"Pink and black spring" dessert table -- make a beautiful home baking dessert table(fen dai chun se tian pin tai zuo yi ge piao liang de jia ting hong bei tian pin tai )

"Pink and black spring" dessert table -- make a beautiful home baking dessert table

Introduction:

"The pace of spring is getting closer and closer, and the sun is getting warmer and warmer every day. Holiday is coming, lazy afternoon, always want to have a sweet space of their own and family. I used to like all kinds of desserts very long ago. I always feel that the desserts full of cakes, puddings and macarons are so tempting. Taking advantage of the holiday, I tried to make a family dessert table, mainly including garland cream cake, pink and blue sugar cupcake, dream macaroni, cream cheese pudding, etc. on a warm afternoon, I played a soft music and enjoyed a sweet time with my husband and daughter. I named this dessert table "pink and black spring". Its lovely color and sweet taste are like the expectation of spring. Let's share this wonderful time with the chef! I will explain in detail the ingredients and specific methods of each dessert in the step diagram. "

Production steps:

Step 1: there are several kinds of family dessert table: cream cake, sugar cupcake, macarone, cheese pudding. All the four desserts are related to baking, so they take part in the baking competition. At ordinary times, it can also be used as a dessert table for families. The steps are a little long. First of all, let's talk about cream cake.

Step 2: Cream wreath cake. Materials required: eight inch Qifeng cake (5 eggs, 90g low flour, 50g corn oil, 50g milk, 20g sugar, middle and lower layers of oven, upper and lower tubes, 160 ℃ for 50 minutes), appropriate amount of cream (250g butter, 3 egg white, 3 egg white, 20g sugar, 40g sugar, 30g water).

Step 3: preheat the oven 150 degrees. Add 20 grams of sugar to the egg yolk and beat with a hand beater. Then add 50 grams of corn oil and 50 grams of milk, stir well. Sift in 90 grams of low gluten flour, quickly beat it evenly with a hand beater, and then paddle it left and right several times to avoid stirring in one direction.

Step 4: beat the egg white with electric beater until the fish eye is bubbly. Add 50 grams of sugar in three times and beat until the small angle with upright and sharp point is lifted.

Step 5: add 1 / 3 protein into egg yolk paste, cut and mix evenly with scraper. Pour in the egg white paste, quickly cut and mix evenly to form a cake paste, and put it into an eight inch mold.

Step 6: put into the preheated oven, middle and lower layer. 140 degrees for 25 minutes, 160 degrees for 25 minutes.

Step 7: turn the cake upside down, cool it thoroughly and demould it.

Step 8: cut into three pieces. (it is recommended to use cake slicer to cut evenly)

Step 9: soften the butter at room temperature and cut into small pieces. Stir with a hand beater until smooth and white.

Step 10: 40 grams of sugar and 30 grams of water, low heat until the sugar melts, and then boil to 121 degrees (if there is no thermometer, you can observe that the sugar changes from white to golden yellow, and the surface is covered with small bubbles).

Step 11: when boiling the sugar water, beat the protein with 20 grams of sugar until 80%. Then pour the boiled sugar water into the egg white, and continue to beat until there is a sharp corner.

Step 12: mix softened butter and whipped egg white three times. At the beginning, there will be water oil separation. Just stir for a while. The cream can be refrigerated for 3-5 days.

Step 13: take appropriate amount of cream, add a little pigment cream. Make it your favorite color.

Step 14: mount the flower mounting belt and mount all kinds of flowers you like. Put it into the cold room for refrigeration.

Step 15: beat 400g cream with 30g sugar.

Step 16: take a piece of cake, spread with cream, sprinkle with fruit.

Step 17: cover a piece of cake with cream and fruit.

Step 18: cover the last piece with light cream.

Step 19: take out the frozen cream frosts.

Step 20: garland the top edge of the cake.

Step 21: next, introduce the making of sugar cupcake. Ingredients: A: 3 eggs, 80g sugar powder and 90g low gluten flour. B: 5 g water, 36 g milk and 23 g butter. C: Turn over the right amount of sugar cream, dry pace right amount, color cream right amount.

Step 22: weigh all the raw materials, mix the raw materials B, heat them with water and place them at room temperature.

