#aca Baking Star Competition# Six-inch Bathing Doll Cake

#aca Baking Star Competition# Six-inch Bathing Doll Cake

1. Prepare all ingredients and weigh out the amount

2. Separate egg yolk and egg whites and put them in two basins. The basins should be clean and free of water and oil.

3. After the egg yolks are beaten, add 10 grams of sugar and beat evenly

4. Add the corn oil in portions, stirring well each time, and then add the next time

5. Add milk and stir well

6. Sift in low-gluten flour and stir evenly with a spatula

7. Next, let’s beat the egg whites. Add the remaining 30 grams of sugar to the egg whites three times. The first time is to add one-third when there are big fisheye bubbles, and squeeze in a few drops of lemon juice, and continue to beat.

8. Add one third when the second foam is fine, and continue to beat

9. Finally, when slight lines appear, add all the remaining sugar and continue to beat until two sharp corners appear after pulling out the whisk, and the egg whites are firm

10. Take one-third of the egg white, add it to the egg yolk paste, and mix evenly

11. Pour the mixed egg yolk paste back into the egg white

12. Quickly mix evenly, the mixed custard is smooth and smooth

13. Pour into a six-inch mold

14. Slightly shake the bottom with your hands a few times to shake out the bubbles, put it in the preheated oven, heat up and down 150 degrees, the second to last layer, bake for 45 minutes

15. After being out of the oven, lightly fall down and release the mold after cooling. The cake is soft and elastic.

16. Add the whipped cream to the fine sugar in portions, pass until nine to distribute, and put in the refrigerator for later use

17. Cut the fruit into small cubes and set aside

18. Divide the cake into three even slices

19. Take a slice of cream on the bottom, and then spread a layer of mango

20. Put another layer of cream on top of the mango

21. Add another two slices of cake to make a round hole on the side to prepare the doll

22. Continue to cover the mango with a cake slice, spread a layer of cream, and put a layer of strawberry

23. After spreading a layer of cream on the strawberries, cover the last piece of cake and lightly compact it with your hands

24. Leave a little white cream, turn the rest into pink, and spread the cake with pink

25. Wash and disinfect the doll, put it in the cake wrapper, and put it in the cake

26. The bottom of the cake is decorated with a ball, and the top is decorated with lace.

27. Squeeze white bubbles around the doll

28. Finally, decorate the butterfly to complete

Tips:

The lemon juice is added for the stability of the protein. You can add a few drops of white vinegar without lemon juice, but the lemon juice tastes good. The cream used for wiping the noodles and sandwiching layer is enough to be distributed. The cream decorated with flowers can be beaten again, especially the white bubbles. The cream must be firmer to squeeze out the round bubbles. The temperature of each oven is different. The temperature given is the temperature of my ACA 38-liter oven, and every time I use this temperature, I bake very well. You can refer to it.