Chinese Food

Cooking Steps

1. 

   Step1:Cake germ material read

2. 

   Step2:33 grams of sugar added to the yol

3. 

   Step3:Hand beatin

4. 

   Step4:Water mixed with salad oi

5. 

   Step5:Sent to emulsion stat

6. 

   Step6:Add to the egg. Beat wel

7. 

   Step7:Sift in low gluten powde

8. 

   Step8:Beat evenly by han

9. 

   Step9:Drop in a few drops of lemon juic

10. 

    Step10:Add sugar in three times to kill suga

11. 

    Step11:Sent to hard foaming stat

12. 

    Step12:Spoon one third of the egg white into the yolk paste. Stir with a spatula & cut and mix evenl

13. 

    Step13:Return to the protein cream. Continue to mix evenl

14. 

    Step14:Pour into mold. Shake mol

15. 

    Step15:Bake at 150 ℃ for 60 minutes. The surface is not sticky and can be discharged

16. 

    Step16:Come out of the furnace and shake it. Back butto

17. 

    Step17:Italian cream material read

18. 

    Step18:Beat the softened butter with an electric eggbeate

19. 

    Step19:Three proteins plus 50g of granulated sugar until stiff foamin

20. 

    Step20:30 grams of water + 50 grams of sugar to 121 degrees. The state of small bubbles is O

21. 

    Step21:Pour syrup into the egg white cream. Whisk quickly and cool down evenl

22. 

    Step22:Add the butte

23. 

    Step23:It's smooth. It's the Italian cream we need.

24. 

    Step24:The Italian cream cream is divided into three parts. Add pink pigment and purple pigment to the two parts. Mix wel

25. 

    Step25:Purple past

26. 

    Step26:Put it in the decoration ba

27. 

    Step27:Squeeze a bit of cream on the mounting nail. Pad the paper holder (you can cut the oil paper into small squares or buy it online directly

28. 

    Step28:Squeeze out the shape of the rose with the flower mouth No. 104. The first squeeze is not very good-looking

29. 

    Step29:Keep goin

30. 

    Step30:One night's finished products. Refrigerate firs

31. 

    Step31:Slice the cooled cake. Don't roughen the upper and lower sides

32. 

    Step32:Whipped cream and sugar. Half of the batter can be whipped to 78 minutes. It's a little fluid. I'm over whipped

33. 

    Step33:Put a slice of cake first. Put some cream on i

34. 

    Step34:Sprinkle with fruit. You can change into your favorite fruit. Soft fruit is the bes

35. 

    Step35:Cream the fruit. Then put a piece of cake on it. Cycle like thi

36. 

    Step36:Finally, cover the surface and all around with crea

37. 

    Step37:The spatula should be smooth and even aroun

38. 

    Step38:Squeeze a circle in the middle of the cake with some primary color Italian cream. Place the frozen flowers according to your preference. Then use the remaining primary colo

39. 

    Step39: