Thanksgiving cake
Thanksgiving was very busy. I attended 2 parties that day and ate hot pot with my former colleagues at noon. I opened 3 stoves and 3 kinds of soup bases. The food was so rich that everyone ate to death. In the afternoon, I went to a friend's house to eat turkey. Every year, I ate it at this friend's house for Thanksgiving dinner. My friend's cooking skills are very good, but he is too full of eating and always calls for weight loss. How can I lose weight like this? It's really getting fatter and fatter! Six cakes were made the day before Thanksgiving: three ten-inch cakes and three six-inch cakes. I made two decoration makers, and they were all similar. My husband said they were twins. Anyway, it didn't matter if they went to different places.
Recipe Recommendations
- protein of 10
- sugar 1 cup
- vinegar few drops
- egg yolk of 10
- milk 2/3 cup
- corn oil 2/3 cup
- low-gluten flour 2 cups
- whipped cream 1 box
- fruit appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Thanksgiving cake
1
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until hard and frothy (I put all sugar in one time).
2
Beat the egg yolks, sugar, corn oil and milk until the oil and water are mixed and the color is a little white.
3
Pour in the sifted low powder and mix with a rubber knife until free of particles.
4
Take 1/3 of the egg white and mix well.
5
Pour into the remaining 2/3 of the protein paste.
6
Mix quickly and evenly. (Remember not to make circles when mixing, but to turn, mix, cut and mix).
7
Pour it into 10-inch and 6-inch movable bottom molds and shake it hard a few times to create large bubbles.
8
Place in a preheated 320F/160C oven and bake for 1 hour. (The temperature of each oven varies, and the time is adjusted as needed.) Remove it and let it cool, and you can remove the mold. (I took out the 6-inch one in 45 minutes).
9
Cut the cake into 2 slices with a bread blade.
10
Beat the whipped cream with sugar until 9. It has obvious lines, but can still flow slowly.
11
Take a piece of cake, lightly apply cream, and sprinkle with diced strawberries and diced yellow peaches.
12
Spread a thin layer of cream on top of the fruit.
13
Put another cake piece, spread a little cream in the center of the cake, add a 6-inch cake piece, spread the cream on top, and sprinkle with diced fruit.
14
Cover with another 6-inch cake slice.
15
Pour in the cream and smooth it out, and use two large kitchen knives to transfer the cake onto the cake tray.
16
Drop 2 drops of pink food coloring on the remaining cream and beat until stiff.
17
Put it in a decorative bag, squeeze some patterns on the cake, and add fruits to decorate it.