Forest under the moon recipe-Chinese Food-best chinese food recipes-cooking food

Forest under the moon

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The cake embryo is two eight inch sponge cakes. The rest is a small part, because the top is not horizontally divided. It is a slanted section. The flower mounting is Italian cream (Presidential fermented butter). It tastes light and sweet. It's also non trans fat. But it's better than light cream. It's easy to preserve. Color mixing is made of ruozhu Matcha powder and AC edible pigment. I use light cream for plastering. It's leftover from cake making before. You can also use cream to finish. The luster is better. The amount of Italian cream indicated in the amount is only used between mounting and layering. A little is left. It can be kept in cold storage for further use. Because there are many raw materials. Mark separately - eight inch round cake embryo (multiply 2 Cake embryo by 2) - 4 eggs. 80g of fine sugar, 100g of low gluten powder, 20g of milk and 30g of salad oil. Italian cream butter 300g, egg white 120g, sugar 24g, sugar 48g, water 36g

Cooking ingredients

egg:4

sugar:80g

low gluten powder:100g

Cooking Steps

Step1:Prepare all kinds of materials. Preheat the oven. Heat up and down 180 ℃ for 10 minute

Step2:Put the whole egg in a bowl at room temperature. Beat with sugar

Step3:To the extent that the volume becomes larger, the color becomes white, the egg beater is lifted up, and the low mark will not disappear soo

Step4:Sift in the low gluten powder in 23 times. Mix well with the bottom mixing metho

Step5:Mix well until there is no dry powder. Add in the mixed milk and salad oil. Milk and salad oil should be stirred until there is no oil on the surfac

Step6:Pour in the eight inch round mold. Shake out the bubble

Step7:In the middle layer of the oven. Bake at 180 degrees for 3540 minute

Step8:While baking the cake embryo, make the Italian cream. Cut butter into small pieces. Soften at room temperatur

Step9:Use the eggbeater to make it smooth. Standb

Step10:Pour sugar and water into a small enamel cup. Heat the electric pottery furnace to 118121 degrees on a low heat

Step11:While heating syrup, whisk the egg white with sugar until it is ready for distributio

Step12:Add the cooked syrup along the edge of the participle. Whisk it quickly until it is completely fused. At this time, the egg white is in the shape of glossy paint

Step13:Add the egg white with paint luster to the butter. Continue to bea

Step14:In the beginning, there will be tofu dregs separated by water and oil. After continuous beating, it will form a fluffy and smooth state as shown in the figure. The Italian cream will be ready. Put aside for standby

Step15:Layer the sponge cake that has been dried and demoulded. The top layer is slightly inclined. Do not split horizontall

Step16:Smooth and bond each layer with cream crea

Step17:Stack one by one. After finishing, roughly level the surface and all around. The cream I use for plastering is the leftover from the previous cake making. This saves the amount of cream. Otherwise, the cream will almost double.

Step18:Draw the outline of deer with toothpicks on the cut surface cake. My neck is a little short. My ears are a little big. You can modify it when you do it

Step19:Cut and put it on the flat cak

Step20:The cream is divided into several parts. One of them is mixed with appropriate amount of cocoa powder. It is put into the cutting and mounting bag and coated on the surface. The protruding part of the mouth is more crowde