【flower Cluster Cup Cake】——my First Fondant Making
by quenny
Favorite
Difficulty
Hard
Time
2h
Serving
2
Speaking of it, sponge cake is a very basic cake, and it is also a cake that is easy to be despised and lead to failure.
The first time I made sponge cakes, the failure was horrible. After baking, the cake shrank severely, there were layers inside, and then there was a semi-liquid part in the middle that didn't solidify even if it was baked. . .
Later, I read the post carefully and read the blog, and found that the reason for my failure was probably the failure of the whole egg. And the most important part of making sponge cake is to beat the whole egg.
Whipping a whole egg is not as easy as whistling egg whites alone, and likewise, she is not as easy to beat egg whites.
So to what extent should the egg liquid be beaten in the end? Simply put, there is a certain amount of residue on the whisk, and the dripping speed is relatively slow. The residual egg liquid can maintain a small sharp corner shape on the whisk, and the dripping egg liquid remains It will disappear in about 10 seconds. At this level, the whole egg liquid must be beaten, and to reach this level, it takes about 12 minutes or more to be uninterrupted.
So later when I introduced my experience to others, I would let them fight for as long as possible so that the whole egg could be sent to the required level. But when the egg batter is really sent in place, it is very forbidden to toss during follow-up actions. Even if it is treated roughly, it will not be easy to defoam. Of course, it is best to use gentle operations.
After the whole egg is beaten, the ingredients are added, and it needs to be stirred. The mixing here pays attention to a technique, and it is especially important to note that you cannot stir in a circle at will. This action will easily defoam the egg batter. The best way is to shovel from one side along the bottom to the other side and turn it up like a stir-fried dish. While turning the shovel, use the other hand to turn the edge of the pot so that the added ingredients and egg batter can be easily removed. Mix well without defoaming.
If you can pay attention to the points mentioned above, basically success is a very easy thing. Then, the simple sponge cupcakes, slightly decorated according to the mood, will become very eye-catching in an instant~ the mood also changes. It's great~~
material:
Sponge cup cake: 5 eggs, 240g low-gluten flour, 150g corn oil, 100g milk, 275g caster sugar
Surface decoration: appropriate amount of fondant paste, appropriate amount of food coloring, appropriate amount of transparent mirror pectin"
The first time I made sponge cakes, the failure was horrible. After baking, the cake shrank severely, there were layers inside, and then there was a semi-liquid part in the middle that didn't solidify even if it was baked. . .
Later, I read the post carefully and read the blog, and found that the reason for my failure was probably the failure of the whole egg. And the most important part of making sponge cake is to beat the whole egg.
Whipping a whole egg is not as easy as whistling egg whites alone, and likewise, she is not as easy to beat egg whites.
So to what extent should the egg liquid be beaten in the end? Simply put, there is a certain amount of residue on the whisk, and the dripping speed is relatively slow. The residual egg liquid can maintain a small sharp corner shape on the whisk, and the dripping egg liquid remains It will disappear in about 10 seconds. At this level, the whole egg liquid must be beaten, and to reach this level, it takes about 12 minutes or more to be uninterrupted.
So later when I introduced my experience to others, I would let them fight for as long as possible so that the whole egg could be sent to the required level. But when the egg batter is really sent in place, it is very forbidden to toss during follow-up actions. Even if it is treated roughly, it will not be easy to defoam. Of course, it is best to use gentle operations.
After the whole egg is beaten, the ingredients are added, and it needs to be stirred. The mixing here pays attention to a technique, and it is especially important to note that you cannot stir in a circle at will. This action will easily defoam the egg batter. The best way is to shovel from one side along the bottom to the other side and turn it up like a stir-fried dish. While turning the shovel, use the other hand to turn the edge of the pot so that the added ingredients and egg batter can be easily removed. Mix well without defoaming.
If you can pay attention to the points mentioned above, basically success is a very easy thing. Then, the simple sponge cupcakes, slightly decorated according to the mood, will become very eye-catching in an instant~ the mood also changes. It's great~~
material:
Sponge cup cake: 5 eggs, 240g low-gluten flour, 150g corn oil, 100g milk, 275g caster sugar
Surface decoration: appropriate amount of fondant paste, appropriate amount of food coloring, appropriate amount of transparent mirror pectin"
