Butterfruit cake
By VicentaLakin
Ever since I learned to make cakes, I've never gone to the cake shop to buy cakes, and my family's birthdays have been designed for them. Started with the simplest twilight cakes, slowly learned to grow flowers, started with light cream and then made the simplest twilight decorations, and later began to learn butter cream flowers. Although I do have many shortcomings. They make their own cakes, they're healthy, they're delicious, and they can design their own styles as they please. This one is designed for a good friend, a little girl with some art. When I gave it to her, it made her happy and moved for a while. This time, cream is still Italian cream. It's called cream cream, but it's just butter, and it's eggnog, sugar and water. And the pastry of the cake is used with animal cream。
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for Butterfruit cake
1
Separate protein yolk and add a few drops of lemon juice to the protein。
2
After sending it to fish eyebrows, 40 grams of white sugar were added three times. Send the protein to mention the pointy little horn。
3
The yolk goes to 10 grams of sugar. Add milk and salad。
4
Scan low-banded flour。
5
Smash even。
6
One third of the protein is in the yolk paste and all is in the protein paste when cut evenly。
7
Quickly slashed evenly, pouring into 6 inches of live-depending molds, stunning the bubbles。
8
Preheated oven, mid-floor, upper and lower tubes 150 degrees 45 minutes, or 170 degrees 30 minutes。
9
Baked cake back button。
10
It's all dry and disemboweled。
11
Slice two. To be used。
12
The butter room softened and cut into small pieces. It's a smooth-haired white with a hand-plug。
13
Protein plus 20 grams of white sugar to 80%。
14
40 grams of white sugar plus 30 grams of water, small fire boils to melt to white sugar and then boils to 121 degrees (if there is no thermometer, it can be observed that the sugar water is white and yellow and the surface is covered with small bubbles)。
15
The boiled sugar water was quickly poured into the egg purifier and continued to be sent to mention the pointy little horns。
16
The softened butter was mixed with the distributed eggs three times. It's just a little bit of mixing. A well-prepared cream can be used to freeze in the fridge for three to five days。
17
Take a proper amount of cream and add a little color cream. Turn your own favorite color。
18
A well-made cream is loaded in a bouquet。
19
Cut the paper into small blocks and squeeze a little cream on the nails。
20
Squeeze the flowers first。
21
And squeeze out the petals。
22
Pack it slowly。
23
It's all in shape, like the freezer room, which fixes it。
24
Light cream and sugar. It's a little colored。
25
Pick up a piece of cake, put on the paste, put on the mango-ding。
26
Cover another piece and continue to level the face with a machete。
27
...take out frozen and well-established roses。
28
Decoration on the cake。
29
Make the right adjustments to sketch out the favorite edges。Butterfruit cake Make Tips
After making the buttercream, you can pipe extra flowers you like. Once they are set in the refrigerator, you can decorate different cakes as you wish. If you have leftover buttercream, keep it in the refrigerator for 3-5 days for short-term storage, or freeze it temporarily for longer storage, but don't keep it for too long.