How to make Eight inches of fruit cake

Recipe Recommendations

eggs of 5
milk 50g
mango appropriate amount
Dragon fruit appropriate amount
Kiwi appropriate amount
low powder 85g
oil 50g
sugar 75g
Light cream part appropriate amount
Iron Tower Light Cream 550g
white granulated sugar

sweetening
roast
several hours
senior

Steps for Eight inches of fruit cake

1

Take all the material first。

2

When you separate the egg from the egg yolk, you must be careful not to put the egg yolk inside。

3

All the materials are ready, and we'll start by pouring a third of the white sugar into the yolk and mixing it evenly with an eggbeater。

4

Step two, pour vegetable oil into yolk and mix it evenly。

5

It's egg yolk when it's oiled。

6

Step three, add milk and mix it evenly。

7

Step four, low-banded paste sift into yolk paste。

8

Low-banded pasta is designed to be better balanced with yogurt, which is not easy to pick。

9

WHEN SIFTED INTO LOW POWDER, A SILICA RAZOR IS USED TO MIX INTO A "Z" FONT, WHILE A GENERAL SHIFT BASIN IS MIXED. IT'S VERY DELICATE。

10

When the yolk paste's ready, we'll start to clear the eggs. Before the egg is released, the oven can be moved to 170 degrees preheated。

11

The electric omelet was moved to the low-speed slot to start the emelting, leaving the white sugar to fall into the omelette three times. When the egg cleaners do not see the liquid and a thicker bubble appears, they fall into one third of the white sugar and then continue to pass out。

12

When atmospheric bubbles are almost gone, one third of white sugar falls。

13

When the egg is cleared until a tattoo is made, the remaining white sugar falls。

14

Keep firing eggs till they're hard。

15

Puts the punch vertically into the egg-clean and lifts it vertically. When the egg is clear, there are two straight little angles. It's a hard-on. Don't overdo it。

16

And then we're going to mix the omelet with the yolk paste。

17

One third of the protein is added to the yolk paste and mixed evenly with a blend。

18

Don't mess it up in circles, it's easy to melt, it's bad for cakes。

19

Another third of the protein will be mixed in the yolk paste and the last remaining protein will continue to be mixed in the yolk paste。

20

The cake will be poured into the pre-prepared eight-inch cake mold. (Cake molds must be dryed) Put them in the lower part of the oven and bake them 170 degrees 55 minutes。

21

The baked cake is ready

22

The stove is then stunned on the table (a wet rag on a mattress) and then placed on the grill until it is completely cool。

23

Cake after distillation

24

Eight inches of cake are divided into three layers of flat。

25

500 g light cream and sugar (the ratio of cream to sugar is 10:1), which in the summer has to be operated in an air-conditioning room with ice water under the egg basin, which is not made so quickly。

26

The first layer of cake is covered with an appropriate amount of cream and a proper amount of flamingo。

27

The fruit is flatted with cream and then a second layer of cake。

28

Repeat the steps just now and put the cream on the table。

29

I put mangoes on this floor。

30

Mango continues to be flattened with cream and then a third layer of cake。

31

Remove the light cream from the fridge and cover the cake with a plaster。

32

And then you start to wipe your face, and you can do it evenly on the top of the cake, and you don't have to do it flat, because you can't see it with the fruit. The side has to be smoothed slowly with a machete, one hand with a machete vertically in the bottom of the cake, and the other hand with a quick turn of the bouquet。