Heart-shaped Cake-for You Who are Different on Queen's Day
1.
Prepare all the ingredients in advance.
2.
Mix low-gluten flour and milk powder through a sieve.
3.
Stir the salad oil and water evenly.
4.
Pour all powders (low powder + milk powder) at once.
5.
Pour in the egg yolk and stir well.
6.
Add half of the caster sugar to the egg whites.
7.
Turn on the cook machine at high speed at 6 speeds, and add the remaining fine sugar when the egg whites become larger and creamy.
8.
The chef machine continues to send at high speed (I used the Changdi chef machine, and the whole process took about 2 minutes).
9.
Lift up the egg beater to form a beak as shown in the figure.
10.
Add a drop of red food coloring and stir evenly at low speed to make the meringue pink.
11.
Take half of the meringue and egg yolk paste, cut and mix evenly.
12.
Pour into the remaining meringue, cut and mix thoroughly.
13.
Pour into the mold (I used Xuechu 9-inch deep-plate pizza mold).
14.
Preheat the oven to 150 degrees in advance, bake for 35 minutes, and take out the baked cake immediately without upsetting.
15.
After the cake cools, divide it into two pieces.
16.
Use a mousse ring to make a heart shape.
17.
Then use a small mousse ring to press out the center part.
18.
Add whipped cream and powdered sugar.
19.
Turn the cook machine to 6 gears, and send it at high speed until it is decorated like a flower as shown in the picture.
20.
The whipped cream is put into the piping bag, and the top of the piping bag is cut off to form a natural circle without a piping mouth.
21.
Squeeze round whipped cream evenly on the cake base.
22.
The second layer of cake embryo is also squeezed with light cream, and finally decorated with marlin sugar, edible gold leaf, dried strawberries, and sugar beads.
23.
I especially like this orange pink.
24.
The color of the cake matches perfectly with my new powder.
25.
Friends must use low flour to make cakes, and never use high flour to make cakes.
Tips:
The key to making this cake is to beat the egg whites. First, the egg beater used to beat the egg whites must be water-free and oil-free. The egg whites are beaten at a level of about 8. You can refer to the process diagram in the recipe and lift the egg beater. The beak shape is enough. Because the power of different brands of egg beaters is different, the passing time will be different. The passing time I gave is for reference only.