Step 23: separate the protein and yolk, add the sugar powder into the egg beater three times, and beat until hard foaming.

Step 24: put the yolk into the egg white, stir it with electric beater for 1 minute, and then stir it with manual beater for another 40 seconds.

Step 25: sift in low gluten flour and mix well.

Step 26: pour in raw material B and mix well. The egg paste is smooth, even and delicate.

Step 27: pour into the mold with the paper cup. Put in the hotter oven, heat up and down at 160 ℃ for 30 minutes.

Step 28: add the color you like to turn the icing cream, add sugar powder and roll it into a large round piece. Press out a small round piece of suitable size with a cup and cover it on the surface of the cake.

Step 29: take appropriate amount of dry pace, adjust the color, and make favorite flowers, bows and roses. (there is a video of turning sugar on the Internet)

Step 30: stick these little things on the sugar skin with edible glue (turn sugar paste and warm water).

Step 31: do it all.

Step 32: next, introduce the makaron production. Materials: A: 100g sugar powder, 100g almond powder, 37.5g protein, 25g water, 100g granulated sugar, 37.5g protein. Appropriate amount of blue cream.

Step 33: stir the almond powder and sugar powder in a blender for a few seconds, pour them out and mix well.

Step 34: add the protein without stirring.

Step 35: whisk another portion of protein until dry and foamy.

Step 36: mix the water and sugar in material B and heat to 118 ℃.

Step 37: pour in the egg white along the edge of the basin and beat until stiff (very shiny and sticky).

Step 38: add appropriate amount of color paste and evenly disperse. To be used.

Step 39: mix almond powder, sugar powder and egg white (TPT paste) with scraper until the paste is moist.

Step 40: add the protein cream into TPT paste in three times, press and mix respectively, and turn over.

Step 41: mix until the batter is continuously falling.

Step 42: preheat the oven to 140 ℃ - 160 ℃. Pour the macaroni batter into the squeeze bag and squeeze out the small round batter (my special baking mat for macaroni). Let it dry properly for a few minutes.

Step 43: put the baking tray in the middle and lower layer of the oven, with an empty baking tray underneath, and start baking for 12-16 minutes according to the size of macarone and the firepower of the oven. After the skirt appears, move the baking tray to the upper layer to avoid coloring. After baking, take out the baking tray, pull out the baking mat, and wait for it to cool completely, then remove the macaroni.

Step 44: add 50 grams of white chocolate and 50 grams of light cream, melt in hot water, cool in the air and then add the filling.

Step 45: a good pony can be refrigerated in the refrigerator to make it taste better.

Step 46: next, introduce the production of cheese pudding. 40g cream cheese, 100g light cream, 140g milk, one egg (50g peeled), 30g sugar, 2.5G lemon juice.

Step 47: turn the cream cheese in the microwave for 20 seconds, add sugar and stir to form mayonnaise. 2.3.45.6.

Step 48: add lemon juice, stir well, add light cream, stir well.

Step 49: add milk and stir well.

Step 50: add the egg and stir well.

Step 51: after mixing all the materials evenly, sift them to make them more lubricated.

Step 52: pour into the pudding cup. Put in the middle and lower layer of preheated oven, 150 degrees, water bath method (pour hot water into the baking pan), 35-40 minutes.

Step 53: cool the baked pudding and refrigerate it overnight.

Step 54: the production of family dessert table is completed, please taste and give your valuable opinions!

Materials required:

Eight inch Chifeng cake: 1

Sponge Cupcake: 6

Cheese pudding: 4 cups

Macarone: moderate

Cream: moderate

Sugar cream: appropriate amount

Ganpace: moderate

Cream: 400g

Sugar: right amount

White chocolate: moderate

Note: the above four varieties are suggested to be made in the following order: first, cheese pudding should be refrigerated overnight; second, macarone, it's better to make stuffing first, because it takes time to cool and solidify, and then refrigerate overnight; third, Cupcake and eight inch Chifeng cake; fourth, cream cream and flower mounting; fifth, sugar pattern and sugar skin covering The sixth is to mount the cream.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Fen Dai Chun Se Tian Pin Tai Zuo Yi Ge Piao Liang De Jia Ting Hong Bei Tian Pin Tai