Super cute cat paw cake(chao meng mao zhao xiao dan gao )

Super cute cat paw cake

Introduction:

"Cute little cake. The baby will love it. The mold is three can non stick cat claw mold (sn61275), the size is about 5cm in diameter. The cake paste uses Qi Feng's formula, and the amount of 8 inches is halved. It can make about 16 small cakes. In order to make a beautiful small claw, the cake is specially made into two colors. One is yellow cake paste, the other is brown cake paste mixed with a teaspoon of cocoa powder. New mold exploration, before and after a total of 3 heats, each of the baking conditions are not the same, so out of several colors as shown in the figure. The method given in the recipe can bake out the color of the top two pairs of small claws in the picture. "

Production steps:

Step 1: separate the egg white into an oil-free and water free container, add soft white sugar (15g) in three times, beat until hard foaming, that is, raise the beating head to see the small sharp corners. Keep it in the fridge.

Step 2: separate the egg yolk into another container, add soft white sugar (10g), yellow peach canned water and salad oil, and beat with electric beater until well mixed.

Step 3: sift in low gluten flour.

Step 4: stir evenly with scraper to form yolk paste.

Step 5: add 1 / 3 of the egg white to the yolk paste, cut and mix well.

Step 6: add the cake paste to the remaining egg white.

Step 7: cut and mix evenly to make cake paste.

Step 8: divide the cake paste into two equal portions. One part is yellow cake paste, the other part is sifted in a large spoon of cocoa powder, and then mixed evenly into brown cake paste. Put two kinds of cake pastes into small flower mounting bags respectively.

Step 9: make a small cake with brown claws and yellow claws. First, add the brown cake paste into the nest of the claw pad, and bake in the oven preheated at 150 ℃ for 1 minute.

Step 10: add the yellow cake paste until the mold is 9 minutes full. Put into the oven, 150 degrees, middle layer, bake until the cake begins to color (about 10 minutes), insert a baking tray at the bottom, continue to bake for 10 minutes.

Step 11: make a small cake with yellow claw pad and brown claw. First, add the yellow cake paste into the nest of the claw pad, and bake in the oven preheated at 150 ℃ for 1 minute.

Step 12: add the brown cake paste until the mold is 9 minutes full. Put into the oven, 150 degrees, middle layer, bake until the cake begins to color (about 10 minutes), insert a baking tray at the bottom, continue to bake for 10 minutes.

Step 13: after coming out of the oven, turn it upside down on the baking net to cool and demould.

Materials required:

Egg yolk: 2

Soft white sugar (add egg yolk): 10g

Yellow peach canned water: 40g

Salad oil: 25g

Low gluten flour: 45g

Cocoa powder: 1 tablespoon

Egg white: 2

Soft white sugar (add egg white): 15g

Note: 1. The size and type of eggs are different, so the state of yolk paste may be different every time. The state of the mixed yolk paste (Note: it's yolk paste, not cake paste) is that the yolk paste is very delicate and glossy, without particles. Lift the scraper inserted in the egg yolk paste, and the egg yolk paste can drip from the scraper. If you feel the yolk paste is dry, you can add some liquid, such as canned water, fresh milk, or even water. The cake baked in this way tastes light and soft. 2. The time and temperature of the formula are groped out by everyone according to the characteristics of their own oven, which should not be copied mechanically. This method is my oven to explore out, may not be completely suitable for your home oven. For example, the purpose of inserting a baking tray in the baking process here is to solve the problem of excessive coloring on the bottom of the cake. If your oven doesn't have this problem, of course, you don't have to add to the cake. It is suggested that you take this experience article as a reference, and find out the method suitable for your own oven on the basis of reference.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Meng Mao Zhao Xiao Dan Gao