[Mango Cream Cake] - a detailed introduction to birthday cake(mang guo nai you dan gao sheng ri dan gao xiang xi gong lue )

[Mango Cream Cake] - a detailed introduction to birthday cake

Introduction:

"Yesterday, a good friend ordered a fruit cream cake with me for her baby's birthday. When her daughter heard about it, she grinned and said to me," Mom, make one more. I want to eat it, too. ". I have no way to refuse the demands of my family. Let alone do it today, I would like to do it specially. Yesterday afternoon baked cake embryo, ready to eat lunch today to mount flowers, the result because of a cold, feel very tired, so to take a nap, the result of this sleep to more than three o'clock. First, refrigerate your friend's in the refrigerator, and then make your own. Originally, this is a very beautiful cake. The more I look at the real object, the more I like it. But because of the cloudy weather, when I finished it at five o'clock, it was almost dark, and I couldn't control the camera without natural light, so I was not satisfied with the pictures of the finished product. This cake still uses our favorite light cream. The cake embryo is divided into three layers, and each layer adds a lot of fruit. I always feel that sweet fruit, delicate cream and soft cake are a perfect combination. "

Production steps:

Step 1: weigh all the ingredients.

Step 2: separate the egg yolk protein and put it into oil-free and water-free containers.

Step 3: add 30 grams of sugar into the yolk, and stir evenly with a manual beater to make it fluffy.

Step 4: add corn oil and stir until it's completely blended. At this time, the state will be thicker than that without corn oil.

Step 5: slowly add the milk and stir while adding.

Step 6: stir until completely uniform. (up to this point, I stir in the same direction)

Step 7: sift in the low powder that has been sifted in advance.

Step 8: turn up and down according to the irregular direction and mix evenly to form egg yolk paste without particles. Set aside.

Step 9: squeeze 5 or 6 drops of lemon juice into the egg white, stir at low speed with an electric egg beater until it bubbles, and add 20 grams of sugar.

Step 10: add the egg beater to the third gear and continue to stir. When the protein is beaten to the state of thick silk, add 20 grams of sugar for the second time.

Step 11: stir until wet foaming, add 20 g Sugar for the third time.

Step 12: continue to stir until close to dry foam, turn off the beater, lift up, the protein surface and beater can appear straight sharp corner. At this time, the upside down basin, protein will not fall, will not move

Step 13: Take 1 / 3 of the protein and add it to the egg yolk paste.

Step 14: turn up and down evenly with rubber scraper in irregular direction. (stir it up and down, just like cooking, not in circles)

Step 15: pour the egg yolk paste back into the remaining 2 / 3 of the protein.

Step 16: continue to stir the cake evenly according to the irregular direction, and the mixed cake paste should be in a state of no particles, fluffy, light and delicate.

Step 17: pour the mixed cake paste into a clean, oil-free and water-free cake mold, lift the cake mold and shake it a few times to remove the big bubbles in the cake paste. Then put it in the preheated oven. 140 degrees, middle and lower, 1 hour. (the temperature here is for reference only. It depends on each oven. The temperature of my first oven is always very low. It takes 180 to bake Qifeng, but this one only needs 140.)

Step 18: after 20 minutes, the surface of the cake begins to become smooth and the hair begins to swell. At this time, the paste in the middle can still be seen shaking. That is to say, it's still liquid.

Step 19: after 40 minutes, the cake rises to a high level, the surface is smooth, and it begins to color slightly. At this time, you can smell the fragrance all over the room

Step 20: after 1 hour, the cake is baked and the color is just right.

Step 21: take out the baked cake immediately, put it upside down on the grill and demould it after cooling.

Step 22: the cool Qi wind buckles and takes off the film.

Step 23: divide the cake into three pieces.

Step 24: prepare the fruit you need.

Step 25: take a large basin, fill it with ice water, then take a small clean basin without oil and water, pour in light cream and sugar

Step 26: pass through the ice water. The amount of sugar is usually 10%, I don't like sweet, so 350 grams of cream added 25 grams of sugar

Step 27: take the bottom slice of cake, spread a layer of cream, sprinkle with appropriate amount of mango, then press it into the cream and smooth it slightly.

Step 28: cover the second piece of cake, continue to spread a layer of cream, sprinkle the right amount of mango

Step 29: then press in the cream and smooth slightly.

Step 30: cover the last piece of cake.

Step 31: spread the top and edge of the whole cake evenly with light cream (commonly known as plastering), and then stick mango slices on the top of the edge of the cake.

Step 32: put the remaining cream into the decoration bag, and squeeze a circle of patterns on the top edge of the cake. (I usually depend on the amount of cream left.)

Step 33: spread mango and pitaya on the top of the cake. Finally, a little more cream, I used it on the side of the cake.

Materials required:

Eggs: 4

Low powder: 80g

Milk: 40g

Corn oil: 40g

Sugar: 90g

Light cream: 350g

Mango: right amount

Pitaya: moderate

Note: a few drops of lemon juice in the protein, protein is easier to pass, if not, you can also use vinegar instead. 2: If the egg yolk paste is mixed first, it's better to stir the egg yolk paste again after the egg yolk paste is whipped; if the egg yolk paste is whipped first, it's better to put it into the refrigerator after the egg yolk paste is whipped, and then mix it. 3: When mixing the egg yolk paste and the final egg yolk, we must use the method of turning up and down, rather than circle mixing. 4: Baking time for reference, the specific time should be based on their own oven, if the cake color is too heavy, remember to cover the tin foil. 5: When decorating the cake, try to prepare all the things you want to use, and then send light cream to decorate.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Nai You Dan Gao Sheng Ri Dan Gao Xiang Xi Gong Lue