Fruit pattern cake(shui guo hua wen dan gao )

Fruit pattern cake

Introduction:

"Ha ha! Delicious cake! What are you waiting for? Do it now!! ~~~”

Production steps:

Step 1: 140g low gluten flour, 4 eggs, 180g sugar, 30g milk, 30g blended oil or salad oil, 300g fresh cream, 1g vanilla powder, 5g salt.

Step 2: fruit you need.

Step 3: you have to cut it.

Step 4: beat the eggs into the bowl, add salt, stir while slowly adding sugar, stir well.

Step 5: add water to the pot and bring to a boil. Heat the egg liquid to about 40 ℃ in hot water.

Step 6: use the electric egg beater to beat the egg liquid at high speed to twice of the egg liquid. Slow down the speed of the beater and continue to beat until the egg paste becomes thick. After lifting the beater, the egg paste at the tip of the beater will flow and drop 2 or 3 cm.

Step 7: sift in low gluten powder and vanilla powder.

Step 8: stir gently and quickly with a rubber scraper until there are no powder particles.

Step 9: take out about one third of the batter, add the blend oil or salad oil, and stir well. (if you don't have salad oil, you can use corn oil or sunflower oil instead.)

Step 10: pour in another two-thirds of the batter and continue to mix well.

Step 11: mix the milk.

Step 12: pour the batter into the greased cake mold, lift the mold and knock out the extra bubbles.

Step 13: put into the preheated 180 degree oven, lower the second layer, upper and lower tube 180 degree baking for about 35 minutes.

Step 14: take it out after ringing. Turn it upside down and let it cool.

Step 15: demould and put it on a big plate. From a third of the way up. And then from the third. In three circles.

Step 16: remove the cake skin.

Step 17: beat the cream until it foams hard

Step 18: put proper amount into a bowl and add yellow baking pigment. Stir to make it mixed evenly.

Step 19: apply the right amount of whipped cream on the bottom cake.

Step 20: spread the apple into small pieces and spread evenly.

Step 21: take a slice of cake and cover it with cream.

Step 22: put the fragrant pear and smooth it.

Step 23: cover the third piece of cake and add the right amount of cream. Smooth the cream, then dig the right amount of cream and apply it around the cake. After a real waterfall sweat, it was a little smooth. After another toss, I began to feel a little comfortable. Then left wipe right wipe left wipe right wipe, the surface of the cake can see a little bit.

Step 24: cut off the tip of the flower mounting bag, put it into the flower mounting mouth, then put in the whipped yellow cream, and squeeze the wavy flowers on the edge of the bottom of the cake.

Step 25: put the half round pitaya chip on the left back of the cake. The apple slices are staggered and fan-shaped, which are installed on the right back side of Pitaya. Two pointed pitayas are inserted obliquely behind the semicircular pitaya. Put on the red jacquard. Place the sugar orange petals on the edge of the cake. Put the small tomato petals on the orange petals. Sit the banana in front of the half round pitaya. "Happy Birthday!" with flowers and handwriting The sign on the wall. Now I really regret that I didn't use the black and white chocolate as the label. When I installed it, I found that the blank space on the surface of the cake was a little wide, so I squeezed some small yellow flowers with cream in that area. be accomplished.
(Wow!)!! What a delicious cake! What are you waiting for? Come on, do it

Materials required:

Low gluten flour: 140g

Eggs: 4

Milk: 30g

Fresh cream: 300g

Blended oil: 30g

Vanilla powder: 1g

Pitaya: moderate

Banana: right amount

Fragrant pear: right amount

Apple: moderate

Red extract: appropriate amount

Tomato: right amount

Sugar orange: right amount

Sugar: 180g

Salt: 5g

Note: this material is available in large supermarkets, such as Wal Mart, Metro, etc.

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Shui Guo Hua Wen Dan Gao