The rose mochamus cake

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Prepare a cake

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Cut every piece of cake on the edge so that the cake is smaller than the mold

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Cut the cake in three pieces

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(b) The application of the glitting tablets in cold water

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(a) To pour animal cream into a clean container and send it with an electric mixer to six or seven minutes

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(b) Placing well-breeded coffee in a container in which the water melts, adding cocoa powder and evenly mixing

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Add sugar to the mix until it melts completely

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(b) Squeeze the glitting tablets out of the water and place them in the mocha coffee, mixing them up until they are fully melted without particles

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(a) A series of rounds into the yolk, which are constantly evenly mixed

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(a) To be fully modulated and removed from the water for cooling

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(a) The mixture of cooling fluids is mixed in the cream of the discharge;

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...mixing into mochamus

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Wrap the base of the mould with tin paper and lay the cake in front of it

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Mochamous fluids pour into the mould

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One layer of cake, one layer of mousse fluid pouring in and putting the finished mousse cake in the fridge for one night

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The frozen mousse cake is taken out of the fridge and wrapped around the cake with hot towels

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...until the cake mold can be lifted gently so that the mochamus cake can be made

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protein is distributed in 50 g sugar on a series basis with an electric mixer

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Until the protein reaches 6 or 7 points and is not mobile

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50g fine sugar and 30g water are put into small pots and heat is added to the fire;

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Sugar boiled to become sticky with little bubbles

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Put sugar water in the protein immediately

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And stir the protein at high speed to cool it down

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The butter room is softened and can be smoothed with an electric omelet

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... to put all the punched butter into the protein

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Add a few drops of lemonade and continue to stir up, beginning with the state of tofu

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Until you get a light color, a very smooth cream cream frost

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(b) The loading of butter cream in separate bags

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To wet the small oven paper so that it can be attached to a nail

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First, a cylindrical column will be squeezed out of paper with a round mouth

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(b) squeezing the top-down with a petal piping

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Note that the starting point for the petals is wrong for the front petals, usually in the middle of the front petals

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When you draw more petals, the flowers grow

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(b) The finished roses are moved to the tablet and placed in a freezer, in a cold-temperature pattern

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First, a shell-shaped bouquet wraps around the bottom of the cake

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... and mark the upper edge of the cake with a ruler scale

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Draws two strips of gadgets at equal distance

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A flower with a little star-shaped mouth at the point of connection

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Remove roses from the fridge and move them to the cake with cutters

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They are all structured

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Add a few drops of green pigments to the remaining cream cream cream cream cream

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(b) Smuggled and evenly loaded into a flower bag with a leafy mouth

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Squeezing some of the green leaves around the edge of the roses

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So the beautiful rose mochamus cake is finished。

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Let's take a look at the subdivision。

1. note: egg rinse is to be placed in a waterless and oilless container at the same time; an egg rinse and a yolk mixture is to be filled with mussy; a glittane is to be filled with mascara, and is to be picked up from the bottom to the bottom; a family is to be made to be jealous to avoid the addition of chemicals such as turquoise powder; a distributed egg lumber is to be added to the mixer is to be placed in a small triangle; a cake lumber is to be rolled out immediately to avoid collapse; a cake is to be stubbed to the individual ' s taste; and, at the same time, a dry mosca is to be cut to the edge of six-and seven-s of animal milk is to be mixed so that it is to be replaced with a wet-to-taste; a wet-to-taste is to be replaced with a wet-to-taste; a wet-to-to-ste-to-ste-toe is to be replaced with a wet-to-s; a wet-to- slowly, there will be a marked change, and if you stick to it for a few more minutes, you'll get light, very smooth cream. if you're going to make a tasting, then you can add it, and you can do it evenly; 11. the point of making roses is to make a cone of nectar, and then you're going along with nectar, and you're going to make a mistake between petals, and you're going to grow more and more. it's a familiar process, and i'm going to do it a few more times, and i'm going to do it for the first time. one person cannot shoot a camera, so i can look for some more information on the internet; 12. i've put the flowers in a freezer in the fridge, and i think it's not so important that when i do a film, the bottom of the moving flowers is destroyed, so don't be lazy。