The charm of autumn cream cake(qiu zhi yun nai you shuang dan gao )

The charm of autumn cream cake

Introduction:

"Colorful autumn, fragrant autumn, you see the yellow pears, red apples, lantern like oranges, smiling pomegranates, it's really lovely I really want to be a big fruit pot full of autumn fruits One day, my daughter came back from kindergarten and recited some very beautiful sentences to me. Looking at her intoxicated expression and listening to her tender voice, I suddenly conceived a picture in my mind. The blue sky, under the branches full of fruits, the back of a girl, so beautiful It's been a while, and this painting is just there. Until one night I got a phone call, and the next day a visitor came and made this cake, and it was finished at 2 a.m. "

Production steps:

Step 1: separate the egg yolk from the protein.

Step 2: add 30g sugar into the protein and stir well.

Step 3: add salad oil in batches.

Step 4: add milk in batches and stir well.

Step 5: sift in the low powder.

Step 6: mix evenly with a scraper until there are no particles and the batter is smooth.

Step 7: add a few drops of lemon juice to the protein.

Step 8: beat with an electric beater until thick, add 20g sugar.

Step 9: stir until the big bubbles disappear and the small bubbles are uniform. When the bubbles are relatively fine, add 20g sugar.

Step 10: continue to beat until the protein is thick and there are lines on the surface, add the final white granulated sugar.

Step 11: continue to support until dry blisters, protein can pull out a short upright sharp corner.

Step 12: add 1 / 3 of the protein to the yolk paste.

Step 13: gently mix up and down with a scraper.

Step 14: pour it into the protein, turn it up and down, and mix well.

Step 15: the batter should be smooth.

Step 16: pour it into the cake mould, take it up and shake it up and down gently, then put it on the table and shake it with a little force, so as to eliminate the bubbles inside and make the surface look smooth.

Step 17: preheat the oven at 160 ℃, bake at 150 ℃ for 30 minutes, then bake at 140 ℃ for about 25 minutes.

Step 18: take out the buckle and cool it. Divide it into two pieces.

Step 19: cream and powdered sugar.

Step 20: spread on one of the portions, spread a layer of banana on top, and spread a layer of light cream

Step 21: cover another piece of cake with light cream, then spread a layer of blue light cream on the surface and refrigerate.

Step 22: make cream, soften the butter, whisk until fluffy and white. Add light cream in several times and beat well each time.

Step 23: add condensed milk and stir until smooth.

Step 24: add the required pigment, mix well and put it into the flower mounting bag. After the chocolate melts, it is also put into the decoration bag.

Step 25: first draw a girl on the oil paper, then fill it with cream and put it in the refrigerator.

Step 26: draw a big tree on the surface of the cake with chocolate.

Step 27: squeeze the leaves with green cream.

Step 28: paint apples with red cream.

Step 29: take out the girl in red and put it in the right place.

Step 30: squeeze in grass, wild flowers and white clouds.

Step 31: finished product.

Materials required:

Low powder: 85g

Eggs: 5

Salad oil: 40g

Fine granulated sugar: 90g

Milk: 40g

Banana: 2

Light cream: 250ml

Powdered sugar: 15g

Butter: 100g

Condensed milk: 35g

Pigment: appropriate amount

Note: light cream should be refrigerated for more than 12 hours, not more than 24 hours before being sent. Ice water can be separated under the cream when it is sent (it must be separated in summer, otherwise it is difficult to send).

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qiu Zhi Yun Nai You Shuang Dan Gao