# Fourth Baking Contest and is Love to Eat Festival#mother's Day Butter Cake
1.
Prepare all the materials first
2.
Separate the eggs first, put the egg whites in a clean egg-beating bowl, the egg-beating bowl must be clean, oil-free and water-free, put the egg yolks in another bowl, first process the egg yolk paste, and mix the milk and corn oil together
3.
Use a manual whisk to beat and mix evenly and completely mix well, and mix until there is no water and oil
4.
Sift in the low-gluten flour and use a spatula to stir the low-gluten flour until there is no dry powder.
5.
Then pour the egg yolk into the basin, and then use a spatula to stir and mix well. Just mix until the liquid egg yolk paste is ready, so that the egg yolk paste is ready and set aside
6.
After the egg yolk paste is made, beat the egg whites. Turn on the electric whisk at a low speed. First beat the egg whites to the point of fish-eye foam, and then add one-third of the fine sugar.
7.
When the egg whites are slightly fine and soft, add 1/2 of the remaining sugar
8.
Then continue to beat until the eggs stand up to form a small hook, and then add the last fine sugar and corn starch
9.
Continue to beat until the egg beater is lifted to form a hard pointed hook
10.
Take one third of the beaten egg whites into the egg yolk batter, use a spatula to cut and mix, and mix from 2 o'clock to 8 o'clock from bottom to top to mix the cake batter evenly until it is invisible Egg white
11.
Pour the batter that has just been mixed back into the egg whites, and then similarly cut and mix, turning from 2 o'clock to 8 o'clock from bottom to top, and mix the cake batter evenly until the egg whites are not visible. The mixed batter is fluid but relatively viscous
12.
Pour the mixed batter into a 6-inch mold, pour 7-8 minutes full, don’t pour too much, after pouring, shake the mold a few times to shake out large bubbles, and then use toothpicks to treat the small bubbles on the surface
13.
Preheat the oven at 160 degrees for 10 minutes in advance. Put the cake on the baking tray and put it in the middle of the preheated oven. Heat up and down at 160 degrees for 50 minutes. Remember not to open the oven door midway.
14.
After being out of the oven, shake a few times from a height of 20 cm to shake out the heat inside, and then buckle upside down for 2 hours until it is completely cooled before it can take off.
15.
After the cake is completely cool, use a slice aid to divide the cake into three pieces
16.
First cut the fruit you like into small pieces, I use mango, red dragon fruit, kiwi fruit
17.
Now let’s whip the whipped cream. I like to use the blue pinwheel to pour the whipped cream into the basin of the chef’s machine.
18.
Pour in the caster sugar,
19.
Add a little bit of salt, I personally like to add a little bit of salt, mainly to neutralize the sweetness of the whipped cream
20.
Install the egg beater on the cook machine, and then turn the button to the 5th gear to whip the whipped cream. This is very important. You must squat and watch. Don't walk away, lest the cream has been beaten and the good cream was wasted.
21.
After about 1 minute, the following postures suitable for wiping will appear. The cream for wiping should be slightly softer, and it should be smoothed until it has a little texture. If it is too hard, it will be thicker and thicker when wiping the surface.
22.
Put the first piece of cake on the decorating table and spread cream on the surface of the cake,
23.
Put the fruit in the middle, and then spread the cream,
24.
Cover with a second piece of cake, then spread cream, and add fruit,
25.
Spread the cream again, and cover the cake slices at the end
26.
Then apply cream on the surface and wipe the surface evenly,
27.
Then, use a triangular spatula to scrape evenly around the cake
28.
Put the spiral 8-tooth piping nozzle in the piping bag first, then put the remaining whipped cream into the piping bag, and squeeze your favorite pattern on the surface of the cake.
29.
After finishing the pattern on the cake, use decorating sugar to decorate separately
30.
First prepare a hot water, put a small bowl in it, put the chocolate in the small bowl, and the insulated water will melt the chocolate
31.
Add the right amount of whipped cream to the melted chocolate to make ganache
32.
Put the adjusted ganache into a piping bag, cut a small mouth with scissors, and then write the words on the surface of the cake. The words on the surface are very random. I don’t write very well and my hands are shaking.
Tips:
The fruit inside the cake can be very random, and the surface decoration can also be very random
