[my Baking Time] Christmas Has Passed, Continue to Wait, Overdue Offer---2011 Christmas Cake

[my Baking Time] Christmas Has Passed, Continue to Wait, Overdue Offer---2011 Christmas Cake

1. Cocoa Chiffon---mixed with low powder and baking powder.

2. The mixed powder is sieved twice for use.

3. Cocoa powder is heated and water is stirred into a chocolate paste and let cool for later use.

4. Beat the egg yolks with a whisk, add the egg yolks and continue beating with sugar.

5. Beat until the egg liquid turns lighter and thicker.

6. Add vegetable oil several times in small amounts, beating each time until the vegetable oil is completely fused with the egg liquid, and then add the next time.

7. After adding all the vegetable oil, the egg liquid will flow down like this thick line when you lift the whisk.

8. Then pour the milk and beat it with a whisk.

9. Put in the cocoa liquor previously melted with hot water (the cocoa liquor will be solidified and thick at this time).

10. Use a whisk to continue beating evenly into a cocoa paste with egg yolks.

11. Sift in the mixture of low powder and baking powder (this time is the third sieve, when you are ready to work, mix the low powder and baking powder through the sieve twice).

12. Use a whisk in different directions to make a cocoa batter evenly, and make the cocoa egg yolk batter.

13. Put the right amount of lemon juice, baking powder and salt in the protein bowl (I used a small spoon of 1ML, baking powder, lemon juice 1ML, salt 0.5ML).

14. Use an electric whisk to beat at low speed until it becomes thick.

15. Add 1/3 of the egg whites and caster sugar.

16. Continue whipping until the whole foam is as fine as soap froth and add another 2/3 of the caster sugar.

17. The electric egg beater is changed to high-speed whipping, and the egg whites can be beaten until hard foaming.

18. The egg yolk paste and egg white paste are ready, and the 6-inch chiffon mould should be clean and free of water and oil.

19. Take 1/3 of the egg white paste and put it in the cocoa egg yolk paste.

20. Use a rubber spatula to mix evenly (some of this place says that you can mix it slightly, and some say that you should not be afraid of defoaming. Try to mix the two pastes evenly. My own experience is to mix two different textures. Try to mix the paste as much as possible, so that it will be easy to mix after the other 2/3 of the egg white paste is added in, and the final mixed chiffon paste will not show the traces of egg white paste and egg yolk paste. Uniform situation).

21. Then add another 2/3 of the egg white paste into the egg yolk paste.

22. This time, just use a rubber spatula to mix it gently and quickly.

23. Pour the mixed chiffon paste slowly from a height of about 10cm into the chiffon mold, pick up the mold and shake it up and down a few times, then place it on the table and shake it a few times to eliminate the big bubbles inside, the middle of the oven is 175 degrees for 35 minutes That's it.

24. Put the cake upside down immediately after the oven is baked, and wait until the chiffon mold feels and completely cool before it is demolded.

25. The unmolded cocoa chiffon cuts off the top surface, the bottom is upwards, and the cut edge of the cake is filled into the round hole in the middle of the cake. When it is filled, the main body of the cake is completed.

26. Red, green and white chiffon cake slices---First, the egg yolk paste is made the same as that of coco chiffon: prepare two small bowls and pour in a few drops of red and green food coloring.

27. Put a little egg yolk paste into two small bowls and mix well with food coloring.

28. Red and green egg yolk paste.

29. Secondly, the production of meringue paste is the same as that of coco chiffon, except that the final meringue is beaten to wet foaming; 4) The beaten egg whites are then put into a small bowl of red and green egg yolk paste.

30. Stir evenly to make a red and green cake batter.

31. Line the baking tray with greased paper, and use a small spoon to draw a red pattern on the paper first.

32. After painting, draw the green pattern. Before mixing the meringue and egg yolk, beat the meringue with a whisk at low speed for about one minute, and then the mixture is the same as that of coco chiffon; after the cake batter is done, use a spatula Quickly scrape the cake batter into the baking tray, and then use a larger spatula to smooth the surface. The upper layer in the oven is 175 degrees for 12-15 minutes.

33. After the baked piece of cake is out of the oven, immediately move it to the grill and tear the surrounding cake paper to dissipate heat. When the bottom of the cake piece is not hot to the touch, take another piece of cake paper and cover the surface of the cake, turn it over carefully, there is a pattern The first layer is on top, just tear off the cake paper carefully.

34. Gingerbread---The materials and steps of making gingerbread are not mentioned, it is very, very simple, mainly the colored lines used to decorate the flowers. The egg whites and powdered sugar are beaten together. It is very hard to beat this. You need to add a little lemon juice in the middle to make the powdered sugar paste a little wet and easier to beat.

35. It can be sent to the extent shown in the figure, thick and puffy and smooth.

36. Divide the whipped powdered sugar into several portions.

37. Add food coloring to adjust the color, add more lemon juice for the base color to make it thinner, and less lemon juice for the squeeze line to make it thicker. My gingerbread is thicker without using the base color, and the color is not used. The red and green shades were adjusted in three colors. In fact, only one color was used for the last two colors. The adjusted colored frosting was put into the piping bag, and a very, very small squeeze line was cut at the mouth of the bag.

38. I used a large rectangular stamp mold to make the chiffon sheet for the border, and wrap the border and gingerbread around the coco chiffon, and then wrap it with a ribbon; the top of the coco chiffon Sprinkle a thick layer of coconut paste, and put a few Christmas bell biscuits on top.