Butter birthday cake
By VicentaLakin
It's been a long time since I've received a 10-inch cuisine mold because it's too big to use. This time I caught up with my birthday and made a big cake that I shared with my colleagues。
Recipe Recommendations
- eggs of 8
- low-gluten flour 160 grams
- corn oil 80 grams
- milk 100 grams
- fine sugar 140 grams
- light cream 800 grams
- various fruits appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Butter birthday cake
1
Prepare 10 inches of casserole。
2
Corn oil, milk and 30 grams of fine sugar are placed in clean basins。
3
A manual omelet is used to even the sugar melt。
4
Scan low-banded flour。
5
Cut it even to dry powder。
6
The yolk is added three times, and the yolk is evened each time。
7
The whole yolk is added to the yolk state。
8
The proteins are distributed three times with fine sugar。
9
It's been sent to the egg-beater that the protein is condensed and lightly。
10
Add a third of the protein to the yolk paste。
11
Flip evenly。
12
Down into the protein basin。
13
再次Flip evenly。
14
In the 10 inches of cuisine cake mold, the surface is flat。
15
A few strokes of the molds were sent to the preheated oven for baking at a temperature of 120 degrees for the upper tube and 150 minutes for the lower tube。
16
After the baking was completed, it was taken out and a few strokes of the mold were thrown into the dryer。
17
Start making cream cakes when it's cold: cut the skin around the cake (or not, my bottom mat is not big enough, so cut off the skin)。
18
Split the cake into three layers。
19
Creamed cream with fine sugar is given to pass out, until the line is clear。
20
One layer of cake, one layer of cream, one layer of fruit。
21
The top floor, without fruit, flattens the face of the cake with cream。
22
The cake will be made with light cream and bouquets on the face of the cake, with fruit in the middle to decorate。
23
The finished chart。Butter birthday cake Make Tips
1. Eight eggs, 50-55 grams, are not very large. 2. The bouquets are split between the best butter and the creams painted on the middle and surface of the cake, avoiding excessive operation time and melting of the bouquets. 3. If the bottom mat of the cake is large enough, the skin around the cake is not removed。