Cake of clubs
By VicentaLakin
the experience with the flower is very low, although it has been learning to bake for a long time. so, ignore my uneven face. materials: cake bodies: 5 eggs, low-banded flour 95g, corn starch 8g, maize oil 60g, milk 40g, fine sugar 90g paste: light cream 300g, sugar powder 30g, blue molybdenum a little, honey beans a little bit cream: butter 100g, light cream 100g, honey 15g, chocolate sauce a little red
Recipe Recommendations
- eggs of 5
- low-gluten flour 95g
- corn starch 8g
- corn oil 60g
- milk 40g
- fine sugar 90g
- light cream 400g
- powdered sugar 30g
- blue pigment a little
- butter 100g
- honey 15g
- chocolate sauce appropriate amount
- red pigment a little
- honey red bean appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Cake of clubs
1
60 g fine sugar is added to the protein
2
add 30 g of fine sugar to the yolk and send it to a lighter, viscous state
3
Add corn oil
4
Full and even
5
In the milk
6
Smuggle evenly
7
Sift in a mixture of low-banded flour and corn starch
8
Flatten
9
One third of the protein to the yolk paste
10
Flip to roughly even
11
Back to the remaining protein
12
Flip evenly
13
It's about eight cents full
14
Send it to the preheat oven, 140 degrees, 40 minutes, 170 degrees, 20 minutes
15
I fell a few times when I was out
16
It's gonna get cold
17
One by two
18
300g light cream with 30 g sugar powdered to 70%
19
Drill appropriate blues
20
Put down the bottom cake piece and dig some cream on the surface
21
Tsimping
22
Take the bean
23
表面再用奶油Tsimping
24
Put another piece of cake on
25
然后在表面抹一层奶油，Tsimping
26
Scrambling the bottom edge with a little flower decoration
27
Butter softened at room temperature
28
we'll add 100 g light cream
29
Smuggle evenly
30
Join Honey
31
Smuggle evenly
32
Take some of the chocolate sauce and turn it into chocolate. Colour
33
Take a few reds and turn them into peaches
34
First, you pick up the broad shape with a toothpick on the face of the cake, then you put cream of various colours in the bag, you draw branches and flowers, petals on the face of the cake, and then you make a heart of the flower in the middle of the original cream