【yiru Private Baking】a Virgo Butter Cake for Yourself---assorted Fruit Butter Cake
1.
Chiffon cake ingredients.
2.
Add sugar and vegetable oil to the egg yolk.
3.
After mixing with a whisk, add milk and mix well.
4.
Then sift into the low-powder three times and stir evenly.
5.
Egg whites and powdered sugar are used to beat the egg whites.
6.
Add a few drops of vinegar when the egg whites are a little frothy, then add a third of powdered sugar to beat.
7.
When it is whitish and a bit thick, add the second one-third of powdered sugar to beat.
8.
Wait for half a minute, add the last powdered sugar and stir at high speed until the whisk can be turned into an inverted triangle.
9.
Then add one-third of the egg whites to the egg yolk paste and stir.
10.
After stirring evenly, add one-third of the egg yolk paste.
11.
After mixing evenly, add the last one-third of the egg white paste for the final mixing.
12.
Put the cake mold into a tin foil pad so that it is easy to demould and easy to clean, and then pour the cake batter into an 8-inch chiffon cake mold.
13.
Then shake it a few times to remove the large bubbles. The oven is preheated at 160 degrees during the first time of mixing, and then put in the preheated oven to bake for 30 minutes, and at 150 degrees for 30 minutes, you can see it in the middle half an hour. If the color is appropriate, you can cover it with tin foil to prevent the color from being too heavy. The chiffon cake is done, but the shape on the top is not very good, and it is not smooth and has some lines.
14.
Put a baking net or tin foil on the bottom, and the finished cake is turned upside down and unmolded when it is cold.
15.
8 inch chiffon cake dough
16.
Chiffon cake fruit ingredients and tools.
17.
First slice the cake into three pieces.
18.
When processing the fruit, cut the orange and kiwi into thin slices, cut the strawberry in half, and cut the papaya into small dices.
19.
Then whip the cream. Add 30 grams of powdered sugar to the cream at room temperature. If you don't have cotton candy, I beat it myself with sugar, and then beat it to a thick state with a whisk at low speed.
20.
Then add 30 grams of powdered sugar and whisk it into a very thick look.
21.
Add the last 20 grams of powdered sugar and beat at high speed to form a stiff foam.
22.
Then take a slice of Chiffon cake and spread a layer of cream on it with a long knife.
23.
Then evenly sprinkle a layer of diced papaya on top.
24.
Spread a layer of cream on the top with a knife, sprinkle with diced papaya, spread a layer of cream on the top, use a knife to spread a layer of cream around the periphery, add a layer of diced papaya, and spread the cream on top.
25.
Then use a knife to smear the surrounding area with cream. I didn't apply some of it very well, so let's do it.
26.
Put the piping nozzle in the piping bag, remove part of it, and fill it with cream.
27.
First incline the cake at a 45-degree angle, sprinkle a layer of chocolate pins on the side, then squeeze a circle of cream on the top side with a piping tape, divide the cream into even six equal parts, and place them on top Kiwi slices, orange slices, strawberries, and a whole strawberry in the middle is ready. The finished cake is removed and loaded into a 9-inch plate or box and it is ready.
Tips:
1. Although the chiffon cake is the basic cake, it is also the most difficult one. My taste is very good, but the chiffon cake is a little bit
Retract, we must solve this problem next time.
2. An 8-inch chiffon cake generally uses four eggs, and my five eggs weigh the same as four eggs.
3. Choosing four eggs and one egg white for chiffon cake is easy to make successfully.
4. Choose fresh eggs. Frozen ones won't work. Once I failed to pass the eggs, they were frozen. Later, I made ice-heart biscuits.
5. The powdered sugar can be replaced by cotton white sugar. The granulated sugar I bought is made by myself. Ready-made sugar is expensive.
6. The ready-made low flour is very expensive, it costs more than 6 yuan a catty, I have to figure out how to make it myself, I baked some cooked flour in the oven instead of low flour, and added a little
Corn starch is quite good. This time I use ordinary flour to add starch, and the starch ratio is still more.
For 7, 8-inch chiffon cakes, you can use 115 grams of low flour and 5 grams of cornstarch instead.
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