Multi-tiered Birthday Cake
1.
1. Material drawing.
2.
2. Mix the milk and oil evenly with manual egg pump.
3.
3. The egg yolk and egg white are separated, and the egg yolk is directly added to the cream mixture.
4.
4. Add 40 grams of sugar to the egg yolk, mix well and set aside.
5.
5. Stir the egg whites with an electric whisk, and add sugar once when the foam is thick.
6.
6. Add sugar again after the bubbles have become thinner.
7.
7. After that, add sugar again, add the remaining 80 grams of sugar in three times, beat the egg whites to 8 to distribute, pull up the whisk to pull out the sharp corners. Preheat the oven at 170 degrees.
8.
8. Sift the flour and add it to the egg yolk paste.
9.
9. After stirring with a whisk, directly use an electric whisk to beat evenly at low speed.
10.
10. Take part of the egg white paste and mix it with the egg yolk paste, pay attention to the technique, use the technique of turning or cutting, and do not make a circle.
11.
11. Then pour this part of the paste back into the egg whites,
12.
12. Mix evenly by turning or cutting.
13.
13. Pour into an 8-inch chiffon mold and knock out large bubbles lightly.
14.
14. Put into the oven, middle and lower level, 170 degrees for 80 minutes. The cake will grow taller and fall back in the oven, and the cake will be ready when it is completely finished.
15.
15. The cake was upside down after it came out of the oven. Because it was too full, I used a rolling pin.
16.
16. The state after being completely cooled is basically the same as when it was released.
17.
17. Release the mold after all cooling.
18.
1. Material drawing.
19.
2. Prepare a basin of water at about 50 degrees. Put a basin in the water, put the whole eggs in the basin, and add sugar.
20.
3. Use an electric whisk to beat at low speed and then high speed.
21.
4. Depending on the number of whisk and eggs, choose to rest for two minutes.
22.
5. The egg turns from yellow to white in the basin, and its volume will gradually increase.
23.
6. Beating to this state where the dripping does not disappear after pulling up, the beating is over.
24.
7. Sift the low flour into the egg batter.
25.
8. Mix evenly by turning and mixing. Turn over 100 times.
26.
9. Mix the water and oil thoroughly.
27.
10. Take two scoops of beaten egg batter, add it to the water-oil mixture, and mix evenly.
28.
11. Pour this part of the paste back into a large basin and stir evenly. The purpose of this is to reduce the chance of defoaming.
29.
12. Mix fully and evenly, the paste is delicate and smooth.
30.
13. Divide the egg batter into the mold.
31.
14. One 8-inch and one 4-inch.
32.
15. Put it in the middle and lower part of the oven at 170 degrees for 60 minutes. Because it is done continuously, there is no need to write the preheating process.
33.
16. The baked sponge is removed from the mold.
34.
17. Sponge cakes baked with savarin are also demoulded.
35.
18. The genius mother, cut 8 inches into 6 inches.
36.
1. Chiffon is divided into three pieces.
37.
2. The sponge is divided into two pieces.
38.
3. Prepare the fruit, using oranges, dragon fruit, strawberries, and dried cranberries.
39.
4. Peel and chop the fruit.
40.
5. Add sugar to the cream, just add 15%.
41.
6. Beat the cream until it has a pattern. Low speed is used for the whole process of whipping cream. Animal cream is not as stiff as vegetable cream. It is not suitable for complex decoration. The expectations should not be too high to avoid overbeating the cream.
42.
7. Put the 8-inch cake piece by piece, spread the cream, add the fruit, and then spread the cream. repeat.
43.
9. Repeat 7 steps.
44.
8. Repeat 7 steps.
45.
10. After placing the three pieces of Chiffon, when placing the fruit, the surrounding area will be out of the way.
46.
11. Continue to repeat the steps of spreading the cream and putting the fruit, and put the sponge on.
47.
12. Finally put on four inches of Savarin.
48.
13. Spread the cream evenly, start to lay out the strawberries, cut the strawberries into three or four slices, and place the strawberries on the junction of the first, second and third layers.
49.
14. Add yellow pigment to the remaining cream and mix well.
50.
15. Put it into a piping bag, cut out a small opening, and squeeze out the decoration at will on the white cream. 16. Okay, the cake is ready.
Tips:
It's all in the steps.