Multi-layer birthday cake
By VicentaLakin
The surprise girl for her daughter's birthday. She's going to school next year. My daughter is so busy looking at my mother, and she's whispering, you can buy me one tomorrow. I can't. I have to do one myself. How can a freshman make a cake to surprise his daughter? It's the first birthday cake ever made. It must be a surprise to my daughter. There's plenty of kindergarten kids, but there's no such thing as Big Model. Make a plan for a high cake! The question is, are we new? Yes, we can! Prepare an 8-inch wind, a sponge (which should be 6-inch, 8-inch) and a 4-inch savarian. It was then randomly adapted to make eight inches of sponges six inches, three slices of chimpanzees, two slices of sponges, one piece of savarin, hey, just six pieces, and the daughter six years old. The record of the whole of the journey, including the preparation of the twilight, and the process of making the sponge, is available. Okay, here we go. Bread the cake before bedtime, wake up and decorate. In the morning, when the chicks got up, they ran into the kitchen, and then they screamed, and they called Grandma and Dad, and you all came to see me. And then, in the classroom, all the kids yelled, "Whoa, whoo, whoo, whoo, whoo, whoo, whoo, whoo!" Come home at night, the chick says, "Mom, are you happy today?" "Mama, of course you are." Little girl, "I must have made you happy on my birthday!" Well, yeah, Mom noded
Recipe Recommendations
- eggs of 7
- low powder 140 grams
- sugar 120 grams
- oil 35 grams
- milk 75 grams
- water 35 grams
- Hurricane cake
- sponge cake
- strawberry 500 grams
- Dragon fruit a
- oranges a
- dried cranberries 40 grams
- light cream 1 liter
- pigment a drop
- sweetening
- roast
- several hours
- ordinary
Steps for Multi-layer birthday cake
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1. Material charts。
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2. Imbalance milk and oil with manual eggs。
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3. Eggs and yolk are separated and yolk is inserted directly into the cream mixture。
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4. Add 40 grams of sugar to the yolk and mix it evenly。
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5. Eggregation is mixed with an electric omelet, and sugar is added once to the bubble。
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6. Add sugar once the bubble changes。
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The remaining 80 grams of sugar will be added in three minutes, the protein will be beaten to eight distributions, the egg-beater will be pulled up and the angle will be pulled out. The oven is 170 degrees preheat。
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8. The flour is filtered and added to the yolk paste。
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9- When mixed with an eggbeater, it is applied equally with a low-speed electric eggbeater。
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10. Part of the protein paste is mixed with the yolk paste, be careful how it works, and do not circle by flipping or cutting。
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And then they threw it back into the protein
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12. Equalize by flipping or cutting。
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13, fall into an eight-inch wind model and tumble the bubble。
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14 Into the oven, mid-floor, 170 degrees 80 minutes. The cake will have a long upturn in the oven, and it'll be fine when it's over。
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Fifteen, the cake comes out of the oven and rebuts, because it's too full, and I use a cane。
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The state of complete cooling is basically the same as when it comes out。
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17, all cooled off。
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1. Material charts。
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2. Prepare a basin of about 50 degrees of water. Put a basin in the water, all eggs in the basin, with sugar。
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3. Eject the egg with electric shocks at low speed and then at high speed。
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4. Two minutes ' rest in the middle, depending on the size of the instrument and the egg。
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5 - Eggs change from yellow to white in the basin, and the volume increases slowly。
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6. To the point where the fallback does not disappear, the beating ends。
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7. Sifting low powder into an egg paste。
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8. Unequilibrate by mixing. Over 100 times。
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9. Full mixing of water and oil。
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10, two spoons of dried egg paste, added to the water oil mixture, and evenly mixed。
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11, bring this part back to the big basin evenly. The aim is to reduce the chance of abating。
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12. Full and smooth。
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13 The egg paste is assembled in the mould。
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Fourteen, eight, four。
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15, 170 degrees 60 minutes lower in the oven. Because it's done on a continuous basis, there's no more preheating。
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16, baked sponges, disemboweled。
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17, Spongecake baked with Savalin, also demersal。
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18, genius mom, got eight inches to six。
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One, three。
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2. The sponges are in two pieces。
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3. Prepare fruit, use oranges, flamingos, strawberries and dry cranberry。
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4. Cutting the fruit off the skin。
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Five, butter and sugar, 15 percent plus。
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6. Creaming of butter to a tiara. Creaming is done at low speed. Animal cream, not as hard as vegetable cream, is not suitable for complex flowering, and expectations are not too high to avoid excessive butter。
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7. Put eight inches of cake on it, with cream, fruit and cream. Repeat。
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9. Repeat seven steps。
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8. Repeat seven steps。
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When the three pieces are set, then when the fruit is released, the perimeter is moved。
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11. Continue to repeat the process of gratering fruit and put sponges on。
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12 and lastly, four inches of Savorin。
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13 The cream will be even, the strawberries will be started, the strawberries will be cut in three or four pieces and the one or two or three layers will be placed on the strawberries。
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14. Combin the remaining cream with yellow color。
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15. Load in a bouquet, cut out small mouths, and glitter around white cream. Sixteen. Okay, cake's ready。Multi-layer birthday cake Make Tips
Everything is in the steps.