Songhe Cake
1.
Separate the white egg yolk
2.
Add 30 grams of white sugar to the egg yolk and stir evenly with a manual whisk until the egg yolk is slightly whitish.
3.
Pour the salad oil in three times, whipping well each time.
4.
Add the milk three more times, and mix it evenly during the first addition.
5.
Sift the low-gluten flour two or three times
6.
Stir up and down with a spatula until there are no particles.
7.
Add a few drops of lemon juice to the egg whites and beat them with an electric whisk until they are fish-eye bubbles.
8.
Add 1/3 (20g) of caster sugar.
9.
Whip until the big bubbles disappear and become more delicate. Add the remaining 1/2 (20g) sugar.
10.
Continue to beat until there are lines on the egg white surface, add the last white sugar.
11.
Continue to beat until dry foaming hair, the egg white can pull out a short, upright sharp corner.
12.
Take 1/3 of the egg white and add it to the egg yolk paste,
13.
Gently use a spatula to mix up and down evenly,
14.
Pour into the egg whites and mix well.
15.
Pour it into the cake mold, lift it up and down and shake it lightly, then place it on the table and shake it a few times, then lift it up and shake it left and right, so that the bubbles inside are shaken and the surface looks relatively flat.
16.
Preheat the oven at 160 degrees, bake at 150 degrees for 30 minutes and then at 140 degrees for about 25 minutes.
17.
After being out of the oven, put the mold upside down on the grilling net, and release the mold after cooling.
18.
The cake is divided into two pieces.
19.
Whip the whipped cream with powdered sugar.
20.
Take one of the slices and spread whipped cream, put a banana on top, and then spread a layer of whipped cream.
21.
Cover with another piece of cake and smooth the top and sides.
22.
Take an appropriate amount of whipped cream to turn it into light blue, and apply it on the surface of the cake.
23.
The chocolate is melted in a piping bag.
24.
Make the butter cream and soften the butter.
25.
Dispatch until fluffy and whitish in color.
26.
Add whipped cream in portions.
27.
Finally, add condensed milk and beat evenly.
28.
Add the pigments according to your needs and put them into the piping bag.
29.
Use chocolate to draw the trunk and branches.
30.
Draw the pine needles in green, and draw the outline of the pine crane in the middle with a toothpick
31.
Draw the body and tail with white and black cream, and decorate the top with red.
Tips:
This recipe is an 8-inch chiffon cake.
Originally I wanted to make a plum blossom. I didn't have time or place to make it. The same was true for cakes. The plan couldn't keep up with the changes.
Cut the chocolate piping bag after it has melted.
