Christmas Marshmallow Cream Frosting Dripping Stump Cake
1.
Prepare the raw materials and weigh them.
2.
First, make the cocoa sponge cake, mix milk and butter, melt in water, and mix well.
3.
Separation of white and egg yolk. (Ensure that there is no oil and water in the basin)
4.
Then start to whip the egg whites, drop two drops of white vinegar or lemon juice into the egg whites, first beat until thick bubbles appear, add 1/3 of powdered sugar, then beat until fine bubbles appear, then add 1/3, and finally beat them to the picture state. When the egg whites become white and hard, add the last 1/3 of the powdered sugar.
Pass the speed from slow to fast.
5.
Finally, when the whisk is lifted and a short tip appears on the head, the egg white will be beaten. (No liquidity)
6.
Add egg yolk paste to the meringue three times and beat at high speed. About a minute and a half.
7.
The beaten egg batter will not disappear immediately after marking the figure 8 with a toothpick. You can also insert a toothpick to test.
At this time, the oven is preheated to 175 degrees.
8.
Sift in the mixture of cocoa powder and low-gluten flour, cut and mix evenly. (Don't stir in circles)
9.
Spoon a piece of custard into the butter-milk mixture and mix well. Add to all the egg batter and stir.
10.
Don't stir in circular stirring, and don't over stir to prevent defoaming.
11.
Put greased paper in the 4-inch and 6-inch molds, pour the batter into the mold, and then shake out bubbles.
12.
Put it in the preheated oven, change the temperature to 165 degrees, and bake for about 28 minutes.
13.
The baked cake smashed to exhale the heat, and immediately fell back.
14.
Next, let's make the marshmallow cream glaze. Cut the cream cheese into small pieces and put it in the basin. Then add the marshmallow and beat evenly.
This marshmallow is a liquid marshmallow, without gelatin, it is safe to eat, and it is easy to use in a variety of foods in a liquid state.
ps: Can not use other marshmallows instead
15.
As shown in the picture, it becomes a delicate and smooth feeling and increases the taste.
16.
Pour in 200ml of whipped cream and 9g of icing sugar, and beat together until the cream is 7 minutes. That is, it has fluidity. If you blow it over, you can add a little whipped cream and stir it with your hands to restore fluidity.
17.
Then make ganache pasta, add fluff liquid marshmallow, whipped cream, chocolate, and sea salt to melt.
Stir the melted liquid evenly and set aside.
18.
Put the six-inch cooled sponge cake on the tray, drizzle some cream frosting (you don't need to make the hanging part at this time), and then use a fine spatula to spread the ganache around the cake, scrape from the bottom up, imitating the tree pattern The growth.
19.
Then spread the ganache on the 4-inch sponge cake in the same way, and cover the 6-inch cake body.
Use a spoon to drizzle the cream frosting and make some surface decorations.
20.
The beautiful snow scene stump cake is ready.
It tastes puffy and has an interesting taste.
Tips:
You must use greased paper when baking, which is different from Chiffon.
