Fruit Birthday Cake
1.
Find 2 clean containers with no water and no oil to separate the egg liquid! In particular, the egg white bowl must remain water-free and oil-free, which is the key to the success of the cake!
2.
To weigh the white granulated sugar, the weight of the container must be weighed to achieve the exact amount of granulated sugar! I weighed the weight of 60 grams in the egg white and 40 grams in the yolk! The steps should be very detailed, because this is what I did before and has not been posted. This is the first birthday cake I made, but I have made a chiffon cake several times at that time! Every time I use this recipe, I am still very successful!
3.
Low-gluten flour is difficult to buy in supermarkets, and all-purpose flour is generally used at home. The so-called low-gluten flour, all-purpose flour, and high-gluten flour are distinguished by their different protein content. Today I used low-gluten flour made by myself! The ratio of all-purpose flour and cornstarch is 4:1 to produce low-gluten flour!
4.
Add milk, salt, and sugar to the egg yolk!
5.
Then add oil to the egg yolk bowl and stir well!
6.
Sift the mixed low-gluten flour into the egg yolk bowl! Stir well!
7.
Add white sugar and a few drops of lemon juice to the egg whites (white vinegar can be used instead) or add the sugar three times. The electric whisk will be beaten at a medium speed and then at a high speed until it becomes hard, so that the egg whites will produce a small tip without deformation or dripping. Prevail!
8.
Put the whipped egg whites in the egg yolk bowl and quickly turn it up and down until it is even. Do not stir in circles, which will cause defoaming! Stir it and pour it into an 8-inch chiffon cake mold (no need to grind oil), shake the mold gently, shake out the air, and put it into the preheated oven!
9.
Preheat the oven at 155 degrees and bake for 60 minutes
10.
Take it out of the pot and knock it out, then bake the net and let it cool off the mold! I was a chiffon cake baked the night before, and I was afraid that it would not be too late to book a restaurant for my daughter the next day! I sent Dabao away to school in the morning and went to the cake shop and bought 1L Anjia animal cream for 45 yuan. (The boss fooled me with 800 grams of cream, but I sent 700 grams to make a cake roll.) A box of 6 yuan, chocolate birthday Remember to send the cards and candles, white and black and canned, the dragon fruit was bought in the supermarket the day before!
11.
The next day of work: 300 grams of Anjia animal cream plus 24 grams of white sugar. Use an electric whisk to beat at low speed and then turn to medium speed, about 7.8 minutes, because the first time I bought the box, I asked the owner of the cake shop for whipping cream and mounting. The skills of flowers were really learned and used now! Butter cream is very easy to whip, and the boss said that it is not necessary to whip it at high speed because it doesn't like defoaming the well-whipped cream and has good stability! Be sure not to hit it, and stop if you drop it. If the particle is too big, it can’t be used, it means it’s been hit.
12.
It took nearly an hour to wipe the face for the first time, and I was always dissatisfied and a little rough, so let’s include it! Cut the yellow peach into pieces, and put the dragon fruit into pieces neatly as you like!
13.
Decorating flowers is a bit ugly, I'm sorry to show your ugliness! (*¯︶¯*)
14.
Although the chiffon cake made zero mistakes every time, the whole process of spreading the noodles and placing the fruits was a little trembling. When I arrived at the restaurant, I felt that the surprise expression of the baby was worth it! The look in his eyes is so admirable!
15.
Although the decoration is not good, the appreciation of the family is so comforting to me! Y(^_^)Y
16.
This is an absolutely happy birthday! The most meaningful DIY
Tips:
1. The so-called low-gluten flour, medium-gluten flour, and high-gluten flour are distinguished by their different amounts of protein. Turn all-purpose flour into low-gluten flour. You can mix all-purpose flour and cornstarch in a ratio of 4:1 to make low-gluten flour.
2. After rubbing the face, the cream is suitable for decorating after a few strokes!
3. Speed is very important and determines stability. Lemon juice or white vinegar also increases stability!
