[my Baking Time] The Taste of Happiness, The Taste of You---2012 Valentine's Day Cake

[my Baking Time] The Taste of Happiness, The Taste of You---2012 Valentine's Day Cake

1. Heart-shaped 6-inch chiffon steps ---1) Mix low powder, baking powder and red yeast rice powder evenly;

2. 2) The powder is sieved twice for use;

3. 3) Use a manual whisk to beat the egg yolks evenly;

4. 4) Pour in the egg yolk with fine sugar;

5. 5) Beat the sugar and egg yolk together until the color becomes lighter and thicker;

6. 6) Add vegetable oil several times in small amounts;

7. 7) Whisk evenly each time before adding the next time;

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

9. 9) Add milk at once;

10. 10) Whisk evenly with egg liquid;

11. 11) Sift the mixed powder into the egg yolk paste for the third time;

12. 12) Use a whisk in different directions to mix evenly into a red yeast rice yolk paste;

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

14. 14) First, use an electric whisk at low speed to beat into a large thick bubble;

15. 15) For the first time, pour 1/3 of the fine sugar into the egg whites;

16. 16) Then use a whisk to beat to a fine foam like soap foam;

17. 17) Add another 2/3 fine sugar;

18. 18) Use a whisk to beat at high speed until the egg whites become rigid foam;

19. 19) Prepared egg yolk paste and egg white paste;

20. 20) Take 1/3 of the egg white paste and put it in the egg yolk paste bowl;

21. 21) Quick and light mixing evenly;

22. 22) Put the remaining 2/3 of the egg white paste into the egg yolk paste bowl;

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

24. 24) Pour the mixed chiffon paste into the chiffon mold. The method of pouring is like this: the basin where the chiffon paste is placed is slightly higher, and there is a gap between the chiffon mold and the chiffon mold (about 25 cm away) Slowly pour the chiffon paste into the mold; after all the chiffon paste is poured in, pick up the mold and shake it up and down slightly out of thin air, and then vigorously shake it on the table a few times to shake the big bubbles in the mold After going out, gently shake the mold from side to side to make the chiffon paste surface smooth; preheat the oven, and cook the middle layer at 175 degrees for 35 minutes. After taking it out, turn the mold upside down immediately, and the cake will be released after it is completely cooled.

25. Round 8-inch chiffon steps---25) The production of egg yolk paste is the same as that of 6-inch ones. Sift the mixed powder into the bowl of egg yolk paste;

26. 26) Stir the flour and egg yolk evenly, this is 8 inches of egg yolk paste;

27. 27) The egg yolk paste and egg white paste of the 8 inch chiffon are prepared as well as the 6-inch egg whites;

28. 28) Pour the cake batter into the 8-inch chiffon round mold, shake out the bubbles inside, 175 degrees for 45 minutes, the mold immediately after being out of the oven until it is completely cool;

29. 29) The finished 8-inch red yeast rice chiffon;

30. Red yeast egg yolk cream filling and surface coating steps --- 30) The egg yolk and fine sugar are first beaten evenly with a manual whisk;

31. 31) Beat even egg yolk liquid and fine sugar;

32. 32) Pour 25 grams of water and 50 grams of caster sugar into the small pot, and boil until boiling;

33. 33) When the granulated sugar in the pot is completely melted, the sugar water becomes thicker and thicker as the syrup is cooked, and the temperature of the syrup is between 118-120 degrees, the small pot is immediately removed from the fire;

34. 34) The boiled syrup is gently shaken in the pot to make the temperature uniform, and then slowly poured into the egg yolk paste while stirring;

35. 35) Use an electric whisk to continue beating until the yolk paste is completely cooled down, and finally it is smooth and fluffy;

36. 36) Put the butter melted at room temperature into the egg yolk paste 2-3 times;

37. 37) It must be beaten evenly each time and then put down again;

38. 38) Put the red yeast rice powder into the whipped egg yolk paste;

39. 39) Use a whisk to continue whisking evenly, and the red yeast rice yolk cream is ready;

40. 40) Take out the 8-inch Chiffon that is refrigerated and cut off a thin slice of the top layer, and the cut-off slice is used to fill the middle hole;

41. 41) The remaining cake is then cut into two parts, one of which is first coated with a layer of filling on the cut surface;

42. 42) The filling is covered with chopped strawberries;

43. 43) After paved, look at the side to see if there is any unevenness, and then use the strawberry pieces to find it;

44. 44) Put a layer of sandwich on the other slice,

45. 45) Then cover the slice with broken strawberries;

46. 46) Spread the whole cake with egg yolk cream;

47. 47) The 6-inch chiffon is placed on top of this, and placed in the refrigerator together;

48. The steps of chiffon cake slices---the preparation of egg yolk paste is the same as that of 6-inch red yeast rice chiffon; 48) prepare two clean bowls, put an appropriate amount of cocoa powder in one bowl, and put an appropriate amount of matcha powder in one bowl;

49. 49) Use appropriate amount of hot water to make cocoa paste and matcha paste respectively;

50. 50) Take a small portion of the prepared egg yolk paste and put it into two bowls;

51. 51) Mix into cocoa egg yolk paste and matcha egg yolk paste;

52. The preparation of the egg white paste is also the same as that of the 6-inch red yeast rice chiffon; 52) Take two portions of the beaten egg whites and put them into small bowls of cocoa egg yolk paste and matcha egg yolk paste;

53. 53) Stir into cocoa paste and matcha paste with appropriate thin consistency and suitable for drawing patterns;

54. 54) First draw a pattern on the cake paper with matcha paste;

55. 55) Use cocoa paste to draw patterns on the cake paper;

56. The egg yolk paste and egg white paste are mixed like 6-inch red yeast rice; 56) The mixed batter is quickly scraped into the baking dish with a rubber spatula, and then the surface is flattened with a scraper, and shaken out on the table a few times Large bubbles, 175 degrees in the upper middle of the oven, 12-15 minutes;

57. 57) Immediately after the baked piece of cake is out of the oven, move it to the grill, tear off the greased paper around it to dissipate heat, and when the piece of cake is not hot, cover the surface with another piece of greased paper to turn the cake over, tear off the pattern of greased paper and put it on again;

58. 58) After the cake slices cool down, use a mold to carve out the desired graphics;

59. 59) The heart-shaped cake piece for decoration is ready;

60. Red yeast butter cream coating and decorating steps ---60) Add powdered sugar after the butter is softened at room temperature;

61. 61) Use a rubber spatula to mix the butter and powdered sugar together;

62. 62) Continue to beat with an electric whisk until the butter paste is fluffy and smooth;

63. 63) Add whipped cream several times in small amounts, and whipped while adding until the whipped cream is completely added;

64. 64) Add red yeast rice powder into the whipped egg yolk paste;

65. 65) The finished red yeast rice cream is smooth and shiny, easy to apply and decorate;

66. 66) Take out the refrigerated cake;

67. 67) Spread cream frosting on the top of the heart-shaped cake, decorate the side with heart-shaped cake slices, and then decorate the top surface with cream frosting;

68. 68) The cake is ready;

69. 69) Put the finished cake in the refrigerator and take it out before eating.