Carnation cake

1

Separate protein yolk and equal 1 g salt and 10 g sugar in yolk。

2

The 50 g salad was added three times, each of which was evenly mixed。

3

The milk was added twice, and each was evenly mixed。

4

Scan low powder。

5

Smuggle to no particles。

6

Add a few drops of lemon juice to the protein. Bubble

7

Add 50 grams of sugar 1/3.

8

Smuggles to about one-fold increase in size, adding 1/2 of the remaining sugar when bubbles are thinner.

9

Add the rest of the sugar when you continue to stir up the surface。

10

Smash to wet bubble hair, with long angles, not very straight, and the button won't fall。

11

With two bowls, around 15 grams of yolk paste, two colours

12

I'd like to add two times the size of the red yolk paste

13

The way up and down is evenly mixed。

14

Prepare two bouquets to fit in a small bottle, with colored cake paste, cut a small mouth, and tie a knot in the back of the top end。

15

We'll paint carnations on the grill。

16

And paint leaves and flowers。

17

Draws a bow tie below and a preheat 170 degree oven for two minutes。

18

And then we'll mix the cake with a third of the protein. Medium

19

Scrambling from the bottom up with a rubber razor like a scrunch, and then scrambling, without drawing a circle, to avoid a bubble。

20

Plug a blended yolk paste into the protein and then evenly mix it until the protein and yolk are fully integrated。

21

It's time to take out the baked carnation。

22

Put the mixed cake in the oven, wipe the surface, then lift it up and shake it down twice and send it into the oven at 170 degrees for 15 minutes。

23

Take it down on the paper, and then back off on the other paper, and take it off。

24

I took a long phone call when I baked the cake, and I forgot, it didn't come out in time, and it didn't go well, sort of pasted it, and then made a double。

Helpful Tips: 1. Since I made this for my mother-in-law this time, I only used 40g of sugar; however, the process is still written according to the 60g version to make it easier for beginners to reference. 2. When separating eggs, be careful not to let any egg yolk drip into the egg whites, otherwise it will be difficult to whip them. 3. The opening of the piping bag must be cut a bit small; you can always cut it larger if it is too small. If you cut it too big at the start, too much will come out at once when drawing, making it hard to control. If you are not satisfied with the pattern, you can wipe it off with a paper towel and redraw. 4. The oven temperature needs to be adjusted according to the actual situation of your own oven. My oven runs a bit hot; previously I baked it for 20 minutes, and after peeling off the parchment paper, there was still some yellow residue on top, which made the pattern look bad. This time I used a non-stick pan, and since the batter was a bit thicker, this problem did not occur. If you are unsure whether it is done, open the oven door and tap the surface of the cake; if the indentation bounces back quickly, it is ready. You can also insert a toothpick; if it comes out clean without any cake attached, it is done.