Chinese Food
Popular fruit birthday cake 6 inches
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My neighbor's two brothers and sisters are on the same birthday. I volunteered to make a cake for my brother. The host family ordered a Hello Kitty outside. They are just enough to eat. Children's beauty control. They all stare at Kitty Cat. I can only share this when I'm finished. As a result, all my kitty cat's are not finished in their own plates. Aunt Ben is still very proud. About the amount of cream. I'm only 340 grams left. Normal 1 liter light cream can be made into a 6-inch + an 8-inch. You can add some cream. My quantity is just right. Because of the high temperature in summer, there is no photo for whipping cream. Put it in the refrigerator immediately after finishing plastering. Two circles of mounting flowers are also mounted in the refrigerator by opening the refrigerator door. The ratio of light cream to sugar is 10-1. I personally think it's too sweet and has a reduction.
Cooking ingredients
Cooking Steps
Step1:Egg after method - the egg yolk is separated. The egg is refrigerated. Corn oil. Water. 20 grams of sugar poured together.
Step2:Stir until sugar melt
Step3:Sift the low gluten powder and mix evenly.
Step4:Can't see the dry powder, add the yol
Step5:Stir evenly. It's very delicate. Put it aside.
Step6:Remove the protein bowl and preheat the oven to 150 degrees. Squeeze a few drops of lemon juice (or white vinegar) and whisk at high speed. Add a third of sugar to the thick bubble.
Step7:The bubbles become more delicate, add the second suga
Step8:Add the last sugar if there is a grai
Step9:Make it into a small upright point. Clean the protein cream at a low speed to avoid lumping. Make it uneven.
Step10:Take half of the egg white cream and put it into the yolk paste and mix evenl
Step11:Back to the protein bow
Step12:The scraper is from 1:00 to 7:00. Turn it over quickly.
Step13:Pour in 6-inch mold. 8 points full. Shake the mold vertically. Shake out big bubbles. Bake for 25 minutes at 130 ℃ and 30 minutes at 150 ℃. After being discharged from the furnace, the back button is put to cool the demoulding.
Step14:Divide the cake evenly into 3 pieces. Prepare the fruit.
Step15:Take 260 grams of cold cream, add 26 grams of sugar, and beat to 80%. Spread one layer on a piece of cake and then put fruit on it. Then fill in the space with cream. Next layer.
Step16:Then there is the plaster. The cream for mounting is about 80ml. Add 8g sugar and a drop of pigment. Beat to 10 minutes. Put it into the mounting bag. My 8-tooth cookie mouth. Even mounting. (it's too hot in summer. The cream melts quickly. After finishing, it's put into the refrigerator. The flower mounting is directly mounted in the refrigerator.
Step17:The final finished product. All eaten up. Meaning is not enoug
Cooking tips:There are skills in making delicious dishes.
