520 confession cakes
By VicentaLakin
People are talking about what to do with 520 videos, and I'm usually just doing the video, and I don't know what to do with baking, but it's too much to do. I'd like to present my virgin work on the 520 anniversary of love. I knew you liked pink, so I made you a pink pound cake, though it was a little clumsy. "Life needs to be careful, making cake for you is just the beginning, and there are more surprises." Iloveyoukelcyforever
Recipe Recommendations
- powdered sugar 70g
- eggs 100g
- unsalted butter 80g
- low-gluten flour 100g
- pink pigment 2~3 drops
- vanilla extract appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for 520 confession cakes
1
Butter is mixed with sugar powder to the white and flaccid state。
2
Add eggs in fractions。
3
Dripping colored。
4
Sift in low-banded flour, and change the razor to mix。
5
Bake in a pre-heated oven, up and down, 175 degrees, lower middle. Thirty-five minutes or so。
6
The baked cake gets out cold。
7
Cut into a piece of cake of equal thickness。
8
Creams out of the heart, spare。
9
Butter is mixed with sugar powder to the white and flaccid state。Add eggs in fractions。Sift in low-banded flour, and change the razor to mix。
10
Pour in the vanilla。
11
Loading a bouquet, first squeezing at the bottom of the mould and at both ends。
12
When you put the heart cake on it, the space on both sides is covered。
13
The top is also squeezed。
14
挤完面糊，轻轻震一下模具，去除大气泡。Bake in a pre-heated oven, up and down, 175 degrees, lower middle. Thirty-five minutes or so。
15
When you're done with it, you'll be fine。
16
first time making cake, done。520 confession cakes Make Tips
butter outage: 1. how can butter outfloat? if you have to do something soft, then you're going to have to use a mix of sugar powder and butter, which is easier to melt. 2. eggs need to use constant temperatures to reduce the separation of water and oil. with regard to tuning: colours are not preferred and can be replaced with red or strawberry powder, but colours may differ. cake fragrances: rum and vanilla are the function of fragrance and egg odour. squeeze paste: when squeezing paste, it is recommended that the bottom paste should not be too much or too little, with about a quarter of the mold. too much, the paste bakes and swells, and the heart rises out of the face of the cake; it's too little, and it sank at the bottom. cake back: because pound cakes are heavy cakes, the amount of butter is higher, but no reduction is recommended. this cake suggests a cooler and a cooler night in the fridge. it'll feel better when it comes back. take back 5-10 minutes before eating. sweat the cake: if you want a pound cake to be wet, you can keep it sealed while it's hot on the cake surface. sugar water practices: 15 g fine sugar + 40 g boiled sugar melted with 10 g rum on fire or orange wine. no wine。