#aca Fourth Session Baking Contest#creating An Erotic Bear with A Three-dimensional Bear is Coming
1.
Mix the milk and salad oil, stir well
2.
Pour the sifted low powder at one time and mix well quickly
3.
Add egg yolks and mix well
4.
The mixed egg yolk paste is smooth and delicate
5.
Add 50 grams of powdered sugar to the egg whites in two portions to beat
6.
As shown in the figure, the upright sharp corners of the egg beater are formed to indicate that the egg whites have been sent.
7.
Take a small amount of egg white and cut and mix evenly with the previous egg yolk paste, then pour in all the remaining egg whites and mix thoroughly
8.
Pour into the mold and bake at 150 degrees for 1 hour
9.
Trim the baked cake into two round shapes
10.
Mix the cream frosting and chocolate ganache
11.
This is what it looks like after mixing
12.
Put it in a piping bag and use a Montblanc piping mouth
13.
Put the big cake below
14.
Squeeze out hairy
15.
Use white chocolate coins for the nose, melt the dark chocolate to draw the ears and eyes
16.
Squeeze out the small apron with white cream and decorate it with a few small red beans
Tips:
1: The key to the practice of chiffon cakes is still to beat the egg whites. The egg whites should be beaten until hard foaming, that is, there will be sharp small corners when you lift the whisk.
2: The other is to move fast when mixing the powder to avoid defoaming
3: The baking time and temperature need to be adjusted according to the temper of your own oven
4: Now the weather is very hot, the adjusted chocolate cream is easily affected by the temperature and becomes soft, so if the cream becomes soft while squeezing, you can put it in the refrigerator and refrigerate it before use
