Chicken cream cake
By VicentaLakin
The square comes from @Royal Pig Teacher's ruby cake, which is easy to handle. I've made a little change in the shape, and I just need to think a little bit more carefully。
Recipe Recommendations
- protein of 2
- powdered sugar 35g
- butter 60g
- egg yolk of 2
- light cream 30g
- low-gluten flour 60g
- ham sausage 1 piece
- heart-shaped sugar tablet the 12
- dark chocolate appropriate amount
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Chicken cream cake
1
Get ready for the mold. I like the furry paste, I feel like a chick, so the molds aren't processed. If you want to get out easier, you can put a thin layer of softened butter on the mould first。
2
Prepare raw materials, separate proteins and be fed into clean, water-free and oil-free pellets. It's particularly easy to operate with cooking chickens. When an entire egg is crocheted like an egg-breaker, the egg is lifted, the protein is slowly exposed and the remaining yolk is squeezed into another bowl。
3
ADD SUGAR POWDER A THREE TIMES TO THE PROTEIN AND HIT DRY HAIR BUBBLES. (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, SLOW-DISTURBING UNTIL THERE IS A CLEAR SENSE OF RESISTANCE, WITH SHORT AND SMALL TIPPING POINTS AT THE POINT WHEN LIFTING AN EGGBEATER
4
The butter room softens to the point where it can easily push a pit out of its finger and shake it with an egg-beater to make it slide。
5
THE SUGAR POWDER B IS ADDED TO THE SOFT BUTTER, SO DON'T START THE EGG BEATER, MIX THE TWO SLIGHTLY, THEN USE THE ELECTRIC EGG BEATER TO MAKE IT WHITE IN BUTTER AND EXPAND SLIGHTLY。
6
The whole egg fluid was added three times, and it continued to be even with the speed of the electro-plugs. Remember to mix and level each time before adding the next egg fluid。
7
The cream was added twice, and the egg-beater set was equally balanced。
8
A 1/2 protein cream was added to the butter paste, which was smoothed with a rubber razor。
9
Returning to the protein cream, rubber-coated razors continued to be used to tumble until no trace of protein was seen。
10
Low-banded flour is sifted twice into butter paste, which is evenly mixed with rubber razors。
11
The mixed pasta was packed in a bouquet and squeezed into the mould, which was about 8,9 full and struck twice。
12
Send it to the preheated oven, up and down to 165°C, mid-level, baked for 25 minutes。
13
we'll make the decorating material during the bake. take a ham intestine, cut into a thin slice of about 2 mm, cut half open, then cut into three triangles, and be the mouth of a chick。
14
And you can also have a heartful sugar chip to make a chicken crown, an almond chip to make a chicken wing (which I didn't make last) and a black chocolate to melt in a bouquet with water, and later paint an expression。
15
And when the cake is decorated, it becomes a cute chicken cake。Chicken cream cake Make Tips
1. Butter shall be softened to the point where it is easy to press the finger print. 2. Egg fluid and light cream, if extracted from the refrigerator, must also be returned to room temperature in order to be added to the butter, and must be added and evenly mixed, otherwise the oil is easily separated. 3. I used a non-cooking mold, which was not processed. If you don't use a non-mixer, you can use soft butter to make it sticky. Light cream can be replaced with an equivalent amount of milk, but with cream, it smells much more. 5. The timing and temperature of the roast should be adjusted according to the temper of the oven。