Chinese Food
Barbie cake - my favorite bath
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When I saw the pictures of others, my heart was tickling and my hands were tickling. Maybe Barbie was a little illusion of all girls when they were young. Now I see that my heart is still throbbing. I have studied it slowly. I think it's quite simple. Everyone can try it.
Cooking ingredients
Cooking Steps
Step1:Milk + oil. Stir well. Stir until emulsified.
Step2:Add 18G white sugar. Stir well. Ready to use
Step3:Beat three yolks into the basin
Step4:Three proteins into a basin (no water, no oil, not a drop
Step5:Mix the egg yolk with the ready-made sugar, oil and milk juice in zigzag mixin
Step6:Sift in low powder
Step7:Z-mixing. Light and fas
Step8:Add a few drops of lemon juice to the egg white to remove the smel
Step9:The egg white is poured into the egg white with 36g sugar in three times. Beat it with the beater until there is a small sharp corner
Step10:Put in the mold and shake out big bubbles
Step11:Preheat the oven at 150 ℃ and bake for 45 minutes ~ turn it upside down and cool it for demouldin
Step12:Dig a hole in the doll's position to split it into two piece
Step13:Whipped crea
Step14:Put it on the interlayer. Add the fruit you lik
Step15:Cover the top layer of the cake ~ spread a circle of white cream around the cak
Step16:My round flower mounting mouth (or I can cut it directly with a flower mounting bag) uses pink pigment to make my favorite color as the pink bubble floating in the bathtub
Step17:It's still white cream
Step18:Complete the lovely Barbi
Cooking tips:Qifeng cake-1. Refrigerate the eggs and take them out. 2. Whisk the yolk in a Z-shape. 3. The egg yolk must be mixed. Do not draw circles or stir them. 4. It's just six inches for two. 5. Milk and oil must be emulsified. Light Cream-1, pigment 12 drops is enough. Not too much. 2. Cream needs to be refrigerated for 24 hours to pass. Otherwise, it will be wasted. There are skills in making delicious dishes.
