Rainbow cream decorated birthday cake(cai hong nai you biao hua sheng ri dan gao )

Rainbow cream decorated birthday cake

Introduction:

"Rainbow cake, not only has rainbow on the surface, but also has rainbow like color when cut. The color is dazzling and rotten, which makes people bright in front of their eyes. The taste is also very good. Eating one piece makes people feel happy. It's a beautiful cake, but it's complicated and needs to be done carefully. "

Production steps:

Step 1: write in the front words: A, this Rainbow cake in order to taste delicate, inside the cake embryo is Qifeng cake, can make Qifeng directly according to the method of Qifeng cake paste, can directly start from step 10; B, rainbow cake is also like the rainbow of five colors and six colors, so we have to make a variety of different colors of cake embryo, in order to save time and to save money To prevent defoaming, bake more slices at a time according to the size of your oven; C. These materials are rainbow cakes close to 6 inches, if the size is large, you can add them according to the formula; D. white granulated sugar is best divided into three parts, one 30g is added to the egg yolk, one 90g is added to the protein, and the other 50g is added to the cream

Step 2: prepare the materials, and then prepare the mold. Generally, there won't be many non professional cake molds of the same type, so you have to make your own mold. Use the cake mold as a reference, make a tin foil mold with tin foil, make six, and trim the edges for use

Step 3: separate the egg yolk, and put the separated egg yolk and protein into different beating basins

Step 4: add 30g white granulated sugar into egg yolk, beat with manual beater until sugar dissolves

Step 5: add salad oil and milk, continue to stir until oil and water mix

Step 6: sift in the low gluten flour and mix well to form yolk paste

Step 7: add a few drops of lemon juice to the bowl of egg white (if there is no lemon juice), add 90g white granulated sugar in three times (you can add it while beating). Beat with electric egg beater until it is hard to foam. Lift the egg beater, as shown in the picture, with firm corners

Step 8: dig a spoonful of the beaten protein cream into the egg yolk paste basin with a scraper, and mix it evenly from the bottom up

Step 9: pour all the egg yolk paste into the protein cream, continue to stir evenly, the cake paste is ready, and then color

Step 10: divide the cake paste into different bowls, add the food pigment, and mix evenly. (if you can bake several cakes at a time, adjust several colors first, and put other cake pastes in the refrigerator)

Step 11: pour the colored cake paste into the prepared tin foil mold, put it into the baking tray, put it into the oven, middle layer, 140 degrees, bake for 14 minutes, and make other colors according to the same method

Step 12: after baking, tear off the tin foil and buckle it upside down on the baking net

Step 13: 500 grams of animal cream with 50 grams of sugar, ice water with electric egg beater hard into cream, showing obvious lines

Step 14: dig out a little of the whipped cream, mix it with edible pigment and put it into the flower mounting bag for standby. The color is the same as that of the cake slice

Step 15: thoroughly cool the cake slices, remove the irregular ones, and then fold them one by one, with cream in the middle

Step 16: spread the cream in the middle, and then the cake is plastered, just like other cream cakes, and then make a rainbow on the top; cut off the big hole of mung bean in the flower mounting bag (if you don't know, you can squeeze it out to see if it's not big enough), and then squeeze it on the top according to the color to make a beautiful rainbow

Materials required:

Low gluten flour: 120g

White granulated sugar: 170g

Eggs: 6

Salad oil: 65g

Light cream: 500g

Edible pigment: 6 colors, appropriate amount

Milk: 65g

Note: 1, baking cake need to bake many times, no baked cake paste put in the refrigerator; 2, when mixing, turn and mix, immediately pour into the mold, in order to prevent defoaming; 3, wipe cream must wait until the cake is cool; 4, before wiping cream, it is best to repair the cake, so that the plastering will be easier; 5, do this cake is careful, Qifeng cake is also very easy Defoaming, so be sure to prepare the materials and tools in advance before you do it, so that you won't mess up when you do it.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cai Hong Nai You Biao Hua Sheng Ri Dan Gao