#the 4th Baking Contest and is Love Eat Festival #fang Fei Sijin Decorated Cake

Name: #the 4th Baking Contest and is Love Eat Festival #fang Fei Sijin Decorated Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A few drops Lemon juice; 115g Low-gluten flour; 5 egg; 80g milk; 50g Corn oil; 20g, add to the egg yolk Caster sugar; Several Oily various color pigments; 30g White sugar; 200g pineapple; 300g Light cream; Several Water-based pigment; Some Decorating butter cream; 200g butter; 1 Egg white

by Kitchen Love Private Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Perhaps after a whole boring winter, the flowers in spring looked extraordinarily beautiful, and Li Ying was colorful and beautiful. I really want to keep March, the beautiful season of blooming flowers.
Taking advantage of the weekend to make a flower cake, blooming this beauty on the cake, beautiful scenery makes beautiful food, and also brings a beautiful mood.
The method is actually the same as the previous flower decorating cakes. The flowers are also the same. As long as the mouth of the same style is changed slightly, the direction will be different, so the flower decorating still needs more practice. . "

#the 4th Baking Contest and is Love Eat Festival #fang Fei Sijin Decorated Cake

1. Separate egg whites and egg yolks;

#the 4th Baking Contest and is Love Eat Festival #fang Fei Sijin Decorated Cake recipe

2. Add lemon juice to the egg white; stir with an electric whisk until the whisk has an upright and strong tip

3. Beat the egg yolks with sugar until they turn white, add milk and oil and continue to mix well;

4. Sift in low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste

5. Take one-third of the egg whites and add them to the egg yolk paste, and stir well; then add the remaining egg whites, gently scrape from the bottom of the container and mix evenly

6. Pour the mixed batter into the mold to shake out the big bubbles in the batter

7. Preheat the oven, 160 degrees, up and down, the second to last level, bake for 40 minutes

8. Decorate the flowers while baking the cake; whisk 200 grams of butter and egg whites separately, then mix and beat evenly, then pour in lemon juice to beat evenly, and serve as a cream frosting

9. Take the right amount of pigment and mix it into the cream frosting, adjust the color you like, use the No. 104 flower nozzle to decorate the cupcake with your favorite flowers and leaves, and put it in the refrigerator for later use.

10. Immediately after baking, take the cake out of the oven and let it cool down. After the cake is completely cool, use a toothpick to cut the edges out and divide them into 3 slices; the light cream and sugar are spread over ice water until clear lines appear; in each slice Spread some cream on the cake slices, then put some favorite fruits for filling

11. Smooth the surface with light cream

12. Mix whipped cream with green pigment, squeeze the cream again from bottom to top, from dark to light, and squeeze white cream on the surface again, turn the marble decorating table, and smooth the surface with a spatula

13. Finally, take out the frozen flowers and place them in a place you like.

14. Finished product

Tips:
1. The method of mixing the mixed batter is very important. Insert the bottom from one o'clock and lower the batter from 9 o'clock to pick up the batter. Repeat this way. Don't be too careful not to get it. The more thorough, the more delicate the organization of the cake.
2. Whip the whipped cream through ice water, so that the speed of whipping is fast and the cream is stable
3. The mounted flowers must be frozen hard. It’s better to exchange it in this way, or change the position