Rainbow naked cake(cai hong luo dan gao )

Rainbow naked cake

Introduction:

"Naked cake, which has been popular on the Internet for a long time, has finally found a chance to try it. These children in the community who go to kindergarten together are very good friends. Since they grew up together, their mothers have become good friends. They pick up and see off their children together every day. After a while, they will always get together in which house. A few days ago, they held a welcome party at a children's home. In order to adapt to the atmosphere, I made a rainbow naked cake Cake, almost all made of fruit. The lower layers are 8-inch, and the upper layers are 6-inch. Because there is no 7-inch mold, the middle layer is 8-inch. Each layer is baked separately. "

Production steps:

Step 1: separate the egg yolks.

Step 2: add 30 grams of sugar into the yolk and stir well.

Step 3: add corn oil in several times, and beat thoroughly until absorbed each time.

Step 4: add milk in several times, and stir thoroughly until absorbed.

Step 5: sift in the low powder.

Step 6: stir with a scraper until smooth.

Step 7: add a few drops of lemon juice to the protein.

Step 8: beat with an electric beater until thick, add 1 / 3 sugar.

Step 9: beat until the blister disappears, and add 1 / 3 sugar when it is delicate.

Step 10: add the last 1 / 3 sugar when stirring until the lines are formed.

Step 11: continue to beat until the hard foam, lift the egg beater, straight triangle.

Step 12: Take 1 / 3 of the protein into the yolk paste.

Step 13: mix well by turning up and down or cutting with a scraper.

Step 14: pour in the protein and mix it up and down.

Step 15: stir to smooth cake paste.

Step 16: take a large spoon of cake paste, put it into a container, mix the pigment properly and mix well.

Step 17: pour into the cake mold and shake out the bubbles.

Step 18: preheat the oven at 160 ℃ for about 12 minutes.

Step 19: adjust another color when baking, and put it in when you take it out.

Step 20: until you've finished mixing your own color cake paste.

Step 21: wash and drain all kinds of fruits.

Step 22: after the cake is cooled, repair the layer and reserve it.

Step 23: cream and powdered sugar.

Step 24: first spread a layer of cake, squeeze light cream, spread fruit in the middle, and then spread light cream.

Step 25: cover the cake with another layer.

Step 26: until the last layer is laid, decorate it with fruit.

Step 27: decorate the bottom with fruit.

Step 28: garnish with powdered sugar.

Materials required:

Low powder: 140g

Milk: 90g

Fine granulated sugar: 90g

Eggs: 6

Corn oil: 90g

Light cream: 500ml

Powdered sugar: 30g

Imported food pigment: appropriate amount

Lemon juice: a few drops

Strawberry: moderate

Mango: right amount

Blueberry: moderate

Pitaya: moderate

Tizi: right amount

Cherizi: right amount

Note: separate baking, the best amount of each layer to one.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Cai Hong Luo Dan Gao