1. Separate the egg whites (remember that there must be no water and no oil in the egg beater!) Add fine sugar to the egg yolk, stir evenly, add corn oil, and stir evenly, add pure milk, and stir evenly
2. Sift in low-gluten flour, stir in a Z-shape, mix the flour evenly, remember not to stir in circles... The mixed batter state, fine granulated sugar is added to the egg whites in 3 times, and beat until there are double small hooks, that is, dry state
3. Add 1/3 of the egg whites to the egg yolk paste and mix well, stir and cut and mix, and finally pour all the egg yolk paste into the remaining. Add 1/3 of the egg whites to the egg yolk paste, and stir evenly, stir and cut. 2/3 of the egg whites under the technique, stir evenly, pour into the mold, scrape the batter to make the batter flat, and shake it gently for 2 or 3 times, preheat the oven at 150 degrees for 10 minutes in advance, and put the mold in the oven. Middle and lower layer, roast for 150 minutes for 50 minutes, after roasting, take out the buckle
4. 2 hours after being inverted from the oven, demould with bare hands, cut the cake blank into 3 slices, do not use the top, wash and cut the fruit, 350g whipped cream is poured into 35g fine sugar at a time, first blow it at high speed, turn to medium speed when yogurt-like, and appear After the texture, turn to low speed. The picture shows full hair. It is used for cake interlayer and flower decoration.
5. Spread a layer of cream on the cake base, a layer of fruit, and then spread the cream, so that a layer of fruit cream filling is completed, and then another layer of cake base with a layer of fruit cream filling...... Keep 2 layers of fruit filling and 3 slices of cake Put the dough intact, and simply wipe the noodles. 350g of cream is left. Simply wipe the remaining cream to make up for the leakage... Then put the cake in the refrigerator (I wiped the noodles twice, the first simple wiped the noodles to prevent smearing In the process, the dander of the cake affects the perfection of the surface. This is the first time that the surface is covered. 150g of whipped cream is added to the fine sugar and sent until 7 is distributed (the lines appear)
6. Use a toothpick to draw the initial outline of the God of Wealth on the cake (you can do this if you are confident in your own painter, and be straightforward-if the painter is average, you can use the glutinous rice paper transfer method-safe and effective)
7. To make ganache, dark chocolate and light cream are mixed 1:1, fused with warm water, and then trace the outline of God of Wealth
8. Use the remaining whipped cream to dispense until 7 (I sent it together when I made the second wiping cream, and then scooped it out and put it in the refrigerator for later use, so I don’t need to re-dispense it again), and then fill in the various parts of the God of Wealth~
9. Put on decorative chocolates, the finished product is festive and beautiful~
