Bubble bath cake(pao pao yu dan gao )

Bubble bath cake

Introduction:

"The plan and wish of 2015 is to learn how to mount flowers. Since there is a plan, it must be given action. This cake is for hands-on training, so I made a 17cm hollow Qifeng cake. After the cake was baked, I practiced hands directly, so I didn't expect it ~ ~ I saw this bubble bath cake before, and I thought it was very lovely. My niece's birthday was in February, just in time for the Spring Festival, my niece I especially like Barbie dolls. I have several of them in my family. Every time I go to her family for a holiday, she always takes out her baby dolls and makes beautiful dresses and skirts for her dolls. It can be imagined how much she likes dolls. Therefore, for her birthday this Spring Festival, she decided to send her a cute bubble bath cake. Since she decided to do it, she had to practice first, or else she would not Then I'll be embarrassed. Hee hee... "

Production steps:

Step 1: separate egg yolk and protein;

Step 2: add corn oil into egg yolk and stir well;

Step 3: add milk and stir well;

Step 4: sift in the low gluten flour and stir evenly until smooth without particles;

Step 5: add coconut, stir well, set aside;

Step 6: add a little salt and lemon juice to the protein;

Step 7: add the corn starch sugar mixed in advance three times, and beat it to the wet and dry state at low speed;

Step 8: add 1 / 3 protein into the egg yolk paste and mix evenly;

Step 9: pour back the remaining protein and mix evenly;

Step 10: pour the batter into the mold, shake out bubbles, preheat 160 ℃ in the oven, put it into the mold, adjust the temperature to 140 ℃ and bake for 45 minutes;

Step 11: cool down after being out of the oven.

Step 12: after disinfection and cleaning, wrap the doll with fresh-keeping film for standby;

Step 13: spread whipped cream on the hollow Chifeng cake;

Step 14: take part of the cream to light blue, and put it into the flower mounting bag of No. 8 Flower mounting mouth, and put white cream into No. 12 flower mounting mouth;

Step 15: use the No. 8 Flower mounting mouth to extrude a long strip of water around the cake, and put the doll on the cake to set the shape;

Step 16: use No. 12 mounting nozzle to squeeze large bubbles in the middle. When you squeeze, you can squeeze them at will, and squeeze a little messy bubbles on the blue water flow.

Materials required:

Eggs: 3

Corn oil: 30g

Milk: 50g

Low gluten flour: 63g

Coconut: 7g

Corn starch: 5g

Salt: a little

Fine granulated sugar: 30g

Lemon juice: a few drops

Confused Doll: 1

Mount flower mouth No.8: 1

Mount flower mouth 12: 1

Light cream: moderate

Note: 1. I use Wilton's flower mounting mouth.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pao Pao Yu Dan Gao