Christmas candy cake
By VicentaLakin
Recipe Recommendations
- salad oil 50 grams
- water 50 grams
- fine sugar 70 grams
- salt 1 gram
- eggs of 5
- low-gluten flour 85 grams
- gum paste appropriate amount
- edible white oil appropriate amount
- dry Pace pigment appropriate amount
Steps for Christmas candy cake
1
First, the salad oil and water and salt will be poured into the stainless steel basin, then the five eggs will be separated from the egg yolk, and the egg yolk will be placed in the tub with the salad oil and water, so be careful not to mix the egg yolk with the egg yolk, otherwise they will not pass out。
2
The egg clears into another stainless steel pot。
3
Put 40 grams of fine sugar straight into the yolk。
4
After a few minutes of egg-cutting, 30 grams of fine sugar will be added to the egg-cleaning。
5
Continue to emelt until it is rigid, as shown in the pictures。
6
Then we mix salad oil and yolk into yolk paste with an eggbeater。
7
Sifted into flour and evened with rubber razors。
8
Take a small piece of tumbled protein and put it in the yolk paste。
9
The yellow paste is then poured into the remaining proteins, and the rubber razor is used to cut them, and it is important not to draw the circle directly。
10
Cut the good cake。
11
The cupcakes I'm going to use, it's easy to fix。
12
Start with cake paste, not too full. Seven cents per cup。
13
Put it in the middle of the oven, with a temperature set at 15 minutes and a time of 165 degrees, with different brands of ovens, with slightly different temperature and timing, and you can take control of it. The cake that's just out of the oven will swell, and it'll cool down。
14
and while we're drying out cold cakes, we can prepare to flip sugar. i bought the british dab de bot to import dry pess, white oil and pigments, because, after all, food is the best choice for safety. the purchase of the dry pess is white, and they have to squeez with toothpicks to extract a proper amount of pigment, and if they have some sticky hands, then they can rub some white oil and then they can rub it in, and then they can be exposed to the air, and dry pess has to be properly wrapped with a protective film so that it can be easily accessed next time. you can play with the kids
15
Get some molds, the cookies that I use for the Christmas tree, the Christmas flower and the balloons, and a curded sugar cutter。
16
Prepare a mousse ring about the size of a cake。
17
Drying the pesces of different colours with a scepter cane, to the extent of approximately 5 mm thick. In order to prevent adhesive, you can throw some sugar powder。
18
Slice on the dry Peskin with a tangerine。
19
Use Moose Circle to press a circle out for backup。
20
Put round dry Pess on the cake。
21
The Christmas tree, the Christmas flower and the balloon were printed in turn with cookies。
22
With a little bit of dry Pess of different colours, the decorations appear to be more stereotic and, in order to be more rigid, a small brush can be used to bind smaller objects with a little bit of cold and white water。
23
Finally, the decorative lay in a round dry Pes can be completed。
24
The Christmas-filled sugar cake is finished, isn't it cute and beautiful, and should be eaten as soon as possible in order to prevent the drying of the drying of the dryers, if it is not eaten in a short time。