Crystal carrot cake
By VicentaLakin
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Recipe Recommendations
- sweetening
- other
- several hours
- senior
Steps for Crystal carrot cake
1
VACUUM CRYOGENIC COOKING, PREHEATING TO 194°F/90°C
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800g large decorated carrots, peeled, trimmed, cut each carrot into a 3 inch fraction, and then divided each into four equals. let's put every piece down and go
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baking with pressure: 400-g equivalent carrots, 80-g salted butter, 7-g cinnamon, whole block, 0.6-g green beans, 35-g raisins, 40-g black rum, 1-g bean spice, 0.6-g soda. the food is evaporated in a high pressure pot, covered with a lid for 20 minutes and rotated every five minutes to ensure a balanced cooking. turn off the fire and completely calm the pressure。
4
Mixed, filtered carrot mixture: Throw the whole spice, mix the base height for three minutes, filter the mixture through a thin sift
5
100 g black rum, put in a stew, hot and pure rum to 20 g
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mixing mud, milk and rum; mixing dry food: 200 g of milk, 150 g of carrot paste, 20 g of pure rum, 50 g of sugar, 4 g salt, 2 g of soda, 1 g of vanilla seed, 1 g of fork 10, 0.8 g of corner forkix 9. a mixture of 150 g carrot paste, milk and rum was used with an impregnated mix, with sufficient blending of dry food. as the mixer works, a little bit of the dry mixture is added to the carrot mixture until it is fully mixed。7
Separate and encapsulate the carrot base: Seal it in two vacuum bags and place it on one side。8
combination of dry foods for the base of cream cheese: 38 g sugar, 1.9 g salt, 0.2 g ang forkix 9 and 0.1 g forkware 10, with sufficient blending of food in the bowl until complete mixing。
9
mixed milk and cream cheese; mixed dry food: 75g milk, 112g cream cheese, mixed milk and cream cheese with an impregnated mixer, slowly mixing dry food as the mixer works。
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the base of the cream cheese is divided into two small bags, one of which has twice the weight of the other. (approximately 150 g and 75 g)。
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A week around a ring of acetic acid fibre paper was used to prevent glue: a piece of acetic acid fibre paper slightly longer than the length and higher of the mould was cut. (c) Placing prepared molds in a thin plate lined with tarpaulin or other silicone grills。
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Put a carrot cream bag in water for nine minutes。
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When ready, cut the corner of the bag and fill the liquid with half an inch of the ring mold to ensure that the movement is fast. Room temperature set for 15 minutes。
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the 75g cream cheese cream bag was put in water for nine minutes. when ready, cut the corner of the bag and freeze the cream cheese on the carrot base, with a thickness of one quarter inch. this layer will soon sink, be careful! you can tilt the plate or click on the edge of the ring mold to help form a thin and flat layer。
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Put a second carrot cream bag in water for nine minutes. As before, cut the corner of the small bag and fill the liquid in the last half-inch of the ring mold. Room temperature set for 20 minutes. Put the last cream cheese cream bag in the water for nine minutes。
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Set your pie shelf: flip an empty container as a base. Put a circular plastic disk above this base. The disk has to be a little smaller than the diameter of the ring mold so that when it is creamed with cheese, it does not form a liquid at the bottom of the cake. Use a razor to move the carrot cake to the base。
17
Take the last bag of cream cheese out of the water, cut it open, and start with the pickle. At first, it was dumped directly in the centre of the cream freeze, forming a pool, then moving outward, and finally on the edge. Quick ops: You need to make sure that the cream cheese cream freezes evenly on the cake. Put the cream freeze in the fridge for one hour until it is fully formed. Chest: Considering that for a smoother dumping, the bags can be bulged before being removed from the ring, which helps to thinen the cream base。
18
Three little carrots, two millimeters of carrot head, peeling carrots. 50 g water, 50 g sugar. Prepare single syrup: mixed water and sugar, heating until the sugar dissolves. Vacuum-packed single syrup carrots, sealed and cooked in water at 194°F/90°C for 30 minutes. Take the carrots out of the syrup, cut them in half, and use them as gravy。
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Cut the cake in half and shake your knife slightly and separate it. And give it every half-triple。
20
To decorate, put half a piece of carrot on each piece of cake cut。