Six-inch cream birthday cake

1

I'll do it first. Separate protein and yolk, yolk, corn oil, milk, salt in the basin and protein in another oil-free basin。

2

Protein with a few drops of lemon juice hit a rough bubble, sugar hit a hard protein cream at a time, lift a straight triangle to the egg head and put it in the freezer。

3

The yolk, corn oil, milk, salt are evenly mixed and sifted into low powder, at 125 degrees of preheated oven。

4

Sifted into low powder and convoluted into non-particle-free yolk paste。

5

The protein cream is taken out of the fridge, half the protein cream goes to the yolk paste, and it's very smooth。

6

And then you pour the rest of the protein cream into the pot, and you flip it and you turn it into cake。

7

The cake fell into a 6-inch mold, and the bubble came out light。

8

THIS IS 125 DEGREES AND 20 MINUTES。

9

This is 125 degrees and 50 minutes。

10

When you're out of the oven, you rebut it, and it's completely cool and it's off. When you bake a cake, fix the strawberries。

11

Cake disfigured and cut in three pieces。

12

ANIMAL LIGHT CREAM WAS PLACED IN THE REFRIGERATOR EARLY, FOR AT LEAST 12 HOURS, AND THIS BOX OF 250 ML WAS POURED INTO AN OIL-FREE BASIN。

13

It looks tougher with sugar. A small fraction of the cream is put in a clean tub, this is for the cooling of the refrigerator for the wait flowers; most of the rest of the cream is used to wipe the face and trap the pie。

14

It's starting to fold, a piece of cake with a little cream, strawberries and a second piece of cream. Repeat this step until three cakes are exhausted。

15

Look at this. I've done my best, huh

16

Take the reserved cream from the fridge, add edible pigments, add a few more times, and bring out the color you like。

17

Fill it in a bouquet, eat printed patterns in the middle of the cake, then squeeze the small flowers and the surroundings, with all your hands full of butter and no pictures

18

It's a rough first birthday cake. It's a rough one

with regard to the wind, each roast has a different degree of crack, but it does not collapse or shrink, nor does it affect the taste, so i choose to crack, huh! this time it was about 125 degrees and 50 minutes) 2. creaming cream, often said by a small partner that the brand of animal cream was bad, that i used it twice (the first time was a strawberry nudity cake, see the recipe), and that it might have to do with temperature, and that it would be easier to do it after at least 12 hours of freeze in the fridge. 3. this time, a box of cream (250 ml) was used, after which the plating, lacerations and scabs were completed, which was sufficient and, in the case of complex scabs, increased use of cream, which was recorded as a reference for the future. 4. animal butter is healthier than butter cream, although less stable than butter and requires low-temperature operation. now it's winter, it's easier to operate than summer, but i wear a cotton glove when the bouquets don't warm my hands to affect the cream, and the bouquets still need to be kept cold. 5. with regard to printed patterns of consumption, there are many options on the internet, and photographs can also be made available to sellers to customize their preferred patterns。