Tiger cake

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Three slices of the cake were cut off, and a knife was used to fix the slope. degrees

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Material tools to prepare for butter

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Add salad oil and mix it evenly

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Add milk in order, and the sugar is even

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Scan low-banded flour

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SLIPPED WITH SILICON SPRAY Z FONTS, SO DON'T OVERWRITE IT SO THAT THE FLOUR DOESN'T GET CRAMPED

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A few drops of white vinegar in the protein, and the first sugar when it hits the bubble

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The proteins are thicker, and when the coil is scratched, the second sugar is added

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Wet hair bubbles. Add a third sugar when a chicken tail hook comes up

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Finally, the egg-beater comes up with a straight triangle, shakes the egg-basket triangle, and it doesn't collapse

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A third of the protein goes to the yolk paste

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You mix it up and you pour the whole yolk paste into the rest of the protein

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Smash and fall into an eight-inch cake model, shake a few times vertically on the board, and shake a bubble

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Put it in the lower level of the oven. It's 20 minutes

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This is a 40-minute form of tin paper, which can last for 20 minutes, which will be rewinded as soon as the stove is out, which will take off overnight and will take four or five hours of complete cooling and decomposition。

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Three slices of the cake were cut off, and a knife was used to fix the slope. degrees

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Material tools to prepare for butter

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The light cream is added to the white sugar, and it's done with patience until there's a straight triangle

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Take a piece of cake, put cream on it, put a knife on it

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Spray the raisins

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Put on the second piece of cake and even the strawberry sauce

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Put a third layer of cake on it, put some cream on it, turn the bouquets around

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The edges also smooth out the slopes. The surface doesn't need to be too smooth, but the shape needs to be round

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With a piece of Olio torn open and put in ears on both sides of the head, with a thin-headed tool to draw the pattern

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Scratch some cream in a little bowl, pick some yellow color with a toothpick, load it in a bouquet, put a little dot on the face of the cake with a small circle

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It's a first appearance

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It's the same thing. It's the same thing. It's chocolate

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The last son found out he missed his nose and cut a triangle with a black chocolate

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Isn't it cute and delicious

1. For the Chiffon cake, I used Junzhi's recipe. After trying various recipes, Junzhi's still has a higher success rate. However, I use a temperature of 160°C and cover the surface with aluminum foil for the last 20 minutes to shield the heat. 2. The structure of the Chiffon cake is delicate; it relies on being inverted to maintain a fine and soft internal texture. Therefore, it must be inverted until completely cooled. This takes over four hours, but it is best to unmold it overnight. 3. President whipping cream is hard to whip and not as easy to whip as Lactel. The standard is 10g of sugar per 100ml of cream, but since my family doesn't like it too sweet, I usually use 8g per 100ml. 4. The cake must be stored in the refrigerator, otherwise the dairy cream will melt very easily.