Barbie birthday cake(ba bi wa wa sheng ri dan gao )

Barbie birthday cake

Introduction:

Production steps:

Step 1: preparation: egg yolk paste material: egg yolk, sugar 13g, vegetable oil, water, low powder, baking powder; protein cream material: egg white, sugar 27g, white vinegar (or lemon juice); cream material: light cream, sugar. Because the Barbie I bought was too big, I needed two 6-inch Chifeng cakes to keep the height of the doll's skirt.

Step 2: making yolk paste: separate the yolk, add 13g of fine granulated sugar in turn (after the sugar is melted, proceed to the next step), oil (add in three times, each time until the oil and yolk liquid are fully mixed), water, sifted low powder and baking powder, stir with a manual beater, and then add another one after each time.

Step 3: make a good yolk paste.

Step 4: make protein cream: separate the protein, put it into a waterless and oil-free basin, add a few drops of white vinegar (lemon juice can also be added) into the protein, slowly beat the egg white first, then start to beat at a medium speed, when there is a slightly fine bubble, add 1 / 3 of the total sugar for the first time to achieve a slight texture, add 1 / 3 of the fine sugar for the second time, and add the third sugar after there is a significant texture, Until the egg beater is gently pulled up, a small upright sharp corner appears.

Step 5: make a good protein cream.

Step 6: add 1 / 3 of the protein cream into the egg yolk paste and stir. Do not stir in circles. If you stir in circles, the protein cream will be defoaming. Turn, mix, cut and mix.

Step 7: pour the egg yolk paste into the remaining protein cream. As above, mix well. If you are proficient, you are not afraid that the protein cream will defoaming.

Step 8: preheat the oven at 150 ℃ for 5 minutes, pour the mixed cake paste into the mold, shake the big bubbles out of the cake on the chopping board for a few times, and put it in the oven at 150 ℃ for 30 minutes. Qi Feng, who just took out the oven, immediately put it on the chopping board, and then put it on the air rack to cool.

Step 9: prepare fruit and whipped cream while the cake is cooling. Cut mango pulp into small cubes; soak strawberries and blueberries in salt water and wash them. Dice strawberries and dry them in the air or with paper towel. (fruit can be prepared during baking)

Step 10: add 8% of the sugar into the cream and stir it together (I think 10% of the sugar is too sweet). First, stir it at a high speed. When there are lines, you can change it to a low speed. You can also stir it until you lift the egg beater and have a small vertical sharp corner. (don't worry about whipping cream. It's watery at the beginning, and it will get thicker and thicker when whipped slowly.)

Step 11: demould for at least 3 hours in winter to ensure the cake forming.

Step 12: slice the cake and cut it into skirt style

Step 13: the cake starts at the bottom.

Step 14: a layer of cream and a layer of fruit. The amount of cream is determined by your taste. If you like to eat sweet, you can spread more.

Step 15: apply another layer of cream on the fruit, or apply cream on the next layer of cake slice, and then button it upside down on the fruit (because the fruit is easy to move and stick away by the cream if you apply the cream directly on the fruit)

Step 16: after adding fruit cream to the cake layer by layer, insert Barbie dolls to mount flowers. Be careful to make Barbie's hand up for mounting flowers. I use small flower mouths to squeeze them into spiral skirts one by one.

Materials required:

Low gluten flour: 40g * 2

Fine granulated sugar: 40g * 2

Vegetable oil: 30g * 2

Eggs: 2 * 2

White vinegar: a few drops * 2

Baking powder: 0.6 g * 2

Water: 30g * 2

Cream: 300g

Red food pigment: a few drops

Mango: 3

Strawberry: 5

Note: 1, there is no special attention to the operation of egg yolk paste, as long as it is mixed evenly, the successful egg yolk paste can flow down smoothly when lifting the beater. 2. When making protein cream, the speed gear of egg beater should be low, medium and low. 3. In order to avoid the defoaming of protein cream, the yolk paste should be made first. 4. The speed of whipping cream should be medium and low.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Ba Bi Wa Wa Sheng Ri Dan Gao