#四session Baking Contest and is Love to Eat Festival#korean-style Pink Garland Cake
1.
Mix the milk and salad oil, stir well
2.
Pour the sifted low powder at one time and mix well quickly
3.
Add egg yolks and mix well
4.
The mixed egg yolk paste is smooth and delicate
5.
Add 50 grams of powdered sugar to the egg whites in two portions to beat
6.
As shown in the figure, the upright sharp corners of the egg beater are formed to indicate that the egg whites have been sent.
7.
Take a small amount of egg white and cut and mix evenly with the previous egg yolk paste, then pour in all the remaining egg whites and mix thoroughly
8.
Pour into the mold and bake at 150 degrees for 1 hour
9.
Whip the whipped cream + the remaining 50 grams of powdered sugar with a whisk at high speed, as shown in the picture
10.
After the cake has cooled, divide it into three pieces, one piece of cake, and a layer of light cream until all three pieces of cake are covered with cream, and the sides are smoothed
11.
Take a small amount of whipped cream and add pink coloring to mix thoroughly, spread it on the top of the cake, squeeze the top with whipped cream in a circle
12.
Cream frosting toning, decorating flowers
13.
Finished picture
Tips:
1: The key to the practice of chiffon cakes is still to beat the egg whites. The egg whites should be beaten until hard foaming, that is, there will be sharp small corners when you lift the whisk.
2: The other is to move fast when mixing the powder to avoid defoaming
3: The baking time and temperature need to be adjusted according to the temper of your own oven
