Bare fruit
By VicentaLakin
It's New Year's Eve, visiting friends, meeting friends and all that. At this point, the Pyramids suffer from the inability to produce beautiful cakes and snacks, while the healthy are worried about over-sale sugar and additives, and there are other types of “smugglers” who absolutely cannot accept the presence of uneatable materials in their hearts, nor the decorations. If you're one of three or all of three, today's your lucky day. Because "fruit nugget cake" will help you solve all these problems – the simplest but good-looking and delicious "fruit nugget cake" today. Walk by, don't miss. It's not an opportunity to lose again. Any ads? Well, let's put it straight, this "fruit-naked cake" is really good advice. It's your fault not to see it. I'd be so confident for seven days to make something that wasn't good
Recipe Recommendations
- eggs of 3
- low-gluten flour 50g
- milk 40g
- fine sugar
- odorless liquid oil 30g
- lemon juice few drops of
- fine salt
- rum 3ml
- light cream 120ML
- matcha powder a little
- powdered sugar a little
- Various fresh fruits appropriate amount
Steps for Bare fruit
1
Prepare the material to make twilight cakes, with low-banded flour scanned 2-3 times. I only prepared six inches of cake because I didn't know how much cake to use before I baked it
2
Separate the omelet and yolk from two clean, oil-free containers. Eggreas can be placed first in the freezer
3
(a) The yolk is mixed with liquid-free oil and milk, even to the point where there are no oil flowers
4
(b) Sifted salt and low-banded flour
5
Scattered with razors, smooth and thin, dry powder-free yolk paste, static backup
6
A FEW DROPS OF LEMONADE WERE ADDED TO THE EGG LUMBER, WHICH WAS THEN STRUNG TO THE AGGLOMERATION WITH AN EGG-BEATER, AND THREE TIMES TO ADD FINE SUGAR (A) AND CONTINUED TO PASS. THE FIGURE SHOWS THE SECOND TIME THAT A FINE SUGAR IS ADDED TO THE HUMID BUBBLE
7
Add the remaining one third of fine sugar and send the egg clean to dry hair bubbles, i.e. lift the egg-beater and pull out the short, straight, small angles
8
Take a look at the state of the egg at this point, which is very fine and bright
9
The oven preheats 140 degrees. (a) The egg will be emptied, a third of the quantity taken, added to the yolk paste, and evened with a razor or a hand-beater
10
And then we're going to put the plattered cake back into the rest of the egg
11
Scratch it evenly, and it's a fine, radiant paste. Here you shall cut or flip, and be careful of the sides and the bottoms, and never draw the rings, so as not to cause any bubbles
12
(a) Cake paste mixed into the mould from a high point, and then the mold stunned a few times over the table and stunned the bubble
13
After preheating, the molds are sent into the oven, mid-down, 130 degrees, up and down fire, and after 18 minutes of roasting, turn 155 degrees, continue to bake for 18-25 minutes until the cake swells to fall back, slaps the surface with the palms and makes a bang. I used 160, and I baked it until the last five minutes, and it broke a little bit, so we could all go down to 155 degrees
14
After the roasting, the mold is removed from the height of 30 cm above the table, and the mould is shaken, and then rebuted immediately, until it is completely cooled and sealed off
15
In the same way, four inches of cake embryos were made using materials (B). Three hundred and thirty degrees baked in four inches for 15 minutes, turning 150 degrees and continuing to bake for 15-20 minutes. I split the cake by six inches, six to seven cm after six inches of baked cake, three layers of three plus two plus two, four pieces of two cm because I had a little more paste, and finally eight cm
16
READY FOR PACKAGING AND DECORATION (C). THE FRUIT IS NOT EXHAUSTED
17
Clean eggbaskets with light cream, sugar, rum, lemonade
18
... an electric egg-cutting device, which is high-speed, medium-speed, distributed to 8-9, i.e., a clear print that is not susceptible to disappearance
19
Take a piece of cake, put it in a plate, and put some of the cream on it
20
- Scratch the cream with a razor or a cleaver and a painting ring
21
Scan some tea powder
22
Cover another piece of cake, repeat the cream and sift the tea powder
23
After 6 inches of cake, the cake continues to be folded 4 inches, the same operation as 6 inches
24
Put together all the cake pieces and then, as you like, decorate all kinds of fruit, and put them in the fridge for 30 minutes, until the cream is a little condensed
25
When you eat, put a sawket on the fire and then cut the cake. For every cut, the blade is wiped clean, reheated and then cut again. Cut the cake out like this, it'll be nice and neat。