Carnation Cake

Carnation Cake

1. Separate the egg whites and egg yolks, add 1 g of salt and 10 g of sugar to the egg yolks and beat them evenly.

2. Add 50 grams of salad oil in 3 times, and beat evenly after each addition.

3. Add the milk in two portions, and beat evenly after each addition.

4. Sift in low powder.

5. Stir until there are no particles.

6. Add a few drops of lemon juice to the egg whites and beat with an electric whisk until large bubbles appear

7. Add 1/3 of 50g sugar.

8. Whisk until the volume increases by about 1 times, add 1/2 of the remaining sugar when the bubble is relatively fine.

9. Continue whipping until the surface becomes grainy and add the remaining sugar.

10. Whip until wet foam, with long sharp corners, not very straight, and the undercut will not fall off.

11. In two bowls, take about 15 grams of egg yolk paste, add two kinds of pigments and mix well,

12. Take about twice the volume of the red egg yolk paste and add it

13. Stir evenly by turning up and down.

14. Prepare two piping bags and put them in the small bottle, fill the cake batter with pigment, cut a small mouth, and tie a knot in the upper space.

15. First paint carnations on the baking tray.

16. Then draw the leaves and flower bones.

17. Draw a bow below and bake in a 170-degree oven for 2 minutes.

18. Now let’s mix the cake batter, take 1/3 of the egg white and add it to the egg yolk batter

19. Use a rubber spatula to stir up from the bottom like a stir-fry, then cut and mix. Do not draw circles to avoid defoaming.

20. Pour the mixed egg yolk paste into the egg whites and stir evenly until the egg whites and egg yolks are completely integrated.

21. At this time, take out the carnations that have been roasted and shaped.

22. Pour the mixed cake batter into the baking pan, smooth the surface, then lift it up and shake it twice to eliminate the bubbles on the surface, send it to the oven at 170 degrees and bake for 15 minutes.

23. Take out the upside-down button on the greased paper, then back on another piece of greased paper, and remove the greased paper.

24. I answered a long phone call while baking the cake. I forgot it. I didn't take it out in time after it was baked. As a result, it didn't go smoothly when it was unmolded.

Tips:

Tips for meditation:

1. This time, I only used 40 grams of sugar because it was made for my mother-in-law, but the process is still the same as I wrote when I used 60 grams, which is convenient for novices to refer to.

2. The egg yolk should not be dripped into the egg during egg separation, otherwise it will be difficult to pass.

3. The mouth of the piping bag must be cut a little smaller, if it is too small, then cut it bigger. If you start to cut it too big, it will come out too much when you paint, which is difficult to control. If the pattern you draw is not satisfactory, you can wipe it off with a paper towel and redraw it.

4. The temperature of the oven should be adjusted according to the actual situation of your own home. The temperature of my oven is probably on the high side. I bake it for 20 minutes before, but after removing the oil paper, there is still a bit of yellow on it. The pattern is not good. This time I did not use a dipping plate, and it did not appear to be a thicker one. If not, If you know whether it is baked, you can open the oven door and pat the surface of the cake. The gravure can quickly bounce back to indicate that it is good. You can also use a toothpick to insert it. When you take it out, there is no cake attached to it to indicate that it is baked.