#四session Baking Contest and It's Love to Eat Festival#hand-painted Cheongsam Blue and White Porcelain Cake
1.
Mix the fresh milk and salad oil, stir well
2.
Pour the sifted low powder in one go
3.
Add 3 egg yolks
4.
Stir it evenly, as shown in the picture
5.
Add 50 grams of powdered sugar to the egg whites in 2 times to beat
6.
As shown in the figure, the upright sharp corners of the egg beater are formed, indicating that the egg whites are already in the form of rigid foam.
7.
Take a small part of the egg whites and cut and mix evenly with the previous egg yolk paste, then pour in all the remaining egg whites, cut and mix completely
8.
Pour the mixed cake batter into a 6-inch mold and bake at 150 degrees for 1 hour
9.
Whip 400 grams of whipped cream + 45 grams of powdered sugar
10.
After the baked cake is cooled, cut into three slices on average, one slice of cake, a layer of cream and finally smooth the sides
11.
Design a sketch in advance
12.
Use a toothpick to draw a rough shape on the cake
13.
Put the cream into the piping bag, use the No. 1 piping head, and extrude the outline according to the design drawing
14.
Extrude the top pattern according to the design drawing
15.
Decorate around the cake according to the design
16.
Then follow the feeling and make the top more richly decorated
17.
Finished picture
Tips:
I like to use chiffon cake as a base cake. The key to making a chiffon is to beat the egg whites. To test the degree of egg beat is to lift the egg beater. If it is like the picture above, there are upright sharp corners forming a hard foaming shape. Suitable for making chiffon cakes.
To make this kind of hand-painted pattern cake, you need to make the drawings in advance, and have the drawings in mind, so that you will not be in a hurry when making them. Maybe it’s a lack of experience. Every time I make a cake, I always follow my feelings. Sometimes improvisation is also a kind of enjoyment.
