Awe-inspiring Doll Cake

Awe-inspiring Doll Cake

1. 1. Prepare tools and raw materials first. Note:
(1) Eggs should be fresh, but they should be refrigerated to keep the white and egg yolk clean, and there should be no trace of egg yolk in the white.
(2) Tools must be clean and oil-free

2. 2. Treat the egg yolk first, add fine sugar (egg yolk), water and corn oil all at once. Note:
(1) This is to prevent the egg yolk from crusting after being exposed to the air for a long time.
(2) The water and oil in the formula must be accurately weighed. If there is too much oil and water in the formula, if you add an appropriate amount of baking powder, and if you fail to buckle together in time, it will be crushed by your own weight. Solution: Adjust the formula.

3. 3. Stir until the sugar is not granular

4. 4. Add baking powder and stir evenly. Note:
(1) This is to help dispel and stabilize the foam. Prevent defoaming

5. 5. Add the sifted low-gluten flour and stir until there are no particles. Note:
(1) Remember that low-gluten flour must be sieved, because the low-gluten flour after sieving will have a more delicate texture. There is no better mixing with particles. (2) Mixing method: draw z and mix evenly

6. 6. After adding the egg yolk, stir it evenly. Seal the fresh-keeping film and spare attention:
(1) The main role played by egg yolk is "emulsifier"

7. 7. Set aside, seal the plastic wrap for later use, and then start processing the egg white part

8. 8. Go to a large bowl and pour in egg whites and tartar powder at one time. Add 1/3 fine sugar (about 30g) for the first time, and add 100g fine sugar in three times

9. 9. Beat at low speed until dense and small bubbles. Note:
(1) Pay attention to the egg whites on the side of the egg bowl. Control the egg bowl, while turning it, beat the edge of the clean and essence into it. (2) Continuous whipping, don’t stay too long and beat again, until it is dry. Foaming

10. 10. Add 1/3 fine sugar for the second time, and beat until hard and sharp corners.

11. 11. Take 1/2 of the egg white and add it to the egg yolk and mix evenly. Note:
(1) Remember not to send the egg whites inadequately or excessively; the egg yolk batter and the meringue are over-mixed, causing defoaming; the solution is in the tips, please be patient.

12. 12. Then add the remaining 1/2 egg white to the egg yolk and continue to mix evenly, remember the mixing technique, babies

13. 13. Preheat the oven up and down at 180°C for 10 minutes (preheating means that the oven remains energized after the set temperature, so that when the cake enters the oven, the internal temperature of the oven reaches the temperature we need)

14. 14. Cover the baking pan with high-temperature tarp, and put the batter into the piping bag

15. 15. Squeeze a small circle on the baking tray, shake it lightly to drain the bubbles

16. 16. Bake up and down in the oven at 170℃～180℃ for 8 minutes. Note:
(1) Judge whether the cake is cooked or not, and the toothpick is inserted in and does not bring out the cake body, which may not be really cooked.
(2) Solution: Tap the surface of the cake lightly with your hands, it will be very elastic, and there will be no obvious rustling sound. In addition, a toothpick can be inserted without the cake body to take out, so it can be baked for another 5 minutes.

17. 17. After taking out the oven, put it on the drying rack and let it cool

18. 18. Start making the stuffing part: take 200g of light cream

19. 19. Beat hard sharp corners at medium speed

20. 20. Put the whipped cream in a piping bag, and squeeze a layer of cream on the body of the awe-inspiring cake

21. 21. Take another piece of awe-inspiring cake and press it on top

22. 22. Melt the chocolate in water, decorate the awe-inspiring cake slices

23. 23. Finally, you can squeeze the facial features according to your own preferences

Tips:

(1) The cake does not grow tall (the height is not enough) the egg white is not in place or is over-blended; the egg yolk batter and meringue are over-mixed, causing defoaming; the temperature is not balanced, and the oven is turned on in the middle to affect the temperature. (2) The cake collapses, there should be no oil residue inside the mold, and the adhesion is not enough; it is not completely cooked; there is no undercut cooling after being out of the oven. (3) The coloring is uneven, and it is directly placed on the grill without a baking tray; the temperature of the oven is not accurately controlled or the firepower is uneven. (4) The fire in the upper and lower layers of the bottom of the cake is too strong, and the baking pan needs to be insulated. (5) There are obviously large cavities inside the cake, the meringue is not completely dispensed, and is in an unstable state; the batter is not mixed well; the air is not knocked out after the batter is poured into the mold. (6) The inside is wet and sticky, not fully baked; the batter is too thin. (The proportion of liquid in the formula is too high) (7) Find a reliable recipe. If the proportion of oil is too high, the formula will be incorrect and it will collapse.