[my Baking Time] Happiness is Like A Flower---birthday Cake for Husband

[my Baking Time] Happiness is Like A Flower---birthday Cake for Husband

1. Cherries Pulp Steps-Take out the cherries in sugar water and drain them and put them on the kitchen paper to absorb the remaining water.

2. The dried cherries are put into the food processor.

3. Try to make the finest cherry pulp as possible.

4. After the cherries are packed, put them in the fresh-keeping box and freeze them in the refrigerator.

5. Just freeze it like this.

6. Chiffon cake steps---mix low powder and baking powder evenly.

7. The powder is sieved twice and set aside.

8. Use a manual whisk to beat the egg yolks evenly.

9. Pour the egg yolks with caster sugar.

10. Beat the caster sugar and egg yolk together until the color becomes lighter and thicker.

11. Add vegetable oil in small amounts several times.

12. Whip evenly each time before adding the next time.

13. After all the vegetable oil is added, the egg liquid will be thicker and the color will be lighter.

14. Add milk all at once.

15. Whisk evenly with the egg mixture.

16. Sift the mixed powder into the egg yolk paste a third time.

17. Stir in different directions with a whisk to form egg yolk paste.

18. Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice into the egg whites.

19. First use an electric whisk at low speed to make a large thick bubble.

20. Pour 1/3 of the fine sugar into the egg whites for the first time.

21. Then use a whisk to beat to a fine foam like soap froth.

22. Add another 2/3 of the caster sugar.

23. Use a whisk to beat at high speed until the egg whites become hard and foamy.

24. The hard foaming meringue, yellow paste and meringue paste are all ready.

25. Take 1/3 of the egg white batter and put it in the egg yolk batter bowl.

26. Quickly and lightly stir evenly.

27. Put the remaining 2/3 of the egg white paste into the egg yolk paste bowl.

28. Stir again quickly and evenly (don’t over-stir this time).

29. Pour the mixed chiffon paste into the chiffon mold. After pouring in the chiffon paste, pick up the mold and shake it up and down slightly out of thin air, and then shake it on the table a few times to put it in the mold. After the big air bubbles are shaken out, gently shake the mold back and forth to make the surface of the chiffon paste smooth.

30. Preheat the oven, the middle layer, 175 degrees 35 minutes out of the oven, after taking it out, immediately invert the mold.

31. After the mold touches and cools thoroughly, the cake is removed from the mold and placed in the refrigerator for later use.

32. The step of filling and coating the cherry egg yolk cream frosting --- the egg white liquid and 10 grams of fine sugar are used together with an electric whisk to make a fine meringue.

33. Pour 25 grams of water and 50 grams of caster sugar into a small pot and cook until syrupy.

34. There are countless small bubbles boiling on the surface, and the temperature can reach 118-120 degrees before leaving the fire.

35. Look at this picture carefully without a thermometer. This is the surface of the syrup at 116 degrees, with countless small boiling bubbles.

36. Pour the boiled syrup slowly into the whipped meringue, and quickly beat it with a whisk while beating, until the temperature of the meringue is completely cooled.

37. Finally whipped fine meringue.

38. First take 1/2 of the egg white paste and put it in a bowl of softened butter.

39. Whisk evenly with a whisk.

40. Then add another egg white paste and beat until the egg white paste is fluffy and smooth.

41. Take out the frozen and solidified cherry pulp.

42. Put a small amount several times into the whipped butter meringue bowl.

43. The cherries pulp contains water. When whipping with the butter, whipped thoroughly each time and blended evenly before adding the next time. Do not separate the water and oil from the whipping, and then add 2-3 tsp. Red yeast rice powder, adjust to this purple-red color, continue to beat evenly into a fine, smooth and fluffy cherry meringue cream frosting.

44. Take out the refrigerated cake.

45. Cut in the middle, smear the cherries and add honey beans in the middle.

46. The hole in the middle of the cake is filled with honey beans.

47. Spread the whole cake evenly with cherry egg yolk cream frosting and put it in the refrigerator.

48. Butter cream squeezing step---the butter is softened at room temperature and placed in a basin with powdered sugar.

49. Mix well with a rubber spatula first.

50. Then switch to an electric whisk to beat evenly until the color of the butter paste becomes lighter and slightly looser.

51. Add the whipped cream to the butter paste several times.

52. Whip each time until the whipped cream and butter paste are completely integrated before adding the next time.

53. The made cream frosting is smooth and loose and light yellow in color.

54. The cream is divided into three parts: one with the original color, one with matcha powder to make it green, one with red yeast rice powder to make it red, and then put them into the piping bag to squeeze out the pattern.