Butterfly mousse cake
By VicentaLakin
Recipe Recommendations
- low powder 33g
- white sugar 46g
- corn oil 20g
- eggs of 2
- milk 20g
- light cream 150g
- food coloring a little
- cream cream a little
- milk fragrance
- skills
- several hours
- ordinary
Steps for Butterfly mousse cake
1
First of all, we're gonna bake a four-inch twirl cake with a formula of six-inch twirl cake, and it's just two four-inch, and you can use it as a reference, if you just cut it in half. All materials, proteins and yolks are separated into water-free and oil-free basins。
2
The protein was added to 33 grams of sugar three times, with an electric omelet hitting a hard hair bubble。
3
Low powder, 13 grams of sugar, vegetable oil and evenly mixed milk are added to the yolk。
4
The protein cream is evenly mixed three times into the yolk paste, so don't clutter, it'll melt, and the baked cake won't work like a pastry。
5
Falling into the chimpanzee mold, blowing bubbles。
6
The oven is preheated 180 degrees in advance for 10 minutes and is placed in the middle and lower of the cake model, 150 degrees up and down on the fire for 50 minutes。
7
When it cools off, split into two pieces and cut off the edges。
8
Next, make moose. The milk is mixed with sugar and glittin powder mixed with hot water to completely melt and cool。
9
Light cream is enough until it is less mobile。
10
Put the milk fluid in the light cream and mix it evenly, and Moose will do it。
11
Put one piece of cake in a living cake model, pour it in half moose, put it in the other, pour it in the remaining half moose, and put it in a freezer for four to five hours。
12
Then we'll make butter cream butterflies. Paint the oil sheet on a printed picture, with a pen that depicts the contours and different areas of light colour。
13
PUT AN A4-WHITE SHEET UNDER THE PATTERN PAPER AND PUT IT IN A PLASTIC SHEET。
14
Creaming cream has four colours, namely, light blue, blue, dark blue and black, and has been loaded into a bouquet with a small mouth. Fill up the cream with the painted area。
15
Brush one layer and then one layer with a ticking pen in the order from the inside。
16
Squeeze the butterfly's body and tentacle and put it in the freezer for about 30 minutes。
17
The frozen mousse cake was removed and demoldered on the tray。
18
The frozen butter cream butterflies will be lightly lifted off the oil paper and moved to the middle of the face of the cake with a machete。
19
The deep blue cream squeezes out the edges of the cake surface and below, and the ropes on both sides. I've made it into a wave of drums。
20
Finally, two black beads and plastic penpoles (black beads and pencils were cleaned up early) were placed, and the place where the pencils were inserted was improved with cream cream。
21
Done
22
Done
23
DoneButterfly mousse cake Make Tips
petty 1: the method of making light cream: 50 grams of butter with 10 grams of cream with an electric egg-pumper and 50 grams of light cream with a smooth slide continue until zero grams of fully integrated and smooth. butter cream must be very smooth for hand-painting, too hot to melt, too cold to be hard to paint, and only about 20-25 degrees. 2 when the cream cream is colored, then the middle blue is fixed, then a little blue is added to the original cream is light blue and blue is dark blue with a drop of black。