Chinese Food
Bird mounted cake
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The bird cake that has been growing grass has finally been made. When it is being made, I hope to find a feeling. A feeling of freedom being released.... This bird is very simple. There is no gorgeous coat. Simple gray feathers. It's just as lovely..... In the following formula, the main ingredient is the raw material of cake and the auxiliary ingredient is the cream cream for decoration-
Cooking ingredients
Cooking Steps
Step1:Add sugar to the egg white in three times and beat until it is hard and foam
Step2:As shown in the figure, the egg beater has an upright sharp angl
Step3:Add yolk. Continue to beat evenl
Step4:Mix in sifted low gluten flour three time
Step5:Mix a small amount of batter with cream before pouring into the remaining batter. Cut and mix wel
Step6:Pour into mould. Bake at 150 ℃ for 40 minute
Step7:Cream making. Butter + powdered sugar + light cream + lemon juice mixtur
Step8:The baked cake is cut into two circles of different sizes, one for the head and one for the body
Step9:Cream cream + bamboo charcoal out dark grey and light gre
Step10:Put the mixed cream into the decoration ba
Step11:Combine two cakes. Apply a thin layer of cream
Step12:Squeeze a layer of cream on your body. Pay attention to the color difference. Use biscuits as tail and wing
Step13:Cream cream + Monascu
Step14:Color the belly and cheeks of the bird. I use soft candy to cut the sharp corners of the mouth. Just put it on
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:1 - eggs, sugar, light cream and low gluten flour in the recipe are the main raw materials. If there are no other raw materials, they can be omitted. They have little influence on the success of cake baking. Because they are all used to increase the flavor of cake. 2 - when adding light cream, they need to be heated in advance with water or in the microwave oven. Because the light cream can avoid the cake paste from defoaming during mixing. The light cream is heated The best temperature is 35 ℃. If you don't have a thermometer, insert it with your fingers. If you feel close to your body temperature, don't burn your hands or ice, you can use 3-mixing method. It's very important. No matter when mixing low gluten flour or light cream, don't mix them in circles. I'm used to the method of inserting from 2 o'clock position, picking up batter from 7 o'clock position, turning the right hand and turning the left hand to beat the egg basin. This is the way The sample can be mixed quickly and evenly 4 - the oven must be preheated in advance. Generally, the temperature will drop sharply when the door of the oven is opened. Therefore, we suggest that you
