Flower Cream Birthday Cake
1.
Preheat the Dongling oven at 150°C for 10 minutes. The egg white and egg yolk are separated and put into an egg-beating basin without water and oil.
2.
Add the water and corn oil indicated in the main ingredients to the egg yolk, and beat with a whisk until the volume becomes larger and the color becomes lighter and fluffy. The smaller the grease particles, the more even the distribution. It can be done with a manual whisk. It does not matter whether the eggs are refrigerated or at room temperature, as long as they are fresh.
3.
Sift in the mixture of low-gluten flour and cornstarch, turn it in a cross from the bottom and stir to form a fine and viscous state, set aside. Don't over-mix to avoid gluten. If you really have lumps, you can pass the batter through a sieve.
4.
Add a little lemon juice or white vinegar to the separated egg whites, and use an electric whisk to beat in a uniform speed in one direction. The egg white is alkaline. Add acidic lemon juice or white vinegar to neutralize it, which is more conducive to passing. It's better to use lemon juice to remove the fishy smell. It's okay to add nothing.
5.
Add the fine sugar in the auxiliary materials three times (fish-eye bubbles, obvious patterns, large hooks), and send them to a hard foaming state. As shown in the figure, after stopping the whisk, lift the whisk and the egg whites form a sharp corner. The sharp corner can be short and upright, or it can be slightly taller, with the top bend and not bend, either. If you are a novice, it is difficult to judge, you can make it upright and short sharp corners, so as to avoid insufficient dissemination and defoaming halfway.
6.
Add the whipped egg white to the egg yolk liquid in three times, mix well in a cross pattern from the bottom, and add the next time after each time until all is well mixed.
7.
The state after mixing is fine and viscous, and the volume is not much different from the whipped egg white before mixing. There are no white clumps of egg white, and there is no residual egg yolk paste at the bottom of the egg-beating bowl. If the volume is significantly reduced after mixing, it is defoaming, which may be caused by insufficient egg whites or over-mixing. You don't have to go into the oven to know that you have failed.
8.
Pour the finished cake batter into the mold at one time, do not scrape it into the mold piece by piece with a spatula, so as not to bring in excessive air. Bump a few times to shake out bubbles, and roughly smooth the surface. The eggs I use are slightly larger, so they are quite full after being molded. Generally, they are just eighth full.
9.
Put the preheated Dongling oven in the middle and lower layer, and bake at 150 degrees for about 40 minutes. The specific time and temperature should be increased according to different ovens.
10.
After taking it out, you can see that the surface is very evenly colored. But because there is more batter and the top part is too much, this part should be cut off when slicing.
11.
Place the inverted button on the drying net, and release the mold after it has cooled down. There are two ways of demolding. One is to scrape a circle along the edge with a demolding knife, and the bottom is up. The second is to pick a circle along the edge directly by hand, the cake structure is very flexible and easy to demould.
12.
Whip the chilled whipped cream with fine sugar until it is decorated
13.
Spread a little light cream on the sliced cake base, and sprinkle the canned yellow peaches that have been drained and cut into pieces.
14.
Spread another layer of whipped cream, smooth and cover with a piece of cake base
15.
Smooth the sides and the top with light cream, cut the finger biscuits in half into appropriate lengths, wrap them around the cake, and tie a bow on the outer ring with a ribbon
16.
Prepare a few flowers
17.
Put flowers and elf dolls on top
Tips:
I use less whipped cream. I left a little bit of the 8-inch birthday cake before, and it is not enough to decorate the surface and the surrounding surface, so I use finger biscuits to decorate it.
