Name: # Fourth Baking Contest and is Love to Eat Festival# Son of Forest-three-dimensional Decorated Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Caster sugar; 100g Low-gluten flour; 20g milk; 30g Salad oil; 300g butter; 120g Egg white; 36g water; a little Matcha powder; a little cocoa powder; A few drops Food coloring

# Fourth Baking Contest and is Love to Eat Festival# Son of Forest-three-dimensional Decorated Cake

1. Prepare various materials, preheat the oven, and fire up and down at 180 degrees for 10 minutes. Beat whole eggs at room temperature in a basin and beat with fine sugar. Send it to the point where the volume becomes larger, the color becomes white, and when the egg beater is lifted, the traces of the drop will not disappear quickly. Sift in the low-gluten flour in 2-3 times, and mix well with the bottom toss. After mixing until there is no dry powder, add the mixed milk and salad oil. The milk and salad oil should be stirred until there is no oil on the surface. Pour into an 8-inch round mold and shake out bubbles.

# Fourth Baking Contest and is Love to Eat Festival# Son of Forest-three-dimensional Decorated Cake recipe

2. Put it in the middle of the oven and bake at 180 degrees for 35-40 minutes. While baking the cake base, make the Italian cream. Cut the butter into small pieces and soften at room temperature. Beat with a whisk until smooth and set aside. Pour the granulated sugar and water into a small enamel cup, and heat it to 118-121 degrees in an electric ceramic stove. While the syrup is being heated, the egg whites and granulated sugar are beaten until they are distributed. Add the boiled syrup along the edge of the participle, and quickly beat until it is completely integrated. At this time, the egg white is shiny and paint-like.

3. Add the painted egg whites to the butter and continue to beat. At the beginning, there will be tofu residue with separation of water and oil, and after continuous stirring, it will form a fluffy and smooth state as shown in the figure. The Italian cream is ready and set aside for later use. Layer the sponge cake that has been baked and released from the mold, the top layer is slightly inclined, not horizontally split. Use butter cream to smooth the bond between each layer. Stack them one by one, and roughly smooth the surface and surroundings after finishing. The whipped cream I used to spread the noodles was left over from the previous cake, which saves the amount of cream, otherwise the cream will almost double. .

4. Use a toothpick to draw the outline of the deer on the cut top layer cake. My neck is a bit short and my ears are a bit bigger. You can modify it as you wish. Cut it out and place it on the flattened cake. The cream is divided into several portions, one of which is a suitable amount of cocoa powder, put into a cut-out piping bag, and spread on the surface. Squeeze more of the protruding part of the mouth. Use a small brush to gently brush in the direction of fur growth. Use the original color cream to smudge the fur on the eyes and chest. The black pigment tuned cream cream, draw the eye contour, dark eyeball and highlight.

5. The cream frosting of matcha powder is put into the Montblanc decorating mouth, and the squeezed grass leaves are squeezed out from the belly. In the same way, call out other colors, squeeze out different flower types and leaf shapes with different flower mouths, and freeze them in the refrigerator until they solidify. During this process, I forgot to take pictures because I was busy going out to pick up my children. Dip the brush in different colors to render the background color, place the frozen flowers and leaves, and then decorate it.