Enjoy a fruit feast: [fresh fruit naked cake](xiang shou yi chang shui guo de sheng yan xian guo luo dan gao )

Enjoy a fruit feast: [fresh fruit naked cake]

Introduction:

"The new year is coming. When you visit relatives and friends and get together with friends, you can't help but bring some hand gifts. At this time, the "flower decorators" will suffer from being unable to make beautiful cakes and snacks; while jiankangda people are worried about the excessive sugar and additives in the finished products sold abroad; there is also a kind of "cheapskates", who absolutely can't accept the inedible materials in the snacks and the decorations. If you are one of the above three, or all of them, then today is your lucky day. Because "fresh fruit naked cake" can help you solve all the above problems ~ ~ today, I'd like to introduce the simplest but most beautiful and delicious "fresh fruit naked cake" to you.. Pass by, don't miss it. No time to lose, no time to lose ~ ~ ha ha, the above is a joke. Do you have the momentum of advertising? (2 yuan for all, 2 yuan for all ~ ~ ~) well, to get back to business, this "naked fruit cake" is really a sincere recommendation. It's your fault not to do what you see. I feel that it's not delicious, so I can return it for 7 days without any reason ~ ~ ~ I'm so confident ~ ~ (the dosage is for reference only, a is 6-inch Chifeng, B is 4-inch Chifeng, C is stuffing and decoration)

Production steps:

Step 1: prepare the materials for making Qifeng cake, and sift the low gluten flour 2-3 times in advance. Before baking, I didn't know how big the top cake should be, so I only prepared 6-inch Chifeng cake;

Step 2: separate the egg white and yolk into two clean oil-free and water-free containers. Egg white can be refrigerated in the refrigerator first;

Step 3: add tasteless liquid oil and milk to the egg yolk, and stir until there is no oil;

Step 4: add sifted salt and low gluten flour;

Step 5: mix well with a scraper to form a smooth and delicate yolk paste without dry powder particles, and set aside;

Step 6: add a few drops of lemon juice to the egg white, then beat it with the egg beater at medium speed to promote the discharge, and then add the fine granulated sugar (a) in three times to continue to beat. In the picture, after the second addition of fine granulated sugar, it is sent to the state of wet foaming;

Step 7: add the remaining 1 / 3 of the fine sugar, and beat the egg white to the dry foaming state, that is, lift the egg beater to pull out the short vertical sharp corner;

Step 8: look at the egg white state at this time, very delicate and shiny;

Step 9: preheat the oven 140 degrees in advance. Add 1 / 3 of the egg white into the yolk paste, and cut and mix evenly with scraper or manual beater;

Step 10: mix the cake paste and pour it back into the remaining egg white;

Step 11: cut and mix evenly with a scraper to make a delicate and glossy cake paste. Here, we should use the method of cutting and mixing or turning and mixing, pay attention to scraping and bottom copy, and never stir in circles, so as not to cause defoaming;

Step 12: pour the mixed cake paste into the mold from a high place, and then gently shake the mold on the table to shake out the big bubbles;

Step 13: after preheating, put the mold into the oven, the middle and lower layers, 130 degrees, up and down the fire, bake for 18 minutes, turn 155 degrees, continue to bake for 18 ~ 25 minutes, until the cake expands to fall back, tap the surface with the palm, it will make a bang sound. The predecessor used 160, I roasted until the last 5 minutes, there was a slight crack, so you can adjust it down to 155 degrees;

Step 14: after baking, take out the mold immediately, shake the mold from a height of 30 cm from the table top, and then turn it upside down immediately until it is completely cool, demould and seal it for preservation;

Step 15: use material (b) in the same way to make a 4-inch cake embryo. Bake 4-inch at 130 ℃ for 15 minutes, turn to 150 ℃ and continue to bake for 15-20 minutes. The 6-inch cake was baked and the height was 6.5 ~ 7cm. I divided the 3 + 2 + 2 layers. The 4-inch cake was divided into 4 pieces of 2cm because there was a little more batter in the mold, and finally 8cm;

Step 16: prepare filling and decoration materials (c). The fruit is not used up;

Step 17: in a clean egg bowl, pour in light cream, sugar, rum and lemon juice;

Step 18: use the electric egg beater, first high-speed, then medium speed, and send it to 8-9 distribution, that is, clear lines that are not easy to disappear;

Step 19: take a piece of cake, put it on the plate, and put some whipped cream on it;

Step 20: with a scraper or spatula, circle the cream evenly;

Step 21: Sift some Matcha powder;

Step 22: cover another piece of cake, and then repeat the operation of smearing cream and sifting tea powder;

Step 23: after stacking 6-inch cake pieces, continue to stack 4-inch cake, the operation is the same as that of 6-inch cake;

Step 24: stack all the cake slices, decorate them with various fruits according to your preference, and refrigerate them in the refrigerator for 30 minutes until the cream solidifies slightly~~

Step 25: when eating, put the serrated knife on the fire and heat it slightly, then cut the cake. Every time you cut a knife, you should clean the blade, reheat it, and then cut another knife. The cake cut in this way will be neat and beautiful.

Materials required:

Eggs: 3 (gross weight 45-50g)

Low gluten flour: 50g

Milk: 40g

Fine granulated sugar: 30 ~ 35g

Odorless liquid oil: 30g

Lemon juice: a few drops

Fine salt: the amount of salt twisted by two fingers

Rum: 3ml

Light cream: 120ml

Matcha powder: a little (can be omitted)

Powdered sugar: a little (can be omitted)

All kinds of fresh fruits: appropriate amount

Note: 1. The amount of sugar in the formula has been reduced, I think it is moderate, so it is not recommended to reduce sugar any more; 2. The utensils used for egg white (egg beater, egg beater, etc.) must be clean, oil-free and water-free, and the yolk cannot be mixed in the egg white. In addition, low-temperature refrigeration and a small amount of sugar for many times can make the egg white more stable and delicate; 3. It is better to sift the low gluten flour in advance, which can mix more air into the flour and make the cake paste more fluffy. And can better mix evenly, there will be no dough. I usually sift three times in advance; 4. Mix egg white and protein, cut and mix, turn and mix, and draw "Zhi" or "Z". 5. The specific baking time and temperature should be adjusted according to the actual situation of each oven. Always make sure the cake is baked, or it will collapse when it comes out of the oven. At the end of baking, you can try it with a bamboo stick, insert it and then pull it out. It's very smooth and there is no attachment, but it's ripe. 6. After baking, you must come out of the oven immediately, and then shake the mold from a high place, so as to shake out the hot gas in the center of the cake and reduce the risk of the cake's waist. 7. The cake must be turned upside down until it's cool. When turning upside down, you should pay attention to the distance from the ground or the table The cooling plate has a certain height, leaving space for the cooling layer. If it is directly buckled on the chopping board, it will not have any effect; 8. The cake can be demoulded only after it is completely cooled. This cake embryo is very soft and delicate. I think it will be easier to slice it after refrigerated for one night. When slicing, use a serrated knife, first heat until the blade is slightly hot, and then cut, the blade will be more neat; 9. Matcha powder can be omitted. I added some because I was afraid the powder would be oxidized. It's delicious without it, but it's richer and fresher with it. If you want to add, you'd better use better quality Matcha powder; 10. Decorate casually, just like yourself, nuts, chocolate chips, fruit, anything~~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Xiang Shou Yi Chang Shui Guo De Sheng Yan Xian Guo Luo Dan Gao