Colorful basket cake(wu cai hua lan dan gao )

Colorful basket cake

Introduction:

"Yesterday was ah Xiu's birthday. I got up early in the morning and made this super complex picture of flower mounted cake. First of all, I wish her a happy birthday, eternal youth, happiness and health! This year, my family's birthday cakes are all presented by myself. Although they are not as exquisite as those made by professional cake shops, they are full of deep love and blessings. In recent months, I have tried several times to mount cakes with flowers. I have more and more respect for the mounting masters in the cake shop. Because of my active nature and impatience, every time I mount a cake, I'm always a tiger in the head and a snake in the tail. At first, I'm still very serious. Later, as the butter melts slowly in the mounting belt, I'm also less and less patient. I'm in a relaxed mood and have to finish my work hastily, So it's right to say that cake making is done by slow people. I used to think that making flower baskets should be a relatively simple way of mounting flowers, but for a novice, it's undoubtedly a little difficult. First of all, the longitude and latitude of the mounting blue must be straight, and it must stick to the lower layer, and the thickness should be consistent. So just as many things seem easy to do, it's difficult to do. Mounting cake is undoubtedly a Kung Fu job. How many roses on the surface are made of huerton pigment. The color is fresh and bright enough. The picture is worthy of huerton. I haven't mounted flowers for a long time. It's really a few miserable flowers. I feel more satisfied with the knitting pattern on the cake surface. It seems to be more or less professional. The most dissatisfied thing is that the rope on the surface doesn't look three-dimensional. I have to practice more in this aspect. Here is a picture of the finished cake. The ingredients of the cake are 50-55 grams of eggs, 12 milk, 100 grams of sugar, 100 grams of corn oil, 80 grams of low gluten powder, 160 grams of mold is huiertong * 2105-157 * heart-shaped sandwich mold. The big weave pattern of huiertong is 2B, the small weave pattern is 47, the rope is 18, the rose is 125, and the leaf is 68. The method of cake embryo is to separate the egg yolk and egg white, and clean the egg white Can stick to oil and water stick to oil and water egg white can not be sent picture 1 egg yolk stir evenly 1 add sugar 60 g stir evenly 2 add corn oil 80 g stir evenly 3 add milk 100 g stir evenly 4 add low gluten hair powder 160 G stir evenly attention; the best base powder screening so as to become a batter, the following is my good batter. Picture 2 put egg white in the plate 2 g salt a few drops of vinegar Beat with the egg beater. I beat the remaining white sugar in three steps. Add the sugar in three steps until the big bubbles appear. The first time, add 1 / 3 of the white sugar. Beat for two minutes. The second time, add 1 / 3 of the white sugar. Beat for three minutes. The third time, add 1 / 3 of the white sugar. Beat for two minutes. Then, beat the egg white with the highest grade for about 7 to 8 minutes. Pick up the plate and turn it upside down. The egg will not slip off The following is my beaten egg white picture 3, and then use 1 / 3 of the beaten egg white to stir the batter, which can't be circled. Stir the batter from top to bottom, and then cut and mix evenly. Next, add 1 / 3 of the egg white to mix evenly. Picture 4, and then add the remaining egg white to the batter just mixed, which also needs to be cut and mix evenly from top to bottom. Next, pour the batter picture 5 into the cake mold and shake it hard Shake out the big bubbles and then put them into the oven. Preheat the bottom layer in advance, bake at 210 ℃ for 40 minutes, then bake at 190 ℃ for 20 minutes. After baking, take out the inverted button cake and lift it up when it is completely cold. In this way, it will not retract. After cooling, cut it flat. Spread the picture of yellow peach pulp on the middle of the two cakes, cover the picture and smooth the cake with cream. Golden diamond light cream 1 liter to send color for mounting pictures

Production steps:

Materials required:

Low gluten powder: 160g

Eggs: 12 (50-55g each)

Corn oil: 80g

White granulated sugar: 100g

Milk: 100g

Golden diamond cream: 1 liter

Yellow peach pulp: appropriate amount

Pigment: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wu Cai Hua Lan Dan Gao