Totoro Cream Layer Cake
1.
Prepare all the main ingredients.
2.
Draw the Chinchilla pattern on the A4 paper, line the 28X28 non-stick baking pan with greased paper, put the A4 paper on the greased paper, and then spread the tarp on it.
3.
Four eggs, separate the egg whites and yolks.
4.
Add milk and rice oil to the egg yolk.
5.
Stir well with a whisk.
6.
Sift the low-gluten flour into the egg yolk paste and stir evenly.
7.
Put a little cornstarch and a few drops of rice vinegar in the egg white, add fine sugar in three times, beat the egg white to a wet foaming state, and lift the whisk to pull out a small hook.
8.
Take a spoonful of egg yolk paste and a spoonful of whipped egg white, mix and mix well.
9.
Put it in a piping bag.
10.
Fill the pattern on the linoleum. After the pattern is filled, pull out the A4 paper under the tarp, put the baking tray in the oven and bake for 1 minute, then take it out.
11.
Add bamboo charcoal powder to the remaining egg yolk paste and mix well, then mix with the beaten egg white and stir well.
12.
Pour the mixed batter into the baking pan and smooth the surface.
13.
ACA North America Electric ATO-E43A preheat in advance, adjust the upper and lower heat to 170 degrees, and bake for about 15 minutes.
14.
Take out the baking pan and cover it with a piece of greased paper. After turning it over, tear off the grease at the bottom. The bottom pattern is displayed.
15.
Add 100 grams of whipped cream to 10 grams of caster sugar to whip, turn the cake over again, and apply a layer of whipped cream.
16.
Separate in half, fold them together, and cut into pieces. The chocolate is put in the piping belt, melted in warm water, and decorated the eyes, beard, nose and other parts of the chinchilla.
17.
The delicious Totoro cake is complete.
18.
It looks good and delicious.
19.
A simple and fun cake, let's try it together.
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