mix well (mix well, don't over mix, to prevent the cake paste from getting cramped). Cover with a wet cloth for standby. Beat the protein with low-grade solution until it's thick. Drop three drops of lemon juice. Then add sugar in the middle-grade solution three times to bea
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Cooking tips:Don't over mix the yolk batter. It will cramp. Novice can replace milk with water. Milk is easier to get cramped. The protein must be delivered in place. The mixing technique should be careful not to remove bubbles. When mounting, do not touch the mounting bag directly with your hand. If your hand temperature is too high, the cream will melt (remember to pad a towel). The room temperature is lower when mounting flowers. But when the air conditioner is turned on, the cake should not face the air conditioner. Otherwise, the cake and the mounted cream can be easily dried. There are skills in making delicious dishes.
