Rolling sugar cake
By VicentaLakin
the most common cake we have is marsipanakake, which is straight translated as almondskin cake, but i feel like it's a candy cake. remember, on the 200th anniversary of our school, there were three or four giant school cakes in the school square, and i was so happy to be with my friends. i made one for myself the other two days. it was delicious, so i sent the recipe. especially for girls like me who don't have a bouquet, have no bouquet, have no sugar tools. for the first time, there was a lot of dissatisfied things, and there was a lot of confusion about whether it was for my birthday or whether it was for me。
Recipe Recommendations
- eggs of 3
- low powder 50 grams
- vegetable oil 24 grams
- milk 24 grams
- sugar 30 grams
- light cream 1.5dl
- lemon juice
- strawberry 5 stars five
- 䓤 1 volume
- food coloring appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Rolling sugar cake
1
The yolk and the sugar are even
2
Plant oil
3
Plant oil，搅拌均匀
4
Sift in pre-specified powder, evenly mixed
5
We're ready to mix it with the proteins we've got
6
When the protein hits a bubble, you add a third of the sugar
7
A third of sugar after a little bubble
8
I'll put the rest of the sugar on it
9
It's hard to get a blister
10
Take a third of the protein and mix it with the yolk paste
11
And then you're going back to the protein basin, even with the remaining proteins
12
Falling into the mold and shaking out the bubble. 175 degrees medium lower level roasted for about 35 minutes。
13
When you're baked, it's dry and cold
14
Cream cream is also distributed, three times sugar. 'Cause I'm just gonna take it out of the fridge, so I don't have to use ice。
15
Second time sugar
16
It won't go away until it's done. The egg-beater can lift the tip。
17
Prepare other materials
18
Cut the twilight cake in two. I feel like I can cut it in the same thin, and of course I can put some toothpicks around to help
19
Strawberries turn into small pieces
20
There's no bouquet. Go straight to the plate. A piece of cake with light cream and strawberries
21
Put another piece of cake on top, with cream on the top, and don't touch it flat, just do it, because it doesn't affect the sale of the final product. But don't put too much on the cake, especially at the bottom, or it will spill out when it's covered with sugar。
22
I'm lazy. I bought ready-made sugar skin
23
It's one millimeter thick
24
Carefully cover the cake with the sugar skin, plasticize it with your hands, and cut the extra pieces with a knife
25
Take a part to add pink color, rub it
26
Growing up in strips to make the cake around
27
Make a butterfly patch
28
The rest of the material has been remixed, and three small flowers have been squeezed out with a little flower shape
29
Cut it into five
30
Each of the petals is on the thin edge of the sponge, and I didn't lose the sugar, and I used the wine bottle. Just round things
31
Take a petal and wrap it on a toothpick
32
It's all mixed up
33
Five pieces and one flower
34
take another marsipan with green color, rub it in, make a little bouquet, put it around the roses
35
Put roses on the cake
36
finally, it's easy to decorate with protein cream. the protein cream approach can also be found at my gingerbread house at http://home.meishichina.com/recipe-157135.html。Rolling sugar cake Make Tips
Who was it that said again, that fondant cakes are eaten by peeling back the sugar skin... But this sugar skin is indeed very sweet. My family just uses it for decoration; when we eat it, we peel it off and set it aside. I reduced the amount of sugar in the cake slightly, so it isn't overly sweet. Paired with tart strawberries, it has a perfect balance of sweet and sour. My husband said the one I made is no different from what's sold at BakerHansen. Hehe, I'm secretly laughing inside...