1. First of all, we are going to bake a 4-inch chiffon cake. The recipe above is the recipe of a 6-inch chiffon cake. It can bake two 4-inch chiffon cakes. You can use it as a reference. If you only bake one ingredient and halve it. . Weigh all the ingredients, and separate the egg whites and egg yolks into a water-free and oil-free basin.
2. Add 33 grams of white sugar to the egg whites three times and beat with an electric whisk until stiff foaming.
3. Add low-powder, 13 grams of sugar, vegetable oil, and milk to the egg yolk and mix well.
4. Add the meringue to the egg yolk paste three times and stir evenly. Do not stir in circular motions. It will defoam and the baked cake will not rise like a cake.
5. Pour into chiffon cake mold and shake out bubbles.
6. Preheat the oven at 180 degrees for 10 minutes in advance, put it in the lower layer of the cake mold, turn it on the upper and lower fire at 150 degrees, and bake for 50 minutes, and immediately take out the inverted buttons.
7. After letting cool, demould, divide into two pieces, and cut off the edge part.
8. Next, make the mousse. Add sugar and gelatin powder to the milk and stir through hot water until completely melted and let cool for later use.
9. Just beat the whipped cream to a state that does not flow easily.
10. Pour the milk liquid into the whipped cream and stir evenly, the mousse is ready.
11. Put a piece of cake in a live cake mold, pour half of the mousse liquid, and then add another piece of cake, pour the remaining half of the mousse liquid, and put it in the refrigerator for 4-5 hours.
12. Next, make the buttercream hand-painted butterfly. Lay oil paper on the printed picture, and use a pen to trace areas with different contours and shades of color.
13. Place a piece of A4 white paper under the oiled paper with the pattern and clamp it with a plastic splint.
14. Adjust the four colors of the cream, namely light blue, blue, dark blue and black, into the piping bag, and cut a small opening. Fill the buttercream in order according to the painted area.
15. Use the hook line pen to brush one layer in order from the inside to the outside and then brush the next layer to create a sense of layering.
16. Squeeze out the body and tentacles of the butterfly and freeze in the refrigerator for about 30 minutes.
17. The refrigerated mousse cake is taken out and placed on a tray.
18. Remove the frozen buttercream butterfly gently, and use a decorating knife to move it to the middle of the surface of the cake.
19. Use dark blue cream to squeeze out the lace part on the surface and the bottom of the cake, and then squeeze out the rope parts on both sides. I made it into the shape of a rattle.
20. Finally, put two black beads and a plastic pen holder for decoration (the black beads and pen holder should be cleaned and disinfected in advance), and the place where the pen holder is inserted can be decorated with cream.
21. Finished product
22. Finished product
23. Finished product
Tips:Tips:
1. How to make whipped cream frosting: add 50 grams of butter to 10 grams of icing sugar and beat with an electric whisk until it is smooth, then add 50 grams of whipped cream and continue to beat until it is completely blended, smooth and shiny, and it is 0k. The cream must be very smooth to be suitable for hand-painting. Too hot will melt away, too cold will harden, and it will not be hand-painted. Only a temperature of about 20-25 degrees is just right.
2. When toning cream cream, first adjust the blue in the middle, then add a little blue to the original cream cream to make light blue, and add 1 drop of melanin to blue to make dark blue.
