1. Mix the milk and corn oil and whipped until it is emulsified. Today, the egg yolk paste is made by the back-egg method, which can make the flour paste more fully, not easy to build up, and the structure of the cake will be more delicate, suitable for novices.
2. Sift in the flour and stir back and forth with a manual whisk in a straight line. It will be a bit rough and not delicate. It’s okay. It will be different when you add the egg yolk.
3. Add the egg yolks one by one and stir them back and forth in a zigzag pattern. The final egg yolk paste is very delicate and shiny, which is in a very good state. The prepared egg yolk paste is ready for use.
4. Add the egg whites to the lemon juice. When the fish eyes are soaked, add all the white sugar at one time, and send it to the neutral and dry foaming state as shown in the figure. There will be strong small hooks. This is it.
5. Dig one-third of the meringue into the egg yolk paste made just now, stir evenly with a manual whisk, and then pour it back into the remaining egg whites.
6. Finally, use a manual whisk again to mix evenly, because the manual whisk can’t get to the bottom, so after mixing, hang up the unmixed egg whites with a spatula and mix them evenly. The final product is very delicate, like chocolate. The texture, but not thin, no defoaming at all.
7. Pour the cake batter into the Barbie cake mold and drop it at a distance of 20 cm. Gently shake out the big bubbles in the cake. This will make the cake more delicate.
8. Preheat the oven to 170 degrees in advance, put in a cake tin and bake for 35 minutes. I usually start to preheat the oven after the egg whites have been dispensed, and the preheating is completed just after being mixed into the mold. There will be no defoaming due to waiting and no electricity consumption due to the long waiting time.
9. Take out the baked cake right away, buckle upside down and let it cool before demoulding. The baked cake is very soft and elastic, and it will be easy to demould.
10. On the turntable of learning kitchen, put a towel on it to prevent slippage, then put the cake base, and finally put the cake base.
11. Whip the whipped cream with white sugar and pass until 8 to distribute. There are lines but not too hard. In the process of decorating, the state will continue to harden under the action of the scraper, which is just right. If 10 points are passed, the whipped cream will be a bit overwhelming at the end of decorating, not too delicate.
12. Spread the whipped cream on the cake body and try to make it as flat as possible. If it is not flat, you can use mousse around it to tidy it up. But we need to decorate the surface, it doesn't matter if it is not flat. In my picture, the cake body is not cut open and the cream is not cut, so the cake is firmer. Wrap the Barbie doll with plastic wrap and insert it into the creamed cake.
13. Put the remaining cream in a piping bag, and then use a cookie mouth to squeeze the surface of Barbie's skirt with roses. You can add a little pigment and squeeze out the skirt of the gradient color. My color change is a bit sudden, because the child is in a hurry to eat, and that's it.
Tips:1. Do not pass the cream used to decorate the flowers to 10 points, so as not to pass the final cream state, it will not be delicate.
2. Stir the cake batter with a manual whisk, it will mix well quickly, and will not defoam.
3. Don't have too much liquid in the cake body, so that the baked cake is too wet, which will affect the softness and elasticity.
3. Successful cakes are easy to demould and will not be broken.
4. Please adjust the oven temperature flexibly according to your own oven.
