Chinese Food
Korean meat cake with bean paste
(109372 views)The new year is coming. What can I do for my family and friends? Recently, it's popular to send a multi meat gift box. The shape of meat is cute. In fact, it's not just to send plants. Cakes can also be made into real meat. Today, I'll teach you a very lovely Korean multi meat cake with bean paste. We made a very soft sponge cake bottom with ANGA butter. It's filled with fruit. We made a meat shape with bean paste. A pot of real looking multi meat cake is ready. It's not only easy to operate, but also delicious and tasty. The recipe can make 2 4-inch cakes. -#Anja baking Xiaobai training camp#
Cooking ingredients
Cooking Steps
Step1:First, weigh the ingredients of the cake. Preheat the oven at 160 degree
Step2:ANGA butter and milk over low heat until melte
Step3:Add sugar and honey to the egg. Heat the egg in water and stir until the sugar melts
Step4:Whisk the omelette with high speed for 58 minutes until the whole egg is passed (8 words can be written when lifting the omelette
Step5:Sift in low gluten flour twice. Use a spatula to mix it gently and quickly until there is no dry flour
Step6:Pour in buttermilk solution. Continue to stir until the cake paste is smooth
Step7:Pour into the mold (8 points full). Shake out the bubble gentl
Step8:Heat up and down for 2025 minutes at 160 ° C. turn it upside down until it is completely cool and demoulded.
Step9:Prepare some diced frui
Step10:White bean sauce with ANGA crea
Step11:Whisk the egg cage in the blender until the bean paste is soft and smoot
Step12:Set aside 1 / 2 of the original color bean paste for plastering and filling. Divide the remaining bean paste into 4 parts. Add the green, light green, yellow and purplish red pigments respectively and mix wel
Step13:After the cake is demoulded, cut it into two pieces from the middle. Two of them take out a small circle from the middle
Step14:Add the bean paste in the middle of each layer of cake. Put the fruit cubes in the hollowed out two layers of cak
Step15:Plaster the outside of the cake with the original bean past
Step16:Put different flower mounting mouths on the front of the toned bean past
Step17:Flower mounting mouth I us
Step18:Framed in different shape
Step19:Use yellow bean paste to pack round nozzle to extrude dot on the hydrangea, use 2D nozzle to pack purple bean paste to extrude top floret on the hydrange
Step20:Crush the rest of the cake. Sprinkle it in the crack
Step21:Well don
Step22:Lovel
Step23:Vivid and flesh
Cooking tips:The temperature of the egg liquid should be as high as the hand temperature when the whole egg is sent, or it is OK to sit on the hot water basin and use the hand-held eggbeater to beat the egg; after the cake is sifted into the powder, it should be gently and quickly mixed. The mixing strength is too large or the time is too long, it will be defoaming; Dousha is afraid of drying. The prepared cake should be refrigerated and preserved in the refrigerator to prevent Dousha from drying and cooking delicious.
