Watermelon cake

1. [Red Cake Approach] 1. Prepare raw materials, separate proteins, and be fed into clean, water-free, oil-free pellets. The stronger the surface of the frozen eggs in the fridge, the easier it is to form a solid bubble. During the hot season, eggs can be placed in a freezer for an hour or two before being removed for use。

Spread the yolk, add sugar, and mix it evenly. This just needs to add a little bit to the total amount of sugar, and there's no need to fix it。

ADD WATER, A LITTLE MIXING. ADD SALAD OIL AND DRAW "Z" EVENLY。

IT'S BEEN MIXING THEM UP TO THE SURFACE WITH A FINE FOAM, I.E., PASTING. I USUALLY DRAW THE WORD "Z". IT'S BEEN TWITCHING UNTIL AFTER AN EGG WAS CUT. IT TOOK ME ABOUT FOUR MINUTES TO MILK IT. EMULSED YOLK PASTE REDUCES OIL AND WATER SEPARATION, INCREASES BUBBLES AND INCREASES VOLUME. IT'S A MIXTURE OF PASTA THAT MAKES THE CAKE SOFT AND SOFT。

Low-banded flour is sifted into yolk paste at a time of even mixing with red flour. Flour must be sifted! Post-sifting flour will bring more air, while preventing flour from being swollen and easier to mix。

DRAW THE WORD "Z" WITH A HAND-PLUG, MIX IT IN A FINE SMOOTH FORM AND PUT IT ASIDE。

Good pasta. This is a preheat oven, 150°C. The temperature of the baking needs to be adjusted according to the home oven。

Add sugar powder to the proteins three times and hit a dry hair bubble (approximately 8,9 distributed). (First, the protein is torn to fish eyebrows at a low speed with an eggbeater, adding a third of the sugar powder. It then continued to use the electric egg beater at high speed, to double the volume of protein, adding a third of the sugar powder. It then continues to be hurried with an electric omelet, with a slight pattern and a third of the remaining sugar powder. Finally, a low-speed disturbance occurs until there is a clear sense of resistance, with a short and small tipping point. Remember, don't leave a gap between the mixer and the mixer head! Or the proteins would be too uneven. Also, sometimes with a razor scratching the surrounding protein cream, it is more stable. Protein frost's out of state is very important. Many of the reasons for the failure of the twilight cake are the fact that the frost went wrong. It must be fully distributed until the point points are short and small at the point when the egg-beater is lifted. And be careful not to overwhelm the protein cream, and when it's too dry, you'll see that they're lumpy, so it's harder to flip, and more time to flip, and there'll be a potential for bubbles。

One third of the protein cream is added to the yolk paste, which is smoothed with rubber razors. And that's when you can see that the protein cream is actually very fine and glamorous. It's the best, it's easy to flip evenly. Motion: Right hand, razor, left hand turn. The knife enters the field from the middle of point 2 and the blade runs vertically straight through to the eight, then flips the knife and turns the egg paste up. And the left hand reverses the clockwise。

Smashed cakes fall back into the protein cream and continue to be smoothed with rubber razors by flipping hand until they do not see a spot of protein and the face is thinly smooth. It has to be evenly mixed, or it's swelling up in more places。

Put the face down in the mold, wipe it down with a razor and shake it twice。

Send it to the preheat oven, fire 150°C, and roast for 60 minutes. The timing and temperature of the baking needs to be regulated by the home oven. If you want to know if the cake is ripe, you can put your hands on the skin by opening the oven door before the close of the bake, and the baked cake is clearly not moving, and you press the pressure and you will bounce back。

After coming out of the oven, the tremors hit and the buttons cool. When the cake comes out of the oven, it's still very hot inside, and by falling, it's able to shake up the heat inside and cool down, so that the cake doesn't collapse. The biggest reason for the reversal is to prevent the collapse. I like to put the cake in the middle of two bowls, so it's empty, it's more hot, and it's more pull。

The grill is ready for tin paper. The oven is better served with tin paper, evenly coloured and properly covered with towels。

The watermelon cake rolls are ready for raw materials, and the protein is separated into clean, water-free, oil-free bowls。

WATER AND SALAD OIL WERE POURED INTO THE EGGBASKET, EVENLY MIXED BY THE WORD “Z”。

SCAN LOW-BANDED FLOUR, DRAW THE WORD "Z" AND MIX IT EVENLY。

ADD EGG YOLK AND DRAW THE WORD "Z" IN FINE SMOOTH. CAKE ROLLS, UNLIKE TWISTY CAKES, REQUIRE STRONG EXPANSION, SO THEY IGNORE EMULSION. IT'S POSSIBLE TO USE POST-EGGS, AND THE PASTA IS EASIER TO MIX EVENLY。

