Black Forest Flowers Naked Cake
1.
First prepare the ingredients for the cake, except for the whipped cream and icing sugar, the other ingredients are all the ingredients for the cake. Cut the butter into small pieces and put it at room temperature to soften; put greased paper under the sieve, weigh the low-gluten flour, cocoa powder, red yeast rice powder, and baking powder and put them in the sieve. Beat the eggs and put them in a bowl for later use. . (In particular, if the eggs, milk, and yogurt are taken out of the refrigerator, they must be taken out in advance and warmed back and forth)
2.
Prepare the mold. Generally, the best way to make this kind of several slices of cake is to make a tin foil mold. You can bake several slices at the same time to save time, and it is easy to demould. There is no need to wash the mold in the middle. The important point is that the baked cake does not have any Some places are high and some places are low. Cut out a long strip of tin foil and a block that is slightly larger than the bottom of the mold. The long strip is used as the periphery of the mold. When cutting it, it is better to be longer than it is not enough to connect.
3.
The live bottom of the cake mold is placed on a block of tin foil, and then the bottom of the live bottom is slowly moved up around to make a round mold. Use scissors to cut off the excess part on the top, leaving a height of 1cm.
4.
Then put the bottom in, and then surround the surrounding edges. The tin foil is prone to creases, so you can use it gently when wrapping it.
5.
After the butter is softened, add fine sugar and beat until it puffs. The color of the butter becomes lighter and creamy. Because the amount of sugar is relatively large, you can add it in batches. Use an electric whisk at low speed to beat the sugar and butter each time until the sugar and butter stick together. Add it again to prevent the sugar from flying out when beating. (The fully softened butter can be gently pierced into the finger, it must be softened, otherwise the electric whisk will be very difficult to beat)
6.
After the egg liquid is broken up, add it to the butter in batches. Use an electric whisk to mix the eggs each time. The egg liquid is absorbed by the butter and there is no oil-water separation phenomenon (the eggs must be warmed up, and the eggs in the refrigerator are not warmed up. It is easy to separate oil and water)
7.
As shown in the picture, the egg liquid has been added, the color has become a lot yellower, and it is in the form of a delicate paste. (After this step is completed, you can turn on the oven to start preheating, and the upper and lower fire is 180 degrees)
8.
The powder in the face sieve is sifted onto the greased paper, and the amount of powder is relatively large, and the different powders can be fully mixed by sieve twice.
9.
Then sift one-fifth of the powder into the butter basin, and stir evenly with a rubber spatula.
10.
After mixing the milk and yogurt, add 1/5 to the batter and mix well. (The same milk and yogurt should also be brought out of the refrigerator in advance to warm up, so that it is easier to absorb and reduce oil-water separation. It does not matter if there is a small amount of oil-water separation, it will be improved after adding powder in the next step)
11.
Then add the powder and milk, that is, repeat steps 9 and 10, until the powder and milk are all added and mixed. The consistency of the mixed batter is as shown in the figure, which is much thicker than Chiffon (I added it in 5 times, so the above is 1/5)
12.
Add a teaspoon of baking soda to the batter, stir evenly, and put the batter into a piping bag.
13.
Cut a 1cm-long opening at the bottom of the piping bag, and squeeze the batter into the prepared mold. Make 3 pieces of 6-inch batter and 2 pieces of 8-inch batter. Operation, so as not to get on the mold wall, don’t save this step)
14.
Then smooth the surface. Put it in the middle of the preheated oven and bake at 180 degrees for 12 minutes.
15.
After baking, first tear off the tin foil around, then put the bottom support up and buckle it upside down on the grilling net and let it cool. Bake several other cake slices in the same way. After the cake is baked and let cool, trim the size, stack the two slices together, and cut the excess part with a cake knife. (I bake the cake three times. There are 5 slices of cake in total, 2 slices at a time. You can decide the number of times of baking according to the size of your own oven)
16.
Add 350 grams of whipped cream and 40 grams of powdered sugar to beat until the cream has obvious lines and it can be decorated like a flower.
17.
Take a piece of 8-inch cake with the bottom facing up, then put some cream in the center.
18.
Use a spatula to wipe in one direction. You can turn the bottom to operate. After the surface is smoothed, add an 8-inch cake slice.
19.
Add the other cake slices in the same way. The bottom two slices are 8 inches, the top three are 6 inches, and the top is smoothed.
20.
Then start to wipe the surrounding area. There is no need to add a lot of cream around the sides. If there is a gap between the two layers of cake, you can add a little bit, and then use a spatula to scrape off the excess cream. The same is true for the two 8-inch ones below
21.
Soak the flowers in lemon water for 10 minutes, and then use a kitchen paper towel to absorb the water on them for decoration. The leaves and poles of the flowers must be washed in advance. When washing, be careful not to get your hands. The decoration can be played as you like.
