Gradual cream bouquet cake
By VicentaLakin
And today, a new cream cake. Gradually coloured, wasteful purple, self-serving, delivery. Without complex flowering techniques, the most common 10 petal flower-type mouths were used. Creaming is important. In-house laminated cream can reach nine distributions, which can be strongly supported by blending with fruit plum; external ointment does not have to be 100 per cent smooth, because it has to be scavengered from the outside, so it can cover its ugly face; and emerald butter is best served by seven distributions, too hard, with small flowers and large bubbles. If so, it would be preferable to use three basins of cream of three colours, so that the flowers are essentially identical. The flowers seem simple, but the more I do, the more I find the doors inside, the more I have to continue to practice. It's still hot in the winter house, and it's still hot, so it's better to use the cream instead of all of it at once, or the hot air's gonna be like, "Smuggle."
Recipe Recommendations
- cake mix 80 grams
- eggs of 4
- Egg yolk with white sugar 20 grams
- white sugar for protein 50 grams
- milk 50 grams
- corn oil 50 grams
- salt 1 gram
- Hami melon for sandwich appropriate amount
- Sandwich and finishing cream 400 grams
- White sugar for filling and finishing cream 40 grams
- decorative cream 300 grams
- white sugar for decorating cream 30 grams
- food coloring appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Gradual cream bouquet cake
1
Protein, yolk separation. Protein in an oil-free basin
2
When the yolk breaks, 20 grams of sugar is added, evenly mixed
3
Add 50 grams of corn oil and mix it evenly
4
Add 50 grams of milk, evenly mixed
5
Scan the cake powder
6
Mixed and even, dry powder particles
7
Eject the protein with an electric omelet, adding white sugar to the protein three times
8
Raise the egg-beater, and the protein is short and sharp; then the preheat oven can start at 140 degrees
9
Combining the protein paste with the yolk paste three times, each time fully modulated and then added to the next protein paste, using a bottom-up flip hand, and not circled in the basin with a razor, which would cause the protein to melt heavily
10
It's smooth and smooth
11
Throw the cake into two 6-inch molds, two strokes, a bubble
12
In the preheated oven, mid-level, up and down, 140 degrees, 40 degrees
13
Out of the oven, two strokes, a little bit of heat, and then it's on the hanger and it's completely cool and then it's off
14
Decline Success
15
Each cake cuts in two pieces, actually using only three, because with fruit and butter, it's gonna be high, two are a little short, four are too high, three are just fine
16
Hammelon's cut into a spare
17
Cream and paste cream and sugar ready
18
Cream of cream
19
Take a piece of cake and put it on the cakes. Heart
20
Put a piece of cake on it
21
Put on the third piece of cake, then wipe the whole thing off the face, with no need for 100% smoothness, and then some flowers, just to cover up the ugly
22
Give me new cream, choose white cream on your favorite mouth. Hana
23
Add purple edible pigments and light purple cream on the surroundings and on the top. Hana
24
An additional drop of purple pigmentin was inserted into the cream and the remaining cake flowers were completed. Look, a gradual coloured cream bouquet cake is finished. It's nice to see you