Decorative Cake(biao hua dan gao )

Decorative Cake

Introduction:

"Fluffy and soft cake like clouds, lemon cream and light cream, dual satisfaction of vision and taste."

Production steps:

Step 1: separate the egg white and yolk; add lemon juice to the egg white; use the electric beater to stir until the beater has an upright and firm tip

Step 2: add sugar to egg yolk until white, add milk and oil and continue to stir evenly; sift in low gluten flour and stir evenly in the way of cutting and mixing to form egg yolk paste without particles

Step 3: take one third of the protein into the egg yolk paste, fully stir; then add the remaining chicken protein, gently scrape from the bottom of the container and mix well

Step 4: pour the batter into the mold and shake out the big bubbles in the batter

Step 5: preheat the oven, 165 degrees, heat up and down, the penultimate layer, bake for 40 minutes

Step 6: take the cake out of the oven immediately after baking, turn it upside down to cool, and take it out after the cake is completely cool

Step 7: Cream with sugar and ice water until clear lines appear

Step 8: divide the cake into 3 pieces, spread the cream, and then spread the peaches evenly

Step 9: the second layer is the same method, and the last layer is covered

Step 10: spread light cream on the surface of the cake with fruit layer, and smooth the surface with a spatula

Step 11: place the cream frosts, and then squeeze the words with melted chocolate

Materials required:

Low gluten flour: 55g

Sugar: 44g

Olive oil: 24g

Canned peaches: 300g

Cream: 200g

Eggs: 3

Milk: 24g

Lemon juice: a few drops

Lemon Cream: 100g

Note: cream must be passed through ice water, the effect will be better

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Biao Hua Dan Gao