birthday cake(sheng ri dan gao )

birthday cake

Introduction:

"This is the fourth birthday cake that the chef made for his family a few months ago. It records the whole process with powerful pictures and texts, from egg white to cake baking, to cream and cake mounting. It's so detailed that I've been sorting it out for several days."

Production steps:

Step 1: beat the yolk and egg white in a water-free and oil-free basin, either with an egg separator or by hand

Step 2: mix the egg yolks, add salad oil and milk, and let the three fully blend

Step 3: sift in about one third of low gluten flour and all baking powder

Step 4: mix thoroughly with a rubber spatula, and then mix in all flour twice

Step 5: drop a few drops of white vinegar into the egg white, first put in one third of the total amount of white sugar, and beat until the initial foaming

Step 6: add the remaining half of the sugar and continue to beat until the egg white has a creamy texture

Step 7: add the remaining half of the sugar and continue to beat

Step 8: finally put in the remaining sugar, beat until hard foaming, that is, stir with the egg beater, you can feel the resistance obviously, stir up a little egg white, the sharp corner is upright

Step 9: take a small part of about one third of the egg white into the batter and stir well

Step 10: then pour all the mixed egg paste into the egg white bowl

Step 11: mix the mixture well

Step 12: spread edible oil around the cake mold, pour in egg paste, or pad oil paper, easy to demould

Step 13: preheat oven in advance for 3, 5 minutes, 160 degrees up and down, turn on hot air, bake about 40 minutes

Step 14: I made this cake twice. The first time I baked it with a 6-inch cake mold, I was a little worried. After half an hour, I turned off the fire and didn't get it thoroughly cooked. So I used this disposable tin foil mold (close to 8 inches) to make another one, and the tin foil mold didn't need to be oiled

Step 15: flip and demould after baking

Step 16: prepare fruit: slice kiwi fruit, kumquat and cherry fruit, and dice pitaya

Step 17: divide the cake into two parts

Step 18: put cake paper on the high foot tray and put it on the turntable

Step 19: put ice water in the basin, that is, add a few pieces of ice to the cold water

Step 20: place the cream bowl in an ice water bowl

Step 21: add the right amount of sugar and beat with an egg beater

Step 22: blow until inflated.

Step 23: put a piece of cake on the high footed plate and spread a layer of cream

Step 24: Sprinkle diced pitaya

Step 25: cover another piece

Step 26: scoop out another large scoop of cream and place it on the top of the cake. While turning the turntable, trim it into a yurt shape with a cream knife

Step 27: continue to rotate and press the "yurt" with the cream knife until the whole cake embryo is evenly covered

Step 28: cut a small opening in the flower mounting bag and put it into the flower mounting mouth

Step 29: then put the bag on the cup and fill in the cream

Step 30: take off and fill the mouth with cream

Step 31: squeeze a circle of butterflowers on the top of the cake with a flower mounting bag

Step 32: add another layer of kiwi slices and garnish with kumquat

Step 33: place the cherry in a circle and squeeze the cream in the middle

Step 34: finish with a circle of cream at the bottom and around the cake

Step 35: birthday cake is OK!

Step 36: because I'm eating at home, I put the foot plate (with cover) directly, IKEA's;

Step 37: if the birthday cake is to be taken away, prepare a box. When making, put the paper holder (with cake paper) on the turntable

Materials required:

Low gluten powder: 100g

Eggs: 5

Milk: 60g

Salad oil: 40g

Sugar: 50g

Cream: About 400g

Baking powder: 1g

White vinegar: a little

Kiwifruit: 1

Kumquat: Several

Virgin fruit: Several

Pitaya: less than half

Note: 1, homemade birthday cake cream of course to be natural, that is, animal, and to choose a good shaping effect, the president, tower, blue windmill and other brands can also be, other such as Ou Debao is not suitable for mounting flowers; 2, when passing butter room temperature should not be too high, otherwise affect the shape. The kitchen without heating is very suitable in winter, and it's better to have air conditioning in summer. 3. The amount of this material is between 6-inch and 8-inch cake molds, which can be used; 4. Strawberry is more brilliant for fruit. This cake is still made in winter. Strawberry is not easy to buy and expensive. 5. Basic tools for making birthday cake: egg beater, cream knife, flower mounting mouth and flower mounting bag. It's OK to have no turntable.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Sheng Ri Dan Gao