"fan Dai Chun Se" Dessert Table-make A Beautiful Home Baked Dessert Table
1.
This home dessert table mainly has the following varieties: butter cream cake, fondant cup cake, macaron, cheese pudding. All four desserts are related to baking, so I participated in the baking contest. It can also be used as a dessert table for all kinds of "climbing ladders" in the family. The step graphic is a bit long. First, let's talk about the making of butter cream cake.
2.
Wreath cake with cream frosting. Materials needed: Eight-inch chiffon cake (5 eggs, 90 grams of low flour, 50 grams of corn oil, 50 grams of milk, 20+50 grams of sugar, middle and lower layer of the oven, upper and lower tubes, 160 degrees for 50 minutes), cream frosting (250g butter, 3 egg whites, 3 egg whites, 20g sugar, 40g sugar, 30g water).
3.
Preheat the oven to 150 degrees. Add 20 grams of sugar to the egg yolks and beat them evenly with a manual whisk. Then add 50 grams of corn oil and 50 grams of milk, and beat them evenly. Sift in 90 grams of low-gluten flour and quickly beat it evenly with a manual whisk. You can make a few strokes left and right to avoid whipping in one direction.
4.
Beat the egg whites with an electric whisk until fish-eye bubbles are formed, add 50 grams of sugar in three times, and beat until the small upright and pointed corners are lifted.
5.
Add 1/3 of the egg white to the egg yolk paste, cut and mix evenly with a spatula. Pour in the egg white paste, quickly cut and mix evenly, into a cake batter, into the 8-inch movable bottom mold.
6.
Put it into the preheated oven, middle and lower level. 140 degrees for 25 minutes, and 160 degrees for 25 minutes.
7.
The finished cake is upside-down, let it cool down thoroughly, and then demoulded.
8.
Cut into three pieces and set aside. (It is recommended to use a cake slicer to cut more evenly)
9.
The butter is softened at room temperature and cut into small pieces. Use a manual whisk until smooth and whitish.
10.
Add 40 grams of white sugar to 30 grams of water, cook on low heat until the sugar melts, and then cook to 121 degrees (if you don't have a thermometer, you can observe the sugar water from white to golden yellow, and the surface is full of small bubbles).
11.
When boiling the sugar water, add 20 grams of white sugar to the egg whites and beat until 80%. Then pour the boiled sugar water into the egg whites, and continue to beat until the small pointed corners are lifted.
12.
Mix the softened butter with the beaten egg white in three times. Water and oil separation will begin to occur, so stir it for a while. The prepared cream can be stored in the refrigerator in a fresh-keeping bag for 3-5 days.
13.
Take an appropriate amount of cream and add a little pigment cream. Adjust to your favorite color.
14.
Put in the piping tape to frame all kinds of flowers you like. Put it in the refrigerator and refrigerate for molding.
15.
Beat 400 grams of whipped cream with 30 grams of sugar.
16.
Take a slice of cake, spread whipped cream, and sprinkle with fruit cubes.
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Cover another piece of cake, and then spread light cream and fruit pieces.
18.
Cover the last piece again, and then wipe the face with light cream.
19.
Take out the refrigerated butter frosting.
20.
Decorate the top edge of the cake in a garland style.
21.
Next, we will introduce the making of fondant cup cakes. Ingredients: 3 eggs A, 80g powdered sugar, 90g low-gluten flour. B Shuiyi 5g, milk 36g, butter 23g. C: An appropriate amount of fondant cream, an appropriate amount of dry pisces, and an appropriate amount of color paste.
22.
Weigh all the raw materials. After raw material B is mixed, heat it in water and place at room temperature.
23.
Separate the egg whites and egg yolks, add the egg whites to an electric whisk with powdered sugar three times to beat until hard foaming.
24.
Put the egg yolks in the egg whites, beat with an electric whisk for 1 minute, and then beat with a manual whisk for about 40 seconds.
25.
Sift in low-gluten flour and mix well.
26.
Pour in raw material B, mix well, and the egg batter appears smooth, uniform and delicate.
27.
Pour into the mold with the paper cup. Put it into the hotter the oven, and heat the middle layer up and down to 160 degrees for about 30 minutes.
28.
Add the fondant cream to the color you like, add powdered sugar and roll it into a big round piece. Use a cup to press out a small round piece of the right size and cover the surface of the cake.
29.
Take an appropriate amount of dried pez, adjust the color, and make your favorite flowers, bows, and roses. (There is a fondant production video on the Internet)
30.
Use edible glue (fondant paste and warm water) to stick these small things on the sugar peel.
31.
Do it all.
32.
Next, we will introduce the production of macaron. Materials: A: 100 g powdered sugar, 100 g almond powder, 37.5 g protein, 25 g water, 100 g caster sugar, 37.5 g protein. Appropriate amount of blue color cream.
33.
Mix the almond flour and powdered sugar with a blender for a few seconds, then pour out and mix well.
34.
Add the egg whites without stirring.
35.
Whip another portion of egg whites until dry foaming.
36.
Mix the water and sugar in material B and heat to 118 degrees.
37.
Pour egg whites along the sides of the bowl and beat until hard (very shiny and sticky).
38.
Add an appropriate amount of color paste and blend evenly. stand-by.
39.
Use a spatula to mix almond powder, sugar powder and egg white (TPT paste) until the batter is moist.
40.
Add the meringue to the TPT paste three times, press and stir separately.
41.
Stir until the batter falls in an uninterrupted streamer state.
42.
At this time, preheat the oven to 140°C—160°. Pour the macaron batter into the squeezing bag and squeeze out the small round batter (the macarons special baking mat I use). Let it dry for a few minutes.
43.
Put the baking tray in the middle and lower level of the oven, with an empty baking tray below, start baking for 12-16 minutes according to the size of the macarons and the firepower of the oven. After the skirt appears, move the bakeware to the upper layer to avoid coloring. After baking, take out the baking tray, pull out the baking mat, and wait for it to cool down completely, then remove the macaron cake.
44.
Add 50 grams of white chocolate to 50 grams of whipped cream, melt it in insulated water, let it cool, and add stuffing.
45.
The prepared pony can be refrigerated like a refrigerator, and it tastes even better.
46.
Next, we will introduce the production of cheese pudding. 40 grams of cream cheese, 100 grams of whipped cream, 140 grams of milk, one egg (50 grams peeled), 30 grams of sugar, 2.5 grams of lemon juice.
47.
Turn the cream cheese in the microwave for 20 seconds, add sugar and stir into a mayonnaise shape. 2.3.4 5.6.
48.
After adding lemon juice and stirring well, add light cream and stir well.
49.
Add milk and mix well.
50.
.Add the beaten egg mixture and mix well.
51.
After all the materials are evenly mixed, they are sieved to make them more lubricated.
52.
Pour into the pudding cup. Put it in the middle and lower level of the preheated oven, 150 degrees, water bath method (pour hot water into the baking tray), 35-40 minutes.
53.
After the baked pudding is allowed to cool, put it in the refrigerator overnight before eating.
54.
The home dessert table is completed, please taste it and give your valuable comments!
Tips:
The order of preparation of the above four varieties is recommended: one is cheese pudding, which needs to be refrigerated overnight; the other is macarons, it is recommended to make the filling first, because it takes time to cool and solidify, and then refrigerate the stuffing overnight for better taste ; The third is to make cup cakes and eight-inch chiffon cakes; the fourth is to make butter cream and decorate the flowers and refrigerate; the fifth is to make fondant patterns to cover the sugar crust, etc.; the sixth is to decorate the butter cream.
