Butter fruit cake
By VicentaLakin
I've loved butter since I was a kid, and I eat most of it every time my family buys birthday cake on their birthday. Family members didn't buy cake on their birthdays, and they barely ate cake. Sometimes I want to eat, I go to the cake store and buy a cream cake. I don't know if it's my mouth or if the cake is not as good as it used to be. It's been almost rare to buy cakes, bread and so on since the door was baked. Another cake-seller on the street that's been passing often smells of cheese from her house every time he comes not far, but it's too strong to smell it far away. I thought in my heart, I didn't know how many fragrances were in it, so I passed it ten miles. This cake is the first time I've ever done this before, and I can only say to myself that the taste of the past is good because less sugar is not sweet enough. I usually eat my own cake, and I cut some sugar properly. This weekend was used to make a lot of cream and fruit-rich cream cake for families and themselves。
Recipe Recommendations
- eggs of 3
- low-gluten flour 50g
- corn oil 30g
- lemon juice few drops
- kiwifruit of 2
- cocoa powder 20g
- milk 35g
- fine sugar
- light cream 500ml
- mango one
- sweetening
- roast
- several hours
- ordinary
Steps for Butter fruit cake
1
first, the protein and yolk are separated into oil-free and water-free containers. add 10 g fine sugar to the yolk, mix it evenly, then mix it evenly with milk, and eventually evenly with corn oil。
2
Then they sift in low powder, evenly mixed。
3
add a few drops of lemonade to the eggnob and divide the remaining 30 g fine sugar into the eggnob three times。
4
The egg clears up to the blisters, and then the sugar is added. Just send it to the eggbeater to lift the hook。
5
Take a third of the distributed protein into the cake paste, and mix it evenly。
6
And then you pour the tumbled cake into the remaining proteins, and you continue to tumble evenly. Inverted into the mould, three or four shocks and bubbles。
7
The oven is preheated 130 degrees and 50 minutes. Time's up, out of the oven. You can use toothpicks to test if the cake is ripe. The smoothness of the toothpick and the absence of sticky flour indicate that the cake is ripe。
8
After the cake is baked, out of the oven. Cool off。
9
Cut the cake into three pieces。
10
The cream is divided into two, one for the outside decoration of the cake and requires cocoa powder. One of them goes straight to the pastry. Creaming cream with a proper amount of fine sugar is done and the cake layer is painted。
11
Scratch the good monkeys, and put them on the cake layer that's covered with light cream。
12
Then you put the cake in the other layer, you paint it and you put it in the mango。
13
And finally, just wipe the cake. Dry
14
When the surface is generally smooth, light cream is distributed with cocoa powder. You can squeeze a hole out of the cake, as the chart shows。
15
As shown in the figure, two strips were squeezed out on the vertical bars。
16
As the figure shows, this is the same way that bamboo baskets are made, and light cream is squeezed to fit the actual length of the cake。
17
After the cake was largely flowered, some fruit was put on the cake for decoration. Cut the monkey and mango in half. Butter fruit cake is ready。