[my baking time] happy new year, happy Dragon year, happy 2012 --- New Year cake(wo de hong pei shi jian xin nian kuai le long nian kuai le xing fu kuai le xin nian dan gao )

[my baking time] happy new year, happy Dragon year, happy 2012 --- New Year cake

Introduction:

"After the 15th day of the first lunar month, the year is coming to an end ~ ~ ~ ~ ~ ~ ~ while there is still the afterglow of the new year, I would like to present the first cake of the year of the dragon. I wish you a happy new year and a happy 2012!!!!!! New year's cake (cake - 8 inch coco Chifeng; heart shaped leopard pattern Cake Slice - Chifeng cake slice) "

Production steps:

Step 1: first, adjust the cocoa powder into a thick cocoa paste with hot water, and cool it in the air;

Step 2: 1) mix low powder and baking powder evenly;

Step 3: 2) sift the mixed powder twice for standby;

Step 4: 3) the yolk is first broken up with a manual beater;

Step 5: 4) pour the sugar into the yolk bowl;

Step 6: 5) mix the sugar and egg yolk with a hand beater until the sugar melts and the egg yolk becomes thicker and lighter;

Step 7: 6) pour vegetable oil in fractions;

Step 8: 7) stir each time until the vegetable oil and egg yolk are completely mixed, and then add the next time;

Step 9: 8) this is the end of the vegetable oil. At this time, the yolk paste becomes thicker and lighter. When you lift the beater, the yolk paste will flow down slowly;

Step 10: 9) pour the milk into the yolk paste at one time;

Step 11: 10) mix the milk and yolk paste evenly with an egg beater;

Step 12: 11) add the cooled cocoa paste into the basin;

Step 13: 12) beat the cocoa paste and egg yolk paste evenly with the beater;

Step 14: 13) sift the powder twice before for the third time, and sift it into the bowl of egg yolk paste;

Step 15: 14) beat the powder and yolk paste evenly in different directions with the egg beater;

Step 16: 15) the cocoa yolk paste is ready;

Step 17: 16) add proper amount of baking powder, lemon juice and salt into the egg white bowl;

Step 18: 17) use the electric egg beater to beat the egg at a low speed to such a thick bubble shape;

Step 19: 18) at this time, add 1 / 3 of egg white with fine granulated sugar;

The twentieth step: 19) beat the egg with a small foam like soap.

Step 21: 20) at this time, add another 2 / 3 of the fine granulated sugar;

Step 22: 21) switch the electric egg beater to the high-speed stirring state until the protein in the basin is dispersed;

Step 23: 22) whisk the egg white to hard foam - lift the egg beater, and the egg white is in a short upright sharp angle shape;

Step 24: 23) the protein in the basin is also in such a hard foaming state;

Step 25: 24) make the final cocoa egg yolk paste and protein paste, preheat the oven at this time, 175 degrees, spare Qifeng model without water and oil;

Step 26: 25) first take 1 / 3 of the protein paste into the cocoa egg yolk paste;

Step 27: 26) mix evenly with a rubber scraper;

Step 28: 27) take another 2 / 3 of the protein paste into the yolk paste basin;

Step 29: 28) continue to mix the egg yolk paste and protein paste with a rubber scraper;

Step 30: 29) pour the prepared kekeqifeng paste into the Qifeng mold slowly, first shake it up and down, then shake it on the table to shake out the air bubble inside the cake paste; the middle and lower layer of the oven, 175 ℃ for 45 minutes; the cake out of the oven is immediately inverted, and demoulded after the cake is completely cooled.

