Little Dragon Cake
1.
Separate the egg whites and the yolks.
2.
Add 30 grams of sugar to the egg yolk and stir well.
3.
. Add corn oil three times, stirring well each time.
4.
Add the milk three times, stirring well each time.
5.
Sift in low flour and cornstarch.
6.
Use a spatula to mix until there is no grain.
7.
Add a few drops of lemon juice to the egg whites.
8.
Beat with an electric whisk until thick foam is formed, and add 30 grams of sugar.
9.
When the volume increases and the bubbles are more delicate, add 30 grams of sugar.
10.
Beat until the surface is textured, add the remaining 30 grams of sugar.
11.
Continue to beat until hard foaming (beating up the whisk, forming a hard triangle).
12.
Take 1/3 of the egg whites into the egg yolk paste.
13.
Stir up and down with a spatula or cut and mix until a smooth paste is formed.
14.
Pour the egg yolk paste into the egg whites,
15.
Also mix well by turning and cutting.
16.
. Pour into the mold, pick it up and shake it on the table a few times to produce a big bubble.
17.
Preheat the oven at 140 degrees, put it in the oven and bake it at 130 degrees for 1 hour, and then release it after drying.
18.
Make the buttercream and soften the butter beforehand.
19.
Beat until fluffy and smooth.
20.
Add whipped cream in portions
21.
Add condensed milk and stir evenly
22.
Adjust a small amount of pigment into the piping bag.
23.
Draw the outline of the little dragon on oil paper (reverse side)
24.
filling.
25.
Fill it up as much as possible, cover it with greased paper, and freeze it in the refrigerator.
26.
The cake is divided into two layers.
27.
Take the mango flesh and set aside.
28.
Whip the whipped cream with powdered sugar.
29.
After spreading a layer of light cream on the bottom cake, spread the mango, then spread a layer of light cream, and cover another slice of cake.
30.
Add a little coloring to the remaining whipped cream to make it blue.
31.
Smooth the surface of the cake.
32.
Take out the little dragon man and put it on, I put a circle of white heart-shaped candy on the side. There are colorful decorations underneath.
Tips:
When the cake batter is stirred, it should be turned upside down or cut and mixed, not in a circle, so as to avoid defoaming.
Immediately after baking, take it out and shake it on the table a few times to exhaust the heat inside to avoid collapse.
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