Fruitcake
By VicentaLakin
When I didn't touch the bakery, I, like many mothers, went to the cake room every year to buy cakes, and thought that the cake was more about love and happiness than sweetness. Only then, I didn't know what butter was. Now I'm learning to bake slowly, and I'm learning more and more, whether it's a base wind or a gorgeous cake, I'm going to present it to my family with my own hands. Although not perfect, it has love, health and nutrition。
Recipe Recommendations
- Eight Inch Qi Feng a
- animal whipped cream 300 grams
- sugar 30 grams
- various fruits appropriate amount
- pudding appropriate amount
- sweetening
- skills
- half an hour
- ordinary
Steps for Fruitcake
1
bake an eight-inch wind. (see the log for details of the steps taken by chim fung: “little words of chiming: http://home.meishichina.com/space-454155-do-blog-id-294469.html”
2
Split the cake from the middle in two and try to level it。
3
Prepare all kinds of decorative fruit and pie to match
4
300 ml of light cream poured into a clean, oil-free basin with 30 grams of sugar and ice-free water。
5
Put that half of the cake down on the bouquet and put a layer of cream on it。
6
Add a variety of fruit and pudding。
7
Put another layer of cream on it。
8
Cover the other piece of cake, press it gently, and let it get in touch with the material。
9
Take the proper amount of cream and put it on the cake and wipe the top。
10
Then wipe the surroundings and try to rub them smooth。
11
Look at the remaining amounts of cream and make some random bouquets as appropriate。
12
Finally, all kinds of fruit can be decorated。Fruitcake Make Tips
Baker's Notes: 1. The cake base must be baked in advance and cooled completely. 2. Before decorating, prepare the decorative fruits and fillings first, then start whipping the heavy cream. 3. During the decoration process, use the cream sparingly based on the amount available; don't wait until you've finished frosting to discover it's insufficient. 4. For an 8-inch chiffon cake, I used to always use 250ml of heavy cream, but you must strictly control the amount used in each step, whereas 300ml provides a much more generous margin. This depends on your own requirements.