My "shallow Sea Green Bay"
1.
All the ingredients for making a cake.
2.
Separate egg yolk and egg white.
3.
The separated egg yolk and egg white.
4.
Put egg yolk, salad oil, water (or) milk in the basin.
5.
Mix the egg yolk, salad oil, water (or) milk first.
6.
Then sift the flour and baking powder.
7.
Sift the flour and baking powder evenly into it.
8.
Simply mix it with no particles, cover it with plastic wrap and don't let it air dry.
9.
Add white sugar and salt to the egg white.
10.
Use an electric whisk to beat the egg whites, sugar, and salt into fish-eye bubbles at a low speed until there are no particles in the sugar.
11.
Continue to beat at high speed for 1 to 2 minutes to make fine bubbles.
12.
Scratched and hung on the bullet.
13.
Beat again at medium speed until the tip of the egg hangs and it won't fall anymore.
14.
Take one third of the egg white liquid and put it in the egg yolk.
15.
Mix well (do not mix in circles), and mix from the bottom up.
16.
Then put the mixed egg white and egg yolk mixture into the remaining egg white liquid and mix well.
17.
Put the mixed egg liquid into an 8-inch mold, lift it up and throw it out several times.
18.
Preheating temperature: 180°(large) 170°(small)
Preheating time: 5 minutes Baking time: According to the size of your own oven, my oven is 18 liters. I bake it at 170° in the middle level for 40 minutes, and cover it with tin foil, and bake it until 40 minutes. Remove the tin foil for coloring, move the cake to the bottom layer, continue to bake at 150° for 10 minutes, and bake at 165° for another 10 minutes to color.
19.
All materials for decorating.
20.
One chiffon cake.
21.
Divide the cake into two layers.
22.
Beat the whipped cream into 60% of the Nestle. Before whipping, put the whipped cream and the stainless steel basin in the refrigerator.
23.
Take off the top layer of cake base and spread whipped cream on the bottom layer.
24.
After smoothing the whipped cream, put a layer of pineapple jam on top.
25.
Place another cake base on top.
26.
Spread the cream evenly on the top and smooth it.
27.
Spread cream around the cake body and spread evenly.
28.
Scrape the lines with a scraper.
29.
Remove the spread cake from the decorating table, put it on the tray, beat the remaining cream to 80%, and squeeze the rim on the bottom edge.
30.
Spread the crystal fruit paste on the surface, then put the fruit, chocolate accessories, inserts, and finally swipe the crystal fruit paste.
