Cream cake(nai you shuang biao hua dan gao )

Cream cake

Introduction:

"Since I learned how to make cakes, I never went to a cake shop to buy cakes. My family designed and made them for their birthday. From the simplest Qifeng cake, I gradually learned how to mount flowers. I began to use light cream to make the simplest decoration. Later, I gradually learned how to mount flowers with cream cream. Although, I still have a lot of shortcomings. The cake made by ourselves is healthy and delicious, and you can design your favorite style at will. This one is designed for a good friend and a little girl with a bit of art. When I gave it to her, it really made her happy and moved for a while. This cream is still Italian cream. In fact, the main ingredients are butter, egg white, sugar and water. And the pastry used animal cream

Production steps:

Step 1: separate the egg yolk and add a few drops of lemon juice to the egg yolk.

Step 2: whisk to the fish eye blisters, add 40 grams of sugar in three times. Whisk the egg white until it has sharp corners.

Step 3: beat egg yolk with 10g sugar. Add milk and salad oil and stir well.

Step 4: sift in low gluten flour.

Step 5: mix well.

Step 6: 1 / 3 protein into the egg yolk paste, cut and mix well, then pour in the protein paste.

Step 7: quickly cut and mix evenly, pour into the 6-inch movable bottom mold, shake a few times to remove bubbles.

Step 8: put into the preheated oven, middle and lower layers, upper and lower tubes 150 ℃ for 45 minutes, or 170 ℃ for 30 minutes.

Step 9: invert the baked cake.

Step 10: let it cool and demould.

Step 11: cut two pieces. To be used.

Step 12: soften the butter at room temperature and cut into small pieces. Stir with a hand beater until smooth and white.

Step 13: Add 20 grams of white sugar to the protein and beat to 80% of the hair.

Step 14: 40 grams of sugar and 30 grams of water, low heat until the sugar melts, and then boil to 121 degrees (if there is no thermometer, you can observe that the sugar changes from white to golden yellow, and the surface is covered with small bubbles).

Step 15: quickly pour the boiled sugar water into the egg white, and continue to beat until it has sharp corners.

Step 16: mix softened butter and whipped egg white three times. At the beginning, there will be water oil separation. Just stir for a while. The cream can be refrigerated for 3-5 days.

Step 17: take appropriate amount of cream, add a little pigment cream. Make it your favorite color.

Step 18: put the cream into the decoration bag.

Step 19: cut the oil paper into small squares, squeeze a little cream and dip it on the mounting nail.

Step 20: squeeze out the heart first.

Step 21: squeeze out the petals and wrap them.

Step 22: Pack slowly.

Step 23: all molding, such as refrigerators and freezers to make it refrigerated and fixed.

Step 24: cream and sugar. You can add a little pigment paste to make the color.

Step 25: take a piece of cake, spread with whipped cream, and spread with diced mango.

Step 26: cover another piece and continue to smooth the surface of the cake with a spatula.

Step 27: take out the frozen fixed roses.

Step 28: decorate the cake.

Step 29: adjust appropriately and outline the lace you like.

Materials required:

(cake material) low flour: 50g

Eggs: 3

Sugar: 20g

Salad oil: 30 ml

Milk: 30 ml

Butter: 250g

Egg white: 3

Sugar: 40g

Water: 30g

Mango: right amount

Cream: 200g

Pigment cream: appropriate amount

Note: after the cream is ready, you can mount more flowers you like. After the refrigerator is fixed, you can decorate different cakes according to your preference. If you can't use up the cream, put it in the freezer for 3-5 days in a short time, or put it in the freezer for a long time, but not too long.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai You Shuang Biao Hua Dan Gao