Step 31: 30) kekeqifeng after demoulding;

Step 32: 31) this is the 8-inch original Qifeng baked the day before, when the two cakes are still baking, and the kekeqifeng cake is the same as this one, there is no other photo, when it is baked for 25 minutes;

Step 33: 32) climb the cake like this;

Step 34: 33) bake until there are about ten minutes left;

Step 35: 34) the cake will no longer climb high at this time, and the final baked cake will shrink a little, but it is within the normal range;

Step 36: 35) 8 inch coco Qifeng

Step 37: cocoa yolk cream coating step 1) pour the yolk into the yolk basin with fine granulated sugar;

Step 38: 2) beat the sugar and yolk evenly with the manual beater until the yolk paste is thick and the color becomes light;

Step 39: 3) pour water into the non stick pot;

Step 40: 4) pour in the fine granulated sugar and boil it into syrup with low heat;

Step 41: 5) when the temperature of syrup in the pot reaches 118-120 ℃, the small pot is immediately off the fire;

Step 42: 6) first slowly shake the syrup in the pot to make it heated evenly, and then pour it into the egg yolk paste basin;

Step 43: 7) while pouring in the syrup, use the electric egg beater to stir quickly until the yolk paste in the basin is completely cooled;

Step 44: 8) add softened butter into the yolk paste bowl twice;

Step 45: 9) stir into a smooth and loose butter paste;

Step 46: 10) sift the cocoa powder into the butter paste;

Step 47: 11) continue to beat evenly with the electric egg beater;

Step 48: 12) cocoa yolk cream is ready. The successful cream is smooth, glossy, loose and delicate, and can be easily applied on the surface of the cake;

Step 49: 13) coco Qifeng cuts off the top layer, bottom facing up, and then fills the hole in the middle of the cake with the cutting edge;

Step 50: 14) spread the cocoa yolk cream evenly on the surface and around the cake with a spatula, and then refrigerate it in the refrigerator;

Step 51: 15) bake another piece of Pink Leopard cake to decorate the cake. After the cake is baked and cooled, use the mold to carve the desired pattern;

Step 52: 16) cake decoration: take out the refrigerated Qi Feng, put heart-shaped cake pieces on the top, sprinkle coconut in the middle, then put strawberry chips and the whole strawberry, finally sprinkle a layer of maple sugar on the surface of the cake.

Materials required:

Yolk: 5 pieces

Egg white: 5

Low powder: 100g

Egg yolk sugar: 40g

Sugar for egg white: 60g

Vegetable oil: 65 g

Pure milk: 65g

Egg yolk baking powder: 1 / 2 tsp

Cocoa powder: 30g

Hot water: 60g

Egg white with baking powder, lemon juice, salt: right amount

Butter: 120g

Water: 25g

Fine granulated sugar: 50g

Fresh strawberries: moderate

Coconut: right amount

Maple sugar: right amount

Precautions: 1) the preparation of materials should be done in advance, such as the temperature of eggs, flour sifting twice; 2) flour sifting twice first, and then sifting once when adding into the yolk, so as to let more air into the flour, and the baked cake will be more loose; 3) cocoa powder is not easy to mix with the yolk paste, so it is best to use hot water for cocoa powder in advance 4) the protein should be properly whipped until it is hard foamed as shown in the figure, or it can be hard foamed into nine parts, that is, the protein is slightly curved when lifting the beater; 5) the 1 / 3 protein paste added first should be quick and light when mixing, but it should not be mixed up because it is afraid of mixing too much, The first time to add the protein paste must be mixed with the egg yolk paste evenly; 6) when pouring Qifeng paste into the mold, it should be a little away from the mold, so that more air can be sucked into the cake paste in the process of pouring; 7) after pouring into the mold, there must be steps to vibrate the mold, to discharge the big bubbles inside, so that the baked cake will not have big bubbles inside the organization 8) the baking time and temperature should be adjusted according to our oven. 175 ℃ for 45 minutes is the most suitable for baking in our oven, which should be adjusted up and down according to the temperature and time. The 8-inch model should be placed in the middle and lower layer of our oven. If the smaller oven is placed in the middle and lower layer, or the cake surface should be covered with a layer of tin foil. 9) the cake should be poured out immediately 10) when making cream coating, the temperature of syrup should be controlled between 118-120. Only at this temperature can the cooked syrup and the yolk paste be stirred evenly without being too thin or too thick; 11) the butter must be softened at room temperature Finally, it should be noted that the successful cream is smooth and glossy, loose and delicate, and can be easily applied on the surface of the cake.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: other

Chinese PinYin : Wo De Hong Pei Shi Jian Xin Nian Kuai Le Long Nian Kuai Le Xing Fu Kuai Le Xin Nian Dan Gao