Birthday Cake
1.
Two egg yolks and egg whites are separated in two water- and oil-free basins.
2.
Add 10g of sugar to the egg yolk and stir well.
3.
Add milk and stir evenly.
4.
Sift in the rice noodles and mix evenly.
5.
Stir the rice noodles evenly, then add edible oil and stir well.
6.
Set aside for later use.
7.
Beat the egg whites for the first time, add sugar and continue to beat them.
8.
Beat until the bubble is fine, add sugar for the second time and continue to beat.
9.
Whipped meringue paste.
10.
Take 1/3 of the egg white and put it in the egg yolk paste and mix well.
11.
Mix the egg whites in the egg yolk paste 3 times and mix evenly.
12.
Pour the cake batter evenly mixed twice into the egg white bowl and stir evenly.
13.
Drop the first step to prepare the raw materials.
14.
Pour the cake batter into the mold to cover the plastic wrap and shake to remove any bubbles.
15.
Boil the water in the pot, put the mold in the pot and steam for 35 minutes.
16.
The cooked rice cake (previously used rice cake Xiangxian method) is white and flawless.
17.
Let the rice cake cool and take it out.
18.
This is the cream frosting that was not used up for the cake yesterday (after putting it in the refrigerator, I didn’t expect it to be used today after a few beats with a whisk). Because it is white cream frosting, I added half a drop of pigment. Light pink is very beautiful.
19.
Put it in a piping bag.
20.
Because I don't like to eat cream, I didn't wipe the noodles and just squeezed the flowers at random. The pattern was fresh and beautiful.
21.
Different angles and different effects. I like light colors and family banquets. I shared this birthday cake designed to celebrate the 69th anniversary of the National Day.
