#aca烤明星大赛#fresh Fruit Naked Cake

#aca烤明星大赛#fresh Fruit Naked Cake

1. Ingredients: 4 eggs, 15 grams of cocoa powder, 15 grams of salad oil, 37 grams of milk, 66 grams of water, 15 grams of low powder, 160 grams of sugar, 120 grams of preparation materials, the eggs are taken out of the refrigerator in advance to warm up, the sugar is weighed, the flour is sieved, and the salad oil And milk into the container

2. Low-gluten flour is mixed with cocoa powder,

3. Sieve 2 times

4. The milk and oil in the container are stirred with a manual whisk until emulsified

5. Prepare a slightly larger pot, free of oil and water. Beat the eggs into the basin, and then pour in the sugar and Shuiyi all at once.

6. Stir up with a manual whisk

7. Take a pot, put cold water in the pot, heat the egg-beating bowl on a low fire, stir while heating, wait until the temperature of the egg liquid reaches 40 degrees, try it by hand when it is slightly higher than the body temperature, remove the bowl .

8. When the whisk is whipped at high speed, the egg liquid will gradually produce dense foam and become thicker and thicker. Beat the eggs until you lift the whisk, and the lowered egg batter will not disappear immediately.

9. At this time, change to low speed, keep the egg beater on the side of the basin, and turn the basin with the other hand for about 2 minutes to sort out the bubbles. At this time, the egg liquid is smooth, fine and viscous, and the dripping of the egg liquid will not disappear.

10. Sift into the mixed powder three times

11. Use a rubber spatula to carefully stir up from the bottom to make the batter and flour mix evenly. Don't stir in circular motions to prevent the egg liquid from defoaming.

12. Pour the emulsified oil milk into the stirred cake batter

13. Continue to stir evenly, I counted 40 times. The mixed cake batter is delicate and shiny

14. Pour all the mixed cake batter into the mold, lift it up and vigorously shake it on the countertop a few times to make the surface of the cake batter smooth and shake out the large bubbles inside.

15. Put the mold into a preheated 180 degree oven, bake for 35 minutes, insert a toothpick into the cake, after pulling it out, there is no cake on the toothpick, it can be out of the oven.

16. Turn it over for about 10 minutes after being out of the oven, let it cool, and demould

17. Cut the strawberries into small pieces for filling

18. Add 10% fine sugar to the whipped cream and beat until it is hooked.

19. Remove the cold sponge cake from the mold and cut it horizontally into 3 slices.

20. Take a piece of cake and place it on the decorating table

21. Spread a layer of whipped cream on top of the sliced strawberries

22. Put on the second piece

23. Sprinkle cream on top of strawberries

24. Put on the third slice of cake

25. Same cream

26. The half-cut strawberries are placed around the third layer, and other fruits are placed in the middle to make it appear colorful and icy. For the first time to make a naked cake, we still adopted the technique of natural exposure, letting the cream be exposed naturally without modification. The cocoa sponge cake is used to make the cake more distinct and completely naked.

27. Finished product

Tips:

Xiaoyingzi's words:
1. Whole eggs are easiest to be beaten at a temperature of about 40 degrees, so when the whole eggs are beaten (especially in winter), you need to sit in the egg beater in the water to warm them to make it easier to beat the whole eggs. Pay attention to the water. Don't overheat, otherwise it will turn into egg flowers.
2. The flour must be added in three to four times. When stirring, be sure to stir up from the bottom. Never stir in a circular motion, otherwise the eggs will defoam.
3. To make this kind of naked cake, the whipped cream can not be beaten to 10 points, and it is good to be able to wipe the noodles at 8.