#aca Fourth Session Baking Contest# Make Pornography Look Up
1.
Corn oil mixed with pure milk
2.
Put it in the microwave and heat on high heat for 2 minutes
3.
Touch the temperature at about 65 degrees, sift into the low-gluten flour
4.
The Z-shaped mixing technique allows the flour to be better mixed into the oil and milk mixture
5.
Add egg yolks in portions and mix evenly in a Z-shape
6.
Until all the egg yolks are well mixed
7.
Add the caster sugar to the egg whites in 3 times and beat
8.
Whip to a wet state, that is, a big hook appears when the whisk is lifted
9.
First mix 1/3 of the egg whites into the egg yolk paste, and use cutting and mixing techniques
10.
Then pour the egg yolk paste into the remaining 2/3 egg whites, stir and mix well
11.
Pour it into a square plate filled with greased paper, and shake it lightly for 2, 3 times
12.
Preheat the oven at 165°C in advance, bake at 165°C for 20 minutes, then shake it for 2 or 3 times, buckle upside down and tear off the grease paper behind and let cool
13.
Peel taro and purple potato, put in a pot and steam (20 minutes)
14.
Use a rolling pin to mash it (it’s best to use a cooking machine to mash it here, it just happened that my cooking machine was broken, so I had to use the most primitive method)
15.
Mix taro puree and purple potato puree, add icing sugar, and beat evenly with a whisk
16.
Add the whipped cream to the purple potato taro puree
17.
Until all the whipped cream is mixed into the purple potato taro puree
18.
Cut the four sides of the cake roll, and then cut into 4 slices, it is best to cut into one piece a little wider than one piece...
19.
Take 450g of purple potato taro puree and spread it on the cake slice
20.
Rolled one by one, from the narrowest to the widest, rolled together close to each other
21.
After rolling, use mousse around the cake to fix the position, and refrigerate for more than 1 hour
22.
Use 400g purple potato and taro puree, and add some light cream to beat until smooth...This light cream is out of the formula, so that the purple potato taro puree is smooth and smoother (the middle of the cake is a little concave)
23.
The remaining purple potato taro puree is toned with bamboo charcoal powder and cocoa powder. There are 3 similar colors to be adjusted, so take your time
24.
Adjusted 3 colors and put them into piping bags
25.
Draw lines irregularly on the side of the cake to create the effect of tree branches and stakes, and store it in the refrigerator for later use
26.
Use a small 4-inch cake base, cut and put together into the original shape of a bunny
27.
Smear the whole body of the little rabbit with cream frosting (the ratio of cream frost is written on it, directly mix and beat evenly, there will be a slag state, just sit in warm water and beat it smoothly)
28.
Use the hook line pen to trace the cream on the rabbit body to show the rabbit's woolen lines
29.
Tap the eyes with the dark purple potato taro puree, and then use the red yeast rice powder to make the nose and blush
30.
Decorate with buttercream and decorate with a few small flowers. Rabbit ears can be made with white chocolate or directly decorated with almond slices.
31.
The surface of the cake is sifted into matcha powder, and the lines on the side are also dotted with some matcha powder and small flowers...
32.
The finished product is beautiful! And there are big connotations in it... Great!
Tips:
1. Here is the recipe for 2 cake rolls. This wooden pile cake uses 2 cake rolls!
2. Because the little rabbit was afraid that it might be transported seriously, I used 3 toothpicks on the part of the rabbit's feet and inserted them directly into the cake to fix the position.
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