Barbie cake(ba bi dan gao )

Barbie cake

Introduction:

"Since I started baking, I've made birthday cakes for my family and friends. It's a great honor. Although it is not as beautiful as the cake shop, the taste is not inferior, and the raw materials are pure and there are no additives. It's safe to eat. The most important thing is that it's hard to buy this kind of money. Sometimes the cake is made with what you like and what you don't like. It's also improved in the actual competition time after time. Self study is always difficult. For example, if you fail, no one gives you advice. You can only realize it by yourself. Every time you search the cake pictures on the Internet two nights before making the cake, and go to the supermarket to buy the materials you need in the daytime. Every cake is carefully designed by me, and I go to the supermarket In the end, it's still free to shine. I can't always make it according to the design. I've been fond of this cake for a long time, but I never dare to do it, because it takes a lot of effort to make this cake. No wonder the cake shop sells several hundred yuan each. What's more, our family of three can't finish such a big cake. Isn't that bad? It's just Yan Yan's birthday. I thought of making this cake for the first time. I personally think this cake can satisfy every girl's dream. No matter little girls or big girls or old women want to have a life like a princess. My family, Yan Yan Yan, is no exception, and I'm no exception. Here's my best wishes May Yanyan be as beautiful and brilliant as a princess. This cake is very challenging for me. It's different from other cakes! Barbie cake body (8-inch cake mold 2, 6-inch 1): 15 eggs, 255 grams of low flour, 120 grams of salad oil, 120 grams of milk, 180 grams of sugar, 90 grams of egg yolk paste, flower mounting: 1 liter of cream, pigment toner, right amount of Barbie, a blueberry jam and pulp, flower mouth and flower mounting bag are necessary for baking: 8-inch cake 80 degrees for 50 minutes, 6-inch 180 degrees for 40 minutes Method: 1. Separate the egg yolk and egg white into an oil-free and waterless basin. 2. Mix the egg yolk with sugar. Mix well. Pour in the milk salad oil. 3. Sift in the low flour. Stir with a scraper. Do not stir too much. 4. Mix the egg yolk with 1 / 3 protein. Mix it up and down. Do not circle it. Cut it up and down. Then pour the remaining protein into the egg yolk Cut and stir evenly. 5. Pour into the mold and shake a few times to make big bubbles. Bake in the preheated oven. After baking, turn them upside down immediately. After cooling, demould them. 6. Wrap each cake with plastic wrap. Divide it into 3 pieces, 9 pieces in total. Cut a small hole in the middle of the cake. Base the cake together. Use a cake knife to make the skirt shape. 7. Cream the cake pieces with blueberry jam or fruit The baby is inserted in the middle, and the cream is smeared to the waist of the baby. Then the cream is smoothed and smoothed. Finally, the pigment and toner are used to mount flowers around the skirt. After that, some edible decorations are sprinkled on the skirt. The following is the result picture side, front and back

Production steps:

Step 1: weigh all the ingredients into 15 eggs. Add 255g low flour salad oil 120g milk 120g sugar 180g (whipped protein) 90g egg yolk paste

Step 2: separate the egg yolk and egg white and put them in a basin without oil and water

Step 3: add egg yolk and sugar, mix well, pour in milk salad oil, mix well

Step 4: sift in the low flour and stir it with a scraper. Don't stir too much, so as not to affect the taste. This is the egg yolk paste after mixing

Step 5: add 180 grams of sugar three times. This is the first time

Step 6: add the second time

Step 7: add sugar for the third time

Step 8: This is the finished egg white

Step 9: take one-third of the protein into the egg yolk paste, mix it up and down, do not circle, cut it up and down

Step 10: then pour the remaining protein into the egg yolk paste, cut it up and down, and stir well

Step 11: pour into the mold, shake a few times, shake out the big bubbles, put the 8-inch cake in the oven at 80 degrees for about 50 minutes, and then put it at 180 degrees for about 40 minutes

Step 12: when the baked cake is just out of the oven, it should be buckled to prevent retraction

Step 13: cut the cake when it's cold

Step 14: wash Barbie clean, disinfect with alcohol and wrap it in plastic wrap

Step 15: cream a liter

Step 16: cream each layer of the cut cream with Barbie in the middle

Step 17: apply a layer of cream

Step 18: mounting

Step 19: put the flowers on the skirt

Step 20: back image

Step 21: Front

Materials required:

Eggs: 15

Low powder: 225g

Cream: 1 liter

Pigment: appropriate amount

Barbie Doll: 1

Salad oil: 120g

Milk: 120g

180 g fine granulated sugar (beat protein) 90 g into yolk paste: 270 G

Note: send cream, spread blueberry jam or fruit on the cake slice, spread cream on each layer, insert the baby in the middle, spread the cream to the middle of the baby's waist, smooth the cream, and finally use pigment and toner to mount flowers around the skirt. After that, sprinkle some edible decorations

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ba Bi Dan Gao