Chinese Food
Fluff marshmallow - ugly Sally cream cake
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The formula can be made into two four inches and one six inches. The two egg formula used in the drawing. In order to make the cake expand more, I converted it into three egg formula-
Cooking ingredients
Cooking Steps
Step1:Separate yol
Step2:Add vegetable oi
Step3:Then add the milk. Mix wel
Step4:Sift and add low gluten flou
Step5:Z-shape mixing evenl
Step6:Then pass the egg whit
Step7:Add fluff marshmallo
Step8:Sent to a small upright poin
Step9:Mix the egg white cream and the yolk paste twice. First add 1 / 2 of the egg white cream to the yolk paste and mix evenl
Step10:Pour the batter back into the remaining 1 / 2 protein crea
Step11:Mix evenl
Step12:Pour into two 4-inch molds, or directly into a 6-inch mol
Step13:Bake at 150 ℃ for 40 minutes. Put it out of the oven and turn it upside down to cool
Step14:Then demould and cut into three even pieces. Each piece is one centimeter thic
Step15:Then cream. Light cream A kind of Whisk sugar until stif
Step16:A little first. Smoot
Step17:Spread your favorite frui
Step18:Spread another layer of cream and smoot
Step19:Cover the second slice of cake. Repeat the same step
Step20:Spread another layer around and on the surface. Cover the cake crumbs. Refrigerate for half an hour
Step21:Take it out again. Spread the second layer with 80% cream. Smooth it. Keep it refrigerated
Step22:Next, prepare the light cream noodles. The gelatine slices will be sof
Step23:Microwave to mel
Step24:Pour the melted gelatin into the crea
Step25:Add the color you need. Stir until the texture is a little thick
Step26:Drench the whole bod
Step27:With two little Oreos as eye
Step28:Soften a little butter. Add orange pigment, stir and smooth to make duck's mout
Step29:Cut the small mouth of the flower mounting bag to draw the duck's mout
Step30:Finished produc
Step31:Super cut
Step32:Finished produc
Step33:Finished produc
Step34:The light cream is still very goo
Cooking tips:There are skills in making delicious dishes.
