Cheese Butter Frost Cake

Cheese Butter Frost Cake

1. Separate the refrigerated eggs, the yolks and the egg whites. They are packed in water-free and oil-free containers.

2. First make the egg yolk batter, pour the salad oil and milk into the bowl

3. Add 20 grams of caster sugar and stir with a hand whisk until it is completely melted and emulsified.

4. Add one egg yolk at a time and beat evenly

5. Until all the eggs have been whipped

6. Sift in the low-gluten flour in 2 times, stir in a zigzag shape, and then sift in the second flour after mixing.

7. The mixed batter is smooth and fluid. The egg yolk batter is made.

8. To start whistling the egg whites, first add a few drops of lemon juice to the egg whites.

9. Use the 1st gear (low speed) of the electric whisk to beat large bubbles.

10. 50 grams of sugar for egg whites, add 1/3 of the fine sugar at this time. Continue to beat and add the remaining sugar in 2 times until 10 is distributed.

11. Take 1/3 of the meringue and add it to the egg yolk batter, cut and mix with a rubber spatula, and stir evenly.

12. Pour the mixed egg yolk batter back into the remaining meringue

13. Continue to mix well with a rubber spatula.

14. Pour the mixed cake batter into the cake mold, hold the cake mold with both hands, and gently drop it from top to bottom several times to shake off large bubbles. Put the cake mold in the preheated oven, and bake for 50 minutes at 160 degrees

15. Take out the inverted button after baking

16. Let cool before demoulding.

17. Divide the finished chiffon cake into 3 slices

18. 400g whipped cream plus 40g caster sugar

19. Beat with ice water until it can hold up

20. Take one slice and place it on the mounting table, and smear a layer of strawberry jam

21. Put some cream on the whole face

22. Put on the second piece of cake and spread a layer of strawberry jam

23. Put some cream on the whole face

24. Place the third piece of cake on top and be careful to align with the bottom 2 layers

25. Put the cream directly

26. Wrap the whole cake with cream and spread it evenly

27. Put the small chrysanthemum mouth into the piping bag, then put the remaining cream in the piping bag to squeeze out the air, and squeeze the shell flowers on the top and bottom.

28. To make cheese cream: cut into small pieces of butter to soften

29. Add powdered sugar in one go

30. Sent until the color turns white

31. Add softened cream cheese

32. Continue to beat until it is even

33. Squeeze in a few drops of fresh lemon juice and beat a few creams to make it.

34. Put the rose mouth into the piping bag, and then put the whipped cheese cream

35. Frame a few roses and place them in the center of the cake, and then use green cream to squeeze out the leaf shape

36. The cake is finished. The roses I made are not beautiful, not realistic, or delicate! This is my debut work. It’s the first time I mount a rose. I don’t know how it will be at my mercy and will not obey my command! It took a few hours to make such a few decent ones.

Tips:

Xiaoyingzi's words:
1. Whipped the whipped cream a little at the beginning, and then use a manual whisk to beat to a proper state. The cream used for wiping the noodles should not be old, it is slightly softer, it will age during the wiping process, and once it’s done, it won’t be remedied.
2. Wearing gloves when decorating flowers has a certain effect on maintaining the stability of the cream
3. The stability of cream will be better when the weather is hot in an air-conditioned room
4. Do not make too much butter cream. If you can't use it at a time, put it in the refrigerator for a few days without any problem. It is best to use it as soon as possible.