Bean Paste Decorated Cake
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1. Prepare all kinds of ingredients and tools, preheat the oven, and heat up and down to 150 degrees. 2. Separate the egg yolk from the egg white, add fine sugar, water, and salad oil to the egg yolk and mix well. 3. Use a manual whisk until the color is whitish and the volume expands. 4. Sift in the mixture of low-gluten flour and corn starch 5. Cross and mix well into a fine paste, set aside for use 6. Add a few drops of lemon juice to the egg whites, and when the fish eyes are soaked, add 1/3 of the fine sugar, and continue to beat
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7. When whisking until the pattern is obvious and the hook is large, add the remaining fine sugar in two times until it becomes a hard foaming state. 8. Take 1/3 of the whisked egg white and pour it into the egg yolk paste, cross and stir evenly 9. Do the same for the remaining egg whites in two steps until they are completely mixed. 10. Pour into the 8-inch anode cake mold in the entrance kitchen, tap a few times to remove air bubbles, and smooth the surface. 11. Put it into the middle and lower layer of the oven, and bake at 150 degrees for about 70 minutes. . The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens. 12. Bake for half of the time, the top is slightly colored, it is in the state of bulging as shown in the figure
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13. After completion, the top is basically flush with the edge. The egg I used is a bit bigger, so the top part is a bit higher. 14. Take out the inverted button and place it on the drying net. 15. Let it cool and demould. 16. Divide the cake into 3 slices horizontally, and the top can be cut off. The whipped cream must be refrigerated 24 hours in advance, or sit in an egg-beating bowl and beat 17. 700 liters of whipped cream with fine sugar (or powdered sugar) until it is decorated. 18. Spread the cream evenly on a layer of cake. Top the diced canned yellow peaches, then flatten with light cream, cover with another slice, and smooth the top and sides
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19. Decorate bean paste with appropriate amount of whipped cream and adjust it to the appropriate softness and hardness. 20. Adjust with various colors of food coloring as needed, and put it in a piping bag. 21. Frame the desired pattern 22. Prepare all the flowers 23. Place them on the cake one by one and decorate the leaves
