【plum Blossom Cake】
1.
Add 60g of granulated sugar to the egg whites in portions, and whip to a dry foaming state
2.
Add 30g of fine sugar to the egg yolk and beat until the color becomes lighter and the texture is sticky.
3.
Add corn oil
4.
Beat well and evenly
5.
Pour milk
6.
Whipped evenly
7.
Sift in the low-gluten flour and cornstarch mixture
8.
Beat well
9.
Take 1/3 of the egg white and add it to the egg yolk paste
10.
Stir until roughly even
11.
Pour back into the remaining egg whites
12.
Stir evenly
13.
Pour into the mold about 8 minutes full, shake out large bubbles
14.
Put it into the preheated oven, 140 degrees 40 minutes to 170 degrees 20 minutes
15.
Immediately after being out of the oven, lightly drop it a few times, and let it cool down.
16.
Release the mold after cooling through
17.
Divide into two pieces for later use
18.
Add 30g icing sugar to 300g whipped cream and beat to 70%
19.
Add the right amount of blue pigment to color
20.
Place the bottom cake slices and dig a part of the cream to the surface
21.
Smooth out
22.
Sprinkle some honey red beans
23.
Smooth the surface with cream
24.
Put another slice of cake
25.
Then apply a layer of cream on the surface and smooth it
26.
Squeeze a circle of small flowers to decorate the bottom edge, set aside
27.
Whip the butter after softening at room temperature
28.
Add 100g whipped cream in portions
29.
Whipped evenly
30.
Add honey
31.
Whipped evenly
32.
Take a part and pour into the chocolate sauce to make it chocolate color
33.
Take another part and add a little red pigment to turn it into peach red, and leave a little original cream frosting for use
34.
First use a toothpick to lightly outline the rough shape on the surface of the cake, then put the cream frosting of various colors into the piping bag, draw the branches, flowers, and petals on the surface of the cake, and finally decorate the center of the flower with the original cream frosting to make the center of the flower.
Tips:
1. When whipping whipped cream, it is best to separate ice water, and use the lowest speed of the whisk;
2. The spreading cream can be beaten to 7 to be distributed, that is, the residual whipped cream on the beater head will still hang down. If it can stand upright, it will almost reach the level of 8 distribution;
