My first sugar making(hua tuan jin cu bei zi dan gao wo de di yi ci fan tang zhi zuo )

My first sugar making

Introduction:

"In a word, sponge cake is a very basic cake. At the same time, it is also a cake that can easily be despised and lead to failure. When I made sponge cake for the first time, I failed miserably. After baking, the cake shrinks seriously, and there are layers in it, and then there are semi liquid parts in the middle that are not solidified by baking... Later, I carefully read the post and blog, and found that the reason for my failure was probably that the whole egg was not sent in place. The most important part of making sponge cake is to beat the whole egg. It's not as easy to beat whole eggs as it is to beat egg white alone. Similarly, it's not as easy to beat whole eggs as egg white. So what is the final level of egg beating? In short, there is a certain residue on the beating head, and the dropping speed is relatively slow. The residual egg liquid can keep a small sharp angle shape on the beating head, and the dropping egg liquid will not disappear until about 10 seconds. To this extent, the whole egg liquid must be beaten well, and to this extent, it needs to be continuously passed for more than 12 minutes. So when I introduce my experience to others later, I always ask them to fight for a long time, so as to send the whole egg to the required level. And really send in place of the egg paste, when the follow-up action is very difficult, even rough treatment will not be easy to defoaming, of course, the best or gentle operation. After the whole egg is whipped, add the ingredients, and you need to stir. Here's a technique of turning and mixing. It's especially important to note that you can't stir in circles at will. This kind of action is easy to make the egg paste defoaming. The best way to stir fry is to shovel from one side along the bottom to the other side, and then turn it over. While turning the shovel, turn the edge of the basin with the other hand. In this way, it is easy to mix the added materials and the egg paste evenly without defoaming. If you can pay attention to the above points, basically success is a very easy thing. Then, the simple sponge cupcake, decorated a little according to the mood, will become very eye-catching in a moment ~ the mood will also become very good ~ ~ materials: sponge Cupcake: 5 eggs, 240g low gluten flour, 150g corn oil, 100g milk, 275g sugar, surface packaging Decoration: appropriate amount of sugar cream, edible pigment, transparent mirror pectin

Production steps:

Step 1: beat the eggs into the mixing bowl, pour in the sugar and beat

Step 2: pour in the milk

Step 3: pour in the corn oil

Step 4: stir evenly

Step 5: pour in the sifted low gluten flour

Step 6: mix well

Step 7: put the batter into the batter cup

Step 8: put them into the paper cups placed on the baking tray in turn, about 8 minutes full

Step 9: put the baking tray into the middle and lower layer of the preheated oven, 180 degrees for 30 minutes

Step 10: out of the oven to cool for standby

Step 11: take a piece of sugar paste, color it according to the need, and then roll it into thin slices

Step 12: brush a thin layer of mirror pectin on the surface of the cake

Step 13: cover the surface with the rolled sugar cream, compact it with a trowel, and cut off the excess sugar along the edge

Step 14: roll the sugar cream of the required color into pieces, and then press out the shape with a die

Step 15: then put the pressed flower shaped sugar skin on the sponge pad to dry, and sort out the shape slightly as needed

Step 16: after the back is stained with water, fix it on the surface of the cake and decorate it with silver beads

Materials required:

Eggs: 5

Low gluten flour: 240g

Corn oil: 150g

Milk: 100g

Sugar: 275g

Sugar cream: appropriate amount

Edible pigment: appropriate amount

Transparent mirror pectin: appropriate amount

Precautions: 1. When turning sugar, you need to apply a layer of special white oil on your hand, which can effectively prevent sticking. You know, turning sugar is very sticky; 2. Use clear water to connect turning sugar, but you should pay attention to brushing less, more is not beautiful;

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hua Tuan Jin Cu Bei Zi Dan Gao Wo De Di Yi Ci Fan Tang Zhi Zuo