#aca烤明星大赛# Fruit Butter Naked Cake

#aca烤明星大赛# Fruit Butter Naked Cake

1. Weigh all the raw materials, pick a large egg, and weigh each large egg above 65 grams with the skin (eggs are best to be refrigerated in the refrigerator, so that the protein stability is better)

2. Separate the egg whites and egg yolks (make sure there is no oil and water in the egg white container, and there should be no trace of egg yolk in the egg white)

3. Beat the egg yolks, add oil, and stir well

4. Gradually add milk, stir evenly, no oil particles

5. Sift in low-flour and cornstarch, stir in a zigzag shape with beaten eggs until there are no flour particles, set aside for later use

6. Add vanilla extract and lemon juice to the egg whites.

7. Add the fine sugar in three times and use an electric whisk to break the egg whites at a medium speed. For the first time, add 1/3 of the sugar when the egg whites are soaked in the fisheyes, add 1/3 of the sugar when the whites are soaked, and beat until the egg whites are doubled. Continue to add the remaining sugar (or add sugar in one go) It’s okay.) After that, hit until the egg whites are textured and the peaks droop. Stop to see if the protein peaks are long and not upright, and look like large hooks. Gloss, 9 distribution). Continue to beat and stop, you can see short and straight small sharp corners of the protein peaks (this is called hard foaming, the protein lines are very obvious, and the hands feel heavy when whipping)

8. Take one-third of the egg white and add it to the egg yolk paste and mix. The mixing method is from 1 to 7 o'clock. Don't draw circles, otherwise it will defoam.

9. After mixing well, add the rest of the egg whites, and mix well. At this time, the oven starts to preheat. My oven is 120 degrees. Please adjust the temperature according to your own oven.

10. Stir the evenly mixed batter and pour it into the mold, shake it from top to bottom a few times to remove the big bubbles in the batter

11. The bottom of the oven is 120 degrees, 60 minutes (temperature time is for reference only). In about 15 minutes, the cake starts to grow taller, and the cake will go through a process from growing taller to falling back. Don't turn on the oven during the process, otherwise the chiffon cake will shrink. Unless the cake has been set in the last 10 minutes, you can take a toothpick to try if the batter is cooked through. If the rustling sound can be heard when the cake is taken out, it proves that it hasn't been cooked yet, and it needs to be baked for a few more minutes

12. After it's baked, it will be shaken from the top down a few more times,

13. Immediately buckle it upside down on the grid to cool it down. Please be patient and wait for about 50 minutes to cool it down. The chiffon cake still has residual temperature, which proves that it is not really cool. If it is eagerly released from the mold, it will collapse or collapse. When demolding, you can use a stripping knife to make a circle, which can be easily demolded. Healthy chiffon cakes can be demoulded by hand.

14. After the cake is completely cooled, cut it from the cross section in the middle, insert 8 toothpicks on the side where the knife is to be cut, and cut the knife along the toothpicks without uneven thickness. Of course there is a cake slicer or you can cut it directly after being skilled

15. To prepare the fruit, wash the strawberries and cut into pieces; cut the mango with a cross knife and dig it down with a spoon; cut the kiwi from the middle, dig out along the skin with a spoon, and cut into pieces

16. Add white sugar to the whipped cream (the blue pinwheel I used) and beat it with an electric whisk until the lines become more and more obvious. Use a manual whisk to stir a few times. Lift the top of the whisk to have an upright peak, which is divided into eight parts. At this time, it is more suitable to wipe the surface. (After the lines appear, change to low speed whipping, otherwise it will be easy to beat)

17. First spread the cream on the bottom of the cake, don’t need to scrape it very flat

18. Place the cut fruits on the surface of the cream. Strawberries can be placed on the outside. The red face will look better.

19. Then cover the fruit with a layer of cream

20. Cover the top layer of cake slice, repeat the steps just now, decorate the top with fruit

21. Finally, sprinkle powdered sugar on the surface and decorate with mint leaves, and the naked fruit cake is ready.

Tips:

1. Whipped cream should be kept refrigerated. When whipping the cream, it is better to whip it with ice water below. The speed will be medium first, and the speed will be changed to low speed after the lines appear. Do not beat the cream.
2. The ratio of sugar and whipped cream should be between 10% and 20%, 10%-15% is more appropriate.
3. Choose fruits according to your own preferences. It is best not to choose the ones with too much water content or hard ones. Those that need to spit the core are not suitable for the cake.