#aca Fourth Session Baking Contest# Making An Erotic Strawberry Chocolate Fence Cake
1.
Make an eight-inch chiffon cake in advance as a decorated butter cake. It is recommended to formulate a larger amount of powder, so as to have enough endurance.
2.
First make the ganache for the filling and pour the whipped cream into a small pot.
3.
Pour in the same amount of chocolate chips on low heat, stir gently until melted, set aside to cool down for use
4.
Divide the chiffon cake into three pieces, wait for the ganache to cool slightly, and spread it on top as a filling. Then cover with a slice of cake to complete two slices...
5.
Add whipped cream and caster sugar to the desired level [about 7 points]
6.
Smear the cream as a surface
7.
Spread a layer of oil paper according to the waist circumference of the cake and a height higher than the cake. If the length is not enough, connect it behind the tape
8.
Cut the chocolate into a piping bag, soak in warm water until it melts. [Water temperature should not be too high]
9.
First diagonally to the right, and then diagonally to the left to draw the desired bar
10.
Make adjustments according to the weather conditions, now in winter. It's almost dry when finished, so put it around the cake immediately. Put it in the refrigerator for half an hour! If the chocolate is too dry, it will break. Pile a little chocolate chips under the fence as a mound.
11.
After half an hour, take out the cake for decoration and sprinkle it with powdered sugar.
12.
Then the cake is complete
Tips:
Attached prescription: 1 eight-inch chiffon: 100g low flour, 70g corn oil, 70g milk, 20g fine sugar [egg yolk paste] + 60g [meringue], 5 eggs