Four drops of fragrance, which continue to be evenly mixed with a manual omelet. Put the mixed paste aside. This is a preheat oven, 180°C. The fragrance may be added, depending on whether the colour meets your requirements. The fragrance here can't be replaced entirely with spinach juice, and light watermelon cake rolls can be made with spinach juice, but dark bouquets can't continue to regulate colours with spinach juice, so only a little colored. Thus, the first approach could be fragrance, the second with spinach juice+colour, and the third with colour。

Add sugar powder to the proteins three times, and hit the wet hair bubble. (First, the protein is torn to fish eyebrows at a low speed with an eggbeater, adding a third of the sugar powder. It then continued to use the electric egg beater at high speed, to double the volume of protein, adding a third of the sugar powder. It then continues to be hurried with an electric omelet, with a slight pattern and a third of the remaining sugar powder. Finally, a low-speed bulge until the egg-beater comes up

One third of the protein cream is added to the yolk paste, which is smoothed with rubber razors。

And then back to the protein cream, you'll continue to mix it with a rubber razor so that you can't see a piece of protein, and the face is thin and smooth, and that's watermelon skin。

Take the four large spoons and put them in the bowl, drop them in two drops of fragrance, evenly mix them and become dark paste。

The dark-faced face fell into the bouquet, with a line of watermelon skin in the oven. After two strokes of pressure, they were sent to a preheated oven and baked for two minutes. It is important to remember that after the dark paste has been squeezed, the shock will strike twice and the bubble will be removed. When a cake roll is baked, the dark paste is baked for two minutes after drawing the watermelon line, which prevents mixing。

Take out the grill and pour the light face into the dish, wipe it slightly with a razor and shake it twice. Send it to the pre-heat oven, fire 180°C and roast for 18 minutes. It's just a little bit flat here, so don't let the cake melt in pursuit of the flatness of the surface。

When the cake came out of the oven, it fell from the top, and it hit the heat. When demersalized, a sheet of oil paper is baked on the Internet, and the cake body is attached directly to it, bearing in mind that it should be covered with paper to prevent drying。

Prepare raw materials and split red cake into three pieces. Watermelon cake rolls averaged three slices. (Cake layers must be even, with a sawing knife, so that the cake can be placed above the bouquet, with a swinging of the bouquet, with a sawing knife, and then in a light parallel。

It's light cream to the lasagna. Light cream is poured into an eggbasket early and placed in the freezer together with an egg-beater (which in the summer ensures cooling and helps with light cream. (First, ice-free water. Secondly, light cream is used as quickly as possible, so that it is more stable and delicate. Thirdly, it's easy to wipe light cream until it's just tattooed, so it's hard to level it down, and in the course of doing so, it's even worse, and it's likely to overwhelm and get rougher

Take a piece of cake on the bottom. Take a proper amount of light cream and put it on the cake piece, and wipe it with a little plaster. There's no need for it to be very flat。

And then put on the second piece of cake and cover it with the same edge. We'll wipe it with cream. And finally, the third red cake。

And then you start to wipe the sides, and the blades go vertically to the cake body, and the blades close to the side, and you turn the bouquets, so that the side gets flat. Make sure it's clean! Every time it's painted, it's clean. And if you've got the light cream on the cleaver with the cake crumbs, don't use the light cream, just wipe it off, or you'll pollute all the light cream, and you'll find it getting even。

When the cake is painted, measure the height, and the watermelon cake slices are cut to the appropriate height。

And then three watermelon cakes surrounded the edge of the cake. Send it to freezer for half an hour。

Black chocolate pens are soft with hot water, and the watermelon cakes are squeezed out of the watermelon shape. Watermelon seeds would be more like it if they were squeezed at random。

Images are from the Internet。

One, most likely, is that the cake is not baked; two, there is no rebutting after the oven. Three, maybe it's gone

The bottom of Twisting Cake, even the model? It's too high. The oil was not fully emulsed and the oil was separated. The convulsion mold was too strong after the paste fell into the mold and ran into the air at the bottom。

[Cake decorating] [Cake decorating] One, undesired decomposition without a complete cooling, protein frost has been running fast, protein frost is unstable。

It's been overstretched. Breading is too hot。

Cake rolls back

The yolk paste and the protein cream are not exactly evenly mixed。