Fancy cake

Prepare raw materials, separate proteins and be fed into clean, water-free and oil-free pellets. (In the hot season, eggs can be placed in a freezer for an hour or two before being removed for use

SPREADING THE YOLK AND ADDING MILK AND SALAD OIL HAS BEEN MIXING THEM UP TO THE SURFACE WITH A FINE FOAM, I.E., THE EMULSION IS COMPLETE. 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 MIXED WITH PASTA, WHICH MAKES THE CAKE SOFT AND SOFT

Sift low-banded flour. After-sifting flour will bring more air, while preventing the flour from being fluent and easier to mix

DRAW THE WORD "Z" WITH A HAND-PLUG, MIX IT IN A FINE SMOOTH FORM AND PUT IT ASIDE. THIS IS A PREHEAT OVEN, 170°C. (THE TEMPERATURE OF BAKING NEEDS TO BE ADJUSTED ACCORDING TO THE HOME OVEN. PREHEATING TEMPERATURES CAN BE 15-20°C HIGHER THAN THE ACTUAL ROASTING TEMPERATURE, BECAUSE WHEN YOU OPEN THE OVEN DOOR, THE COLD AIR ENTERS, THE TEMPERATURE IN THE OVEN DECREASES RAPIDLY

Add sugar powder to the proteins three times, hitting 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, it's a low-speed disturbance until there's a clear resistance, and the tip is a short, small tipping point. Or the proteins would be too uneven. Also, sometimes with a razor scratching the surrounding protein cream, it is more stable. And be careful not to overwhelm the protein cream, and when it's too dry, you'll find that they're lumpy, so it's harder to flip, and more time to flip, and so it's likely that bubbles will be lost

5. One third of the protein cream is added to the yolk paste, which is smoothed with rubber razors. As you can see at this point, it's actually very fine and bright. 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 reverse the clockwise on the left hand

Rewinding back to the protein cream, rubber razors continue to be used to tumble the hand until they do not see a spot of protein and the face is thinly smooth. (It has to be evenly mixed, otherwise there's more protein cream that swells

Put the face down in the mold, wipe it down with a razor and shake it twice. (Don't be too strong when shaking, to prevent running into the air, to the contrary

Send it to the preheat oven, fire 150°C, and roast for 60 minutes. (Whether the cake is ripe or not, you can slap the skin with your hands by opening the oven door before the close of the bake, and the baked cake is clearly not moving, and the pressure is flexible and bounces 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 blow up the heat inside and cool it 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 better to spread the heat, and it's more pulling

Fruit cut to Ding。

The cake was dried out and divided into three pieces on average. (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。

I'll give you some 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 would be easy to wipe the face of a light cream so long as it was just tattooed, so it would be difficult to flatten it, and in the process, the slashing of the knife and the light cream would spread even further, and might end up hitting the head too hard. (Little cream pours early into the eggbasket, and the egg-beater goes into the freezer (which in the summer ensures cold temperatures and contributes to the passing of light cream)。

Take a piece of cake on the bottom. Take the cream and put it on the cake. I'm not sure

Evenly put fruit peddle. (Remember to leave a space around and in the middle so that the cake doesn't break apart

Take a suitable amount of light cream and cover it with fruit and wipe it out. And then put on the second piece of cake and cover it with the same edge. So many times, until three cakes are finished。

First, the cake is painted with light cream around and on the top, covering the 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。

The rest of the cream is cut in half, added two drops of purple color, and sent to the bouquet, to take out half. The rest was then added half of the remaining white light cream, which continued to be distributed to the flower state and then removed half as well. Finally, we mix the remaining white and purple light cream, so we get three different degrees of purple light cream. (The light cream here needs to go to the flower state, but remember not to beat it, to get rough

Scratch the cake with light cream on the back of the spoon, and the three colours in turn。

The flowers are cleaned and wrapped in the bottom with a membrane. (The flowers must be cleaned, covered with a membrane, which will ensure hygiene

Beautiful。