Pink cherry double cake

Recipe Recommendations

• eggs 10 rats
• sugar 120g
• vegetable oil 80g
• milk 80g
• low-gluten flour 170g
• vanilla extract a teaspoon
• cherry 400g
• blueberry 150g
• cherry jam 80g
• light cream 500G
• powdered sugar 30g

• milk fragrance
• roast
• several hours
• senior

Steps for Pink cherry double cake

1

Separate the protein from the yolk. A pot of protein needs absolute cleanness, no oil, no water

2

Add two sugars to protein and yolk. Medium

3

The yolk spreads to melt the sugar, and the vegetable oils are even with milk

4

Sifting flour in yolk paste

5

Crunch the yolk paste, remember to draw the clockwise

6

Protein starts with a high-speed bump to a big bubble

7

One third of the protein is evenly mixed with the yolk paste, and the rest is evenly mixed

8

Put the yolk paste in a 6-inch and 8-inch living circle model, about half full, blow out a big bubble, 130°C pre-heat for 25 minutes, turn 155°C for 25 minutes, take it out five minutes in advance

9

Cherry and blueberry wash. Cherry takes fruit in half. Nuclear

10

The roasted twilight takes out a few shocks, and then the buttons hang out, and then they split into three pieces

11

Take a piece of cake and put a little cherry jam on it

12

With cream and sugar, it's got a pretty clear texture. On the cake, a little cherries blueberries, a little cream, a piece of cake on the cover, cream on the outside, smooth and smooth

13

Get a rose bouquet, have some cream, add a few drops of pink to the pigmentation, and have a little harder to pass than the paste

14

Combining two pieces of cake, squeezing pink flowers with a rose mouth on the bottom of the cake, decorating sugar or flowers on the top, done

Pink cherry double cake Make Tips

Recipe Categories

• baking Recipes
• high-value
• afternoon tea recipes