Rose Basket cake(mei gui guo lan dan gao )

Rose Basket cake

Introduction:

Production steps:

Step 1: separate the egg yolk from the protein, and make sure that the basin containing the protein is free of water and oil.

Step 2: break up the yolks.

Step 3: mix egg yolk with 20 grams of sugar.

Step 4: add milk to egg yolk and mix well.

Step 5: mix the egg yolk with corn oil.

Step 6: sift 90 grams of low flour into the egg yolk and mix well.

The seventh step: whites the egg whites to the coarse bubbles, add 20 grams of sugar, continue to fight until the fine foam, add 20 grams of sugar, then add 20 grams of sugar to the wet foaming, and finally beat to dry foaming. Preheat the oven 150 degrees.

Step 8: add 1 / 3 protein cream to the egg yolk paste.

Step 9: mix the protein and batter up and down with a scraper.

Step 10: pour the batter into the remaining protein and mix well.

Step 11: pour the batter into the cake mold, remove the bubbles, and bake in the preheated oven at 150 ℃ for 55 minutes

Step 12: pour the batter into the cake mold, remove the bubbles, and bake in the preheated oven at 150 ℃ for 55 minutes

Step 13: put the baked cake upside down on the baking net to cool.

Step 14: mix the grape juice and honey well.

Step 15: melt the butter.

Step 16: sift 100g low flour into butter.

Step 17: sift 100g of low flour into butter.

Step 18: add the right amount of milk and knead into a smooth dough.

Step 19: cut the apple in half and remove the top and bottom.

Step 20: slice the apple evenly.

Step 21: Boil the water in the pot, put in the apple slices, boil again, continue to cook for about one minute, cover and set aside.

Step 22: Boil the water in the pot, put in the apple slices, boil again, continue to cook for about one minute, cover and set aside.

Step 23: roll half of the dough into thin pieces and cut it into a 20 cm square.

Step 24: cut the dough into 8 mm strips, take 8 or 9 apple slices and place them on top. (the straight edge of the apple slice is aligned with the patch)

Step 25: roll the apple blossom from one end to the other and put it into the mold.

Step 26: put the apple blossom into the oven, bake at 200 ℃ for 15 minutes, take out and brush with honey grape juice, and continue to bake for 5 minutes.

Step 27: take the other half of the dough and rub it into strips, weave it into a flower basket handle, (note the appropriate width) and bake it in the oven 180 degrees for 15 minutes.

Step 28: after demoulding the cake, put the bottom up on the mounting platform.

Step 29: cut the cake into flower basket shape with a knife.

Step 30: slice the cake in two with a knife.

Step 31: Cream with 50g sugar until thick.

Step 32: add the right amount of cocoa powder and beat into cocoa butter

Step 33: cream the middle of the two layers of cake.

Step 34: cream the cake around.

Step 35: turn the cake over into a flower basket with wide top and narrow bottom, and spread cream on the surface.

Step 36: draw the pattern of the basket around the cake with the flower basket mouth.

Step 37: sift the cocoa powder at the mouth of the basket and put the rest of the cream on the center of the cake surface to raise the fruit.

Step 38: put the apple rose on the outer ring, decorate the fruit in the middle, and insert the roasted handle

Materials required:

Eggs: 5

Low powder: 90g

Milk: 40g

Corn oil: 40g

Sugar: 130 g

Light cream: 500ml

Cocoa powder: moderate

Apple: 3

Butter: 40g

Honey: a spoonful

Grape juice: right amount

Strawberry: moderate

Blueberry: moderate

Yellow cherry: moderate amount

Note: the main ingredients list is the material of cake, and the ingredients list is the material of flower and basket

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mei Gui Guo Lan Dan Gao