Bear Cake
1.
Add 12 grams of sugar and honey to 5 egg yolks to whitish
2.
Add 66 g of sugar to the 5 egg whites in three times and beat until moist foaming
3.
Take 1/3 of the meringue and add the egg yolk paste, stir evenly
4.
Sift in low powder and stir evenly
5.
Add 2/3 of the meringue to the batter and continue to mix evenly
6.
15 grams of butter and 34 grams of milk are heated to about 70 degrees, then slowly add to the batter, and mix well while adding
7.
Mix the batter until it is shiny and pour it into the mold
8.
I’m lazy and bake it together. The golden pan is baked at 180 degrees for 13 minutes, and the Barbie mold is baked at 180 degrees for 35 minutes.
9.
Cake slices unmolded after baking
10.
Semi-circular cake that is demoulded after baking
11.
Prepare the bean paste cream for decorating flowers. According to the 1:1 ratio of white bean paste and butter, I first used 100 grams each
12.
Add a little milk to the white bean paste and mix well
13.
The butter is softened and beaten until white
14.
Mix the white bean paste and butter and mix well
15.
Add a little coloring to create different colors of bean paste cream
16.
Place the flowers in the refrigerator and store them in the refrigerator
17.
Whip the whipped cream and sugar until it has lines
18.
Cut the big cake slice into 4 slices, use three slices for the main cake, and one slice for the bear’s ears and hands
19.
Three slices of cake with cream filling in the middle and cream on the outside, then put the semicircle on top and smear whipped cream
20.
Use the remaining cake slices to cut out the shape of the ears, fix them with the red bean paste cream frosting just decorated, and put them in the refrigerator for a while
21.
After fixing, use light cream to wipe the face
22.
To prepare the bear’s hair, this time my bean paste cream is based on the ratio of white bean paste to butter 2:1. I used 200 grams of white bean paste and 100 grams of butter. In the end, there is leftover
23.
Squeeze out the thin strips with 233 piping nozzles, squeeze the bear's head and hands, and fill in the free places with No. 2 flower nozzles
24.
Use black and white chocolate to make eyes, mouths, and ears, and put the flowers on top
25.
Finally, all the finger biscuits can be divided into two sides
26.
Finished picture 1
27.
Finished picture 2
Tips:
2 times Bean Paste Cream Frosting, the ratio of butter is different, the taste is also different, the one with less butter is sweeter! In the process of decorating, the key must be smooth to decorate smoothly. It will become hard at low temperature. You can pinch the decorating bag with your hands to soften the butter!
