Small Fresh Watermelon Cake (with Super Detailed Step Analysis + Failure Case Analysis)

Small Fresh Watermelon Cake (with Super Detailed Step Analysis + Failure Case Analysis)

1. 1. [Method of Red Yeast Cake] 1. Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters. In fact, the stronger the surface tension of the eggs that have been frozen in the refrigerator, the stronger the bubbles will be formed when they are beaten. In the hot season, the eggs can be put in the refrigerator for one or two hours before being taken out for use.

2. Beat the egg yolks, add sugar, and mix well. This only needs to add a little bit to the total amount of sugar at will, and there is no need to worry about the amount.

3. Add water and stir briefly. Add salad oil, draw "Z" and mix well.

4. Stir them until there is a layer of fine foam on the surface, that is, the emulsification is complete. I usually draw the "Z" character. I kept stirring until after the egg beater was scratched, lines appeared. I took about 4 minutes for the emulsification process. The emulsified egg yolk paste can reduce the separation of oil and water and increase the foaming power. Make the volume larger. Mix with the batter to make the cake texture fluffy and soft.

5. Sift the low-gluten flour and red yeast rice into the egg yolk paste when they are evenly mixed. The flour must be sifted! ! ! The sieved flour will bring in more air, and at the same time can prevent the flour from becoming damp and agglomerate, making it easier to mix well.

6. Use a manual whisk to draw "Z", stir it into a delicate and smooth shape, and set it aside for later use.

7. The state of the mixed batter. At this time, the oven can be preheated to 150°C. The baking temperature needs to be adjusted according to your own oven.

8. Add powdered sugar to the egg whites in 3 times, and beat until dry and foamy (approximately 8 or 9 dispenses). (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at medium speed, and the lines will appear slightly, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until you feel obvious resistance. When you lift the whisk, the tip is short and small The peaks are fine.) Remember, do not leave a gap between the mixing bowl and the mixing head! Otherwise, the egg whites will not be whipped evenly. Also, remember to scrape the surrounding meringue with a spatula from time to time to make a more stable meringue. The state of the meringue is very important. Many reasons for the failure of chiffon cakes are that the meringue is not sent properly. It must be whisked sufficiently until the tip of the whisk is short and small when the whisk is lifted. At the same time, be careful not to beat the meringue too hard. When the meringue and the batter are mixed, you will find that they are agglomerated, which is more difficult to mix and the mixing time will increase. Then it may cause defoaming.

9. Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula. At this time, you can see that the state of the meringue is actually very delicate and shiny. This state is the best and it is easy to mix evenly. Manipulation: Hold the scraper in the right hand and turn the basin with the left. The knife enters the pot from the middle position of 2 o'clock, and the blade is perpendicular to the pot and extends straight through to the 8 o'clock position. Then turn the knife and turn the egg batter up. At the same time, turn the pot counterclockwise with the left hand.

10. Pour the well-mixed cake batter back into the meringue and continue to mix it with a rubber spatula until there is no trace of egg white and the batter is smooth. Be sure to stir evenly, otherwise the area with more meringue will swell badly.

11. Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.

12. Put it into the preheated oven, heat up and down at 150°C, and bake for 60 minutes. The baking time and temperature need to be adjusted according to your own oven. If you want to know if the cake is cooked, you can open the oven door and pat the skin with your hand before the baking is over. The inside of the baked cake is obviously not moving. After pressing, it will be elastic and will rebound.

13. After being out of the oven, it shook twice and let it cool down. When the cake is just out of the oven, the inside is still very hot. After a drop, the heat inside can be shaken out and the inside will cool down, which can prevent the cake from collapsing. The biggest reason for undercuts is to prevent collapse. I like to put the cake upside down in the middle of the two bowls, so that the middle is empty, which is more conducive to the heat dissipation, and at the same time plays a role of pulling down.

14. Line the baking tray with tin foil in advance. The effect of tin foil on the baking pan is better, the color is even, and there is a proper towel bottom.

15. [The method of watermelon rind cake roll] Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters.

16. Pour water and salad oil into the egg-beating bowl, draw a "Z" and stir evenly.

17. Sift in low-gluten flour, draw "Z" and mix well.

18. Add egg yolk, draw "Z" and stir until it becomes smooth and smooth. Unlike chiffon cakes, cake rolls require a strong expansion force, so emulsification can be ignored. Here you can use the back egg method to make the batter easier to mix evenly.

19. Add 4 drops of colorful essence and continue to stir evenly with a manual whisk. Set aside the stirred batter for later use. At this time, the oven can be preheated to 180°C. Colorful essence can be added as appropriate, depending on whether the color meets your requirements. The colorful flavor here cannot be completely replaced with spinach juice. The light-colored watermelon rind cake rolls can be made with spinach juice, but the darker pattern cannot continue to add spinach juice to adjust the color, so only a little color can be added. Therefore, the method can be the first method with colorful flavor, the second method with spinach juice + pigment (Matcha), and the third method with pigment.

20. Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)

21. Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.

22. Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and delicate. This is the light-colored batter of watermelon rind.

23. Put 4 tablespoons of batter in a bowl, and then add two drops of colorful essence, stir evenly to form a dark batter.

24. Pour the dark batter into the piping bag and base the watermelon rind on the baking tray. After being squeezed, shake it twice, then put it into the preheated oven and bake for 2 minutes. After squeezing the dark batter, remember to shake it twice to remove air bubbles. When baking cake rolls, bake the dark batter for 2 minutes after drawing the watermelon pattern to prevent color mixing.

25. Take out the baking pan, pour the light-colored batter into the baking pan, smooth it slightly with a spatula, and shake it twice. Put it into the preheated oven, fire up and down at 180°C, and bake for 18 minutes. Scrape it slightly here, don't defoam the cake batter in pursuit of a flat surface.

26. After the cake came out of the oven, it fell from a high place and shook the heat. When demoulding, put a piece of greased paper on the baking net, and buckle the cake body directly on the greased paper. Remember to cover the greased paper on top to prevent it from drying out.

27. Prepare the ingredients and divide the red yeast rice cake into three pieces. The watermelon rind cake roll is cut into three slices on average. (The layering of the cake must be even, with a serrated knife, you can put the cake on the decorating table, while rotating the decorating table, use the serrated knife to slowly draw a circle first, and then gently separate them in parallel).

28. Whip the whipped cream until it is spread. Pour the whipped cream into the egg beater in advance, and put it in the refrigerator together with the whisk (this can ensure low temperature in summer and help the whipped cream). (First, send it over ice water. Second, send the whipped cream as low as possible, so that the cream is more stable and more delicate. Third, just beat the whipped cream until the lines just appear, don’t beat it all at once. In the piping state, it is difficult to smooth, and in the process of wiping, the spatula and the whipped cream will be rubbed further, and the head may be overwhelmed and become rough in the end.)

29. Take 1 piece of cake and spread it on the bottom. Take an appropriate amount of whipped cream and place it on the cake slice and smooth it slightly with a spatula. You don't need to wipe it very flat here, you can feel free to use it.

30. Then cover the second slice of cake, remember to align with the edge of the first slice of cake when covering. Spread the surface with light cream. Finally, cover the third piece of red yeast cake.

31. Then start to wipe the side, the spatula is perpendicular to the cake body, the knife body is close to the side, and the decorating table is turned so that the side will gradually become flat. Make sure that the spatula is clean when wiping the noodles! ! ! Wipe the spatula clean every time you wipe it. At the same time, if the whipped cream on the spatula has cake crumbs, remember not to use the whipped cream, just wipe it off, otherwise it will contaminate all the whipped cream, and then you will find that it becomes more and more smooth.

32. After the cake is spread, measure the height, and cut the watermelon rind cake slices to the corresponding height.

33. Then put three slices of watermelon rind cake around the periphery of the cake. Put it in the refrigerator for half an hour.

34. After the dark chocolate pen is soaked in hot water, squeeze the shape of watermelon seeds on the surface of the watermelon cake. The watermelon seeds squeeze more casually.

35. [Frequently asked questions] The picture is from the Internet [The chiffon cake cracks when it is baked] Generally, the temperature is too high.

36. [The surface of the chiffon cake will be dented and retracted] 1. The biggest possibility is that the cake is not fully cooked; 2. There is no undercut after being baked. 3. It may also be defoaming meringue

37. [The bottom of the chiffon cake is sunken or even out of the mold? 】 1. The bottom fire is too high. 2. The oil is not fully emulsified, and the oil and water are separated. 3. After the batter is poured into the mold, the mold is vibrated too strongly, and the bottom runs into air.

38. [The side of the cake retracts and waist after demoulding] 1. I can’t wait to demold the cake after it’s not completely cooled. 2. The meringue has been sent at high speed and the meringue is unstable.

39. [Cracks when the cake rolls are baked] 1. The meringue is over-blended. 2. The baking temperature is too high.

40. [Cake roll retracts] 1. Not cooked 2. Too much egg white 3. Cake batter is defoaming

41. [Bumping when the cake roll is baking] The egg yolk paste and meringue are not completely mixed evenly.

Tips:

[Tips]-See the explanation of each step for details
1. The effect of using tin foil on the baking tray is better, and a proper towel bottom.
2. The egg batter is more delicate after use.
3. When baking cake rolls, bake for 2 minutes after drawing the watermelon lines in the dark batter to prevent color mixing.
4. Pour the whipped cream into the egg beater in advance, and put it in the refrigerator together with the whisk (this can ensure low temperature in summer and help the whipped cream).
5. Colorful essence is one of the commonly used spices in Southeast Asia. Fresh pandan leaf juice can also be used to replace food dyeing. The colorful flavor here cannot be completely replaced with spinach juice. The light-colored watermelon rind cake rolls can be made with spinach juice, but the darker pattern cannot continue to add spinach juice to adjust the color, so only a little color can be added.