Cooking Steps

1. 

   Step1:This kori cake can put a variety of fresh fruits in the middle, such as mango and durian. As long as it's soft fruit, it can be diced.

2. 

   Step2:Mix the whole egg with sugar.

3. 

   Step3:Then add the milk. It's better to heat the milk a little. It's about the same temperature as the human body. Otherwise, the butter will solidify when it is put in later.

4. 

   Step4:Melt 15 grams of butter into a liquid. Slowly pour into the batter. Stir well. Then add the sifted low powder. Stir slowly with a scraper. Crush the dough. It will take a little time.

5. 

   Step5:After mixing, you must sift the batter to get a delicate batter.

6. 

   Step6:Dig a spoon of batter with a spoon. About 2830 ml is suitable. Tilt the pan. Let the batter slowly cover the pan. Heat it over medium or small heat. As long as there are bubbles emerging in succession, turn off the heat immediately. Shake the pan a little. The whole cake will fall out by itself. Pour it on the chopping board to cool.

7. 

   Step7:Spread all the cake skins in turn. This quantity can make 1112 pieces. Put them in the cool for standby.

8. 

   Step8:Prepare the right amount of light cream. Take the right amount of ice and put it into cold water. Prepare to separate the water and beat the light cream. Whipped cream is best at about 5 degrees. It's in the best condition. It's easy to beat. Generally, the room temperature will not be so low. Therefore, it is necessary to beat it with ice water. In this way, the cream is also easy to maintain its state and not easy to melt.

9. 

   Step9:Whipping cream takes about 35 minutes. It solidifies like silk. The beater is short and straight. That's 90% of the hair

10. 

    Step10:Prepare the flower mounting table and spatula. Put the dough on the flower mounting table. Start to evenly smear it on the cake skin. While daubing, slowly rotate the mounting table. During the whole process, put the cream basin in ice water and keep it solidified.

11. 

    Step11:I put fresh fruit on about three cake skins once. Don't put fruit on every layer.

12. 

    Step12:After putting the fruit, wrap the fruit evenly with light cream. Note here. Don't spread the light cream all over the face. Just spread about 80%.

13. 

    Step13:Fruit on the last layer. I use 250g light cream. The quantity is just right. If you want to mount flowers on the surface, increase the quantity to 300g light cream. Finally, decorate the surface with some fruits. Put in the ice when it's read