Marsipankake (sugar cake)(chao duo tu fen xiang fan tang dan gao )

Marsipankake (sugar cake)

Introduction:

"The most common cake we have here is marsipankake, which literally means marzipan cake, but I think it's like turning sugar cake. I remember when our school celebrated its 200th anniversary, there were three or four huge cakes on the school square. Ha ha, I miss that time when I went to rub the cake with my friends. On my birthday two days ago, I made one for myself, which was very delicious, so I sent out the recipe. It's especially suitable for girls like me who have no flower mounting platform, no flower mounting technology and no sugar turning tools. The first time I did this, there are still many unsatisfied places. I have been struggling for a long time. For my birthday's sake, I still sent it to you. I'll laugh at you

Production steps:

Step 1: add sugar to egg yolk and stir well

Step 2: add vegetable oil

Step 3: add vegetable oil and stir well

Step 4: sift in the low powder weighed in advance and mix evenly

Step 5: ready to mix with the whipped protein

Step 6: when the protein is bubbling, add one third of the sugar

Step 7: add 1 / 3 sugar to the vesicles

Step 8: beat until fine and add the remaining sugar

Step 9: beat to hard foam, and lift the upright tip

Step 10: take one third of the protein and mix with the egg yolk paste

Step 11: mix well and pour back into the bowl of protein. Mix well with the remaining protein

Step 12: pour into the mold and shake out big bubbles. Bake at 175 ℃ for about 35 minutes.

Step 13: after baking, turn upside down to cool and demould

Step 14: whisk the cream and add sugar three times. Because I just took it out of the refrigerator and started to kill it, so I didn't have to kill it with ice water.

Step 15: add sugar for the second time

Step 16: beat until the lines don't disappear. The beater can lift the tip.

Step 17: prepare other materials

Step 18: cut Qifeng cake into two pieces. I feel that I can cut it into the same thickness by turning the circle. Of course, I can also insert some toothpicks around in advance to help

Step 19: cut the strawberries into small pieces

Step 20: there is no flower mounting platform, just put it on the plate. Spread light cream on a piece of cake germ, and then place strawberries on it

Step 21: cover another cake with cream on the top. You don't need to touch it flat, just do it casually, because it won't affect the appearance of the final product. But don't spread too much around the cake, especially at the bottom, otherwise it will overflow after covering with sugar.

Step 22: I'm lazy and buy ready-made sugar skins

Step 23: roll it into 1 mm thick sheet

Step 24: cover the cake with sugar skin carefully, shape it by hand, and then cut off the extra part with a knife

Step 25: add some pink pigment and knead well

Step 26: roll out long strips to decorate the cake

Step 27: make a bow to cover the seam

Step 28: knead the rest of the material into a ball again, roll it flat, and press out three small flowers with a small flower shaped mold, which should be available to all baking friends

Step 29: cut into five pieces with a knife

Step 30: thin the edge of each flap on the sponge. I didn't use the sugar tool. I used the red wine cork... Round things will do

Step 31: take a petal and wrap it on the toothpick

Step 32: wrap them in a crisscross way

Step 33: complete a flower with five pieces

Step 34: take another piece of marsipan, add green pigment, knead well, make small calyx and stick it around the rose

Step 35: put the rose on the cake

Step 36: finally, simply decorate it with protein cream. See my gingerbread house for the practice of protein icing http://home.meishichina.com/recipe-157135.html You can also write directly in chocolate sauce.

Materials required:

Eggs: 3

Low powder: 50g

Vegetable oil: 24g

Milk: 24g

Sugar (protein): 30g

Sugar (egg yolk): 15g

Sugar (light cream): 25g

Light cream: 1.5dl

Lemon juice: 5 to 6 drops

Strawberry: 5

Marsipan: 1 roll

Edible pigment: appropriate amount

Note: who said that turning sugar cake is to open the sugar skin before eating... But this sugar crust is really sweet. My family just decorates it. When I eat it, I turn it over and put it aside. The sugar in the cake, I slightly reduced the amount, will not be particularly sweet, with sour strawberries, sweet and sour moderate. My husband said that the one I made is the same as the one sold by Baker Hansen

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Duo Tu Fen Xiang Fan Tang Dan Gao