Name: Bubble Bath Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g Corn oil; 50g milk; 63g Low-gluten flour; 7g Coconut; 5g corn starch; a little salt; 30g Caster sugar; A few drops Lemon juice; 1 piece Confused doll; Some Light cream

Bubble Bath Cake

by january0106

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

The plan and wish for 2015 is to learn how to decorate flowers.
Since there is a plan, it must be given action,
This cake is practiced, so I made a 17cm hollow chiffon cake.
After the cake is baked, I practice hands directly, so there is no expectation inside~~
I saw this bubble bath cake before and I thought it was very cute.
My niece’s birthday in February coincides with the Spring Festival.
My little niece especially likes Barbie dolls, and there are several collections at home.
Every time she goes to her house during festivals, she always takes out her baby doll,
She will also make beautiful dresses for the doll,
One can imagine how much she likes dolls,
So this year’s Spring Festival she celebrated her birthday and decided to give her a cute bubble bath cake.
Now that you have decided to do it, you have to practice first.
Otherwise I will be embarrassed by that time, hehe. . . "

Bubble Bath Cake

1. Separate egg yolk and egg white;

2. Add corn oil to the egg yolk and mix well;

3. Add milk and mix well;

4. Sift in low-gluten flour and stir evenly until smooth and without particles;

5. Add the minced coconut, stir well and set aside;

6. Add a little salt and lemon juice to the egg whites;

7. Add the pre-mixed corn starch sugar in three times, and beat at low speed until it is wet and dry;

8. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly;

9. Then pour it back into the remaining egg whites and mix evenly;

10. Pour the batter into the mold, shake out bubbles, preheat the oven to 160 degrees, put it in the mold, adjust the temperature to 140 degrees, and bake for 45 minutes;

11. After baking, let it cool down.

12. Put a plastic wrap on the sterilized baby doll bag after disinfection and wash, and set aside

13. Spread whipped cream on the hollow chiffon cake;

14. Take part of the cream and turn it into light blue, and put it into the piping bag of the No. 8 piping nozzle, and the No. 12 piping nozzle with the white cream;

15. Use the No. 8 decorating nozzle to squeeze a long stream of water along the periphery of the cake, and place the doll on the cake to form a shape;

16. Use the No. 12 piping nozzle to squeeze out large bubbles in the middle. When you squeeze, feel free to squeeze some messy bubbles on the blue water stream.