#柏翠大赛#barbie Princess Cake

#柏翠大赛#barbie Princess Cake

1. Prepare the ingredients first (1). Sift the low-gluten flour

2. Separate the white and egg yolk, put them into a clean, water-free and oil-free container, add 3 drops of lemon juice to the white

3. Add 25g of powdered sugar to the egg yolk, beat it with a manual whisk, mix well, slowly add the oil, and stir evenly while adding

4. Add water in the same way and stir evenly while adding.

5. Sift the flour in 3 times and mix gently

6. Mix into a dry powder-free egg yolk paste.

7. Add the remaining 1/3 of the powdered sugar to the egg whites, beat in the cook machine at medium speed until coarsely foamed, then change the high speed to add the remaining powdered sugar in two batches.

8. Beat until it is close to dryness, and lift the whisk to a small right angle.

9. Take 1/3 of the meringue into the egg yolk paste, use the cutting and turning method to quickly mix well, then pour all into the remaining meringue and quickly mix it in the same way, pour it into the skirt mold, flatten the surface, and gently shake it out. bubble.

10. Put it into the lower and middle level of the preheated oven, and bake for 50 minutes at 140 degrees.

11. The baked cake was taken out and fell from a high place to exhale the heat.

12. Buckle upside down on the cold shelf to cool off

13. Strip the film with the help of a stripping knife or bare hands. It is easy to take off the film. Sweep away the debris on the surface, the Barbie skirt is complete and clean.

14. Start preparing whipped cream, put half of the whipped cream and powdered sugar in ingredients (2) into a clean, water-free and oil-free cooking machine cooking plate. Whip the whipped cream twice) First, beat at low speed for about 1 minute,

15. Send it at medium speed until it can be decorated. The cook machine is very fast, so be sure to watch it while it is being beaten to prevent it from being beaten.

16. The cake is sliced into layers, the yellow peaches and monkey peaches are washed and peeled and cut into small pieces. The body of the Barbie doll is wrapped in tin foil or plastic wrap.

17. From bottom to top, from big to small, put a layer of cake slices, spread a thin layer of whipped cream, put a layer of fruit, spread a thin layer of whipped cream, put a layer of cake slices, repeat the operation, one layer Yellow peach, a layer of monkey peach, until the cake skirt is folded again

18. Insert the Barbie doll wrapped in tin foil from the small gap in the middle of the top of the cake skirt

19. Dispatch the other half of the light cream in the same way, add a toothpick red and a toothpick yellow food coloring, mix well to make the light cream frosting light orange, in response to the main color of golden autumn, haha. Put it in a prepared piping bag with a cherry blossom piping mouth.

20. Spreading noodles and decorating flowers are both my weaknesses. In addition, if I say whether it’s cold or not, if it’s hot or not, I don’t need to turn on the air conditioner. I just apply a thin layer of light cream directly on the skirt. , Squeezed one by one, covering the entire skirt, and the baby flew the butterfly again, so that the first Barbie was completed hastily.

Tips:

1. The cake batter must be mixed quickly and lightly, using cutting and mixing techniques to prevent tendons and defoaming.

2. After baking the cake body, be sure to vent the heat to prevent it from shrinking.

3. The oven cannot be turned on during the baking process. The temperature and time depend on the temperament of the oven.

4. Whip whipped cream, be sure to observe while beating, so as not to be beaten, oil and water separation.

5. It is best to choose aluminum alloy anode mold for chiffon cakes, which can climb high, and sometimes the non-stick mold can not get up.