Eight-inch cream fruit cake
By VicentaLakin
Kids and family used to go to the cake shop for their birthdays, and the cake shop was a few hundred bucks worth of cake, and never went out to bake again, making cake when they wanted it, which was better than selling it outside. On my son ' s birthday the other day, I made myself an eight-inch fruit cream cake, which tasted so good that it was so popular and delicious. Let's share the details. We can try the favorites
Recipe Recommendations
- Arowana low-gluten flour 90 grams
- milk 70 grams
- corn oil 60 grams
- white sugar 30 grams
- eggs of 6
- light cream 450 grams
- lemon juice few drops
- Dragon fruit half a
- kiwifruit of 2
- mango one
- sweetening
- baking
- several hours
- senior
Steps for Eight-inch cream fruit cake
1
Preparation of food products: dragonfish with 90 grams of congested flour, 70 grams of milk, 60 grams of corn oil, 80 grams of sugar, six eggs (around 45 grams), lemon drops, half of flamingo nuts, two of the monkeys, one of mango, 450 grams of light cream, 30 grams of sugar
2
I'll make a twilight cake and separate the yolk and the twirl. I'll use the small egg. I'll use the six。
3
Combining corn oil with milk, mixing。
4
THE EGG YOLK SPREADS, HAND-TO-HAND EGG-PAINTING Z-TYPES ARE MIXED UP
5
Pour milk corn oil into the egg paste, mix it evenly again, fully integrate the egg fluid with the oil and milk, and add a little sugar。
6
It's easier to mix in low-banded flour with a little sifter. It's good to use the greasy flour of the gold dragonfish. It's cheap。
7
IT'S Z-TYPE. DON'T MIX IT IN ONE DIRECTION. IT'S EASY. THE EGG-PUMPER WAS LIFTED FROM THE PASTE, THE PASTE FELL FROM THE EGG-PUMPER WITH A SMOOTH DROP AND NO DRY POWDER, AND THE YOLK PASTE WAS SUCCESSFULLY MIXED AND PUT ASIDE。
8
Prepare a water-free, oil-free basin, egg cleans into the basin, drops two drops of lemon juice, and nothing can be replaced with white vinegar, and acts as an egg to poach。
9
Started with proteins, electric omelet surges, and a third of the sugar was added to the fish eye bubble。
10
The electro-pumper continues to pass out at high speed, adding another third of the sugar powder to the protein when the omelette foam disappears and the protein looks fine and smooth。
11
When there is a thicker line in the protein, the egg comes up with the last third of the sugar powder when there is a small corner。
12
And then it goes on to see the delicate texture of the protein, and the electro-pumper goes to the lower slot for a while, and when it feels a little bit of resistance, it stops, so that the bubbles don't fade, the eggheads are lifted up, the little angles are straight and the hair is done。
13
And then the protein was mixed with the yolk paste, and a third of the protein was evenly mixed with a silicone razor, and then the hand was cut, and the razor was cut from top to bottom. Move gently and quickly。
14
A third of the remaining protein is then added to the mix, which is then rolled from the bottom of the web, like a scrunch, without a coil, and easy to melt。
15
In the remaining third of the protein, all the mixed yolk paste is evenly rolled up and down。
16
The mixed paste looks loose, silky, and shaving like silk。
17
The cake was pruned into an eight-inch living-dependant mould, and a few vertical drops from a height of about 10 centimetres gave rise to a large bubble, which would be 5.6。
18
The oven heats up by 150 degrees five minutes in advance, selects the upper and lower layer of the fire from 140 degrees to 150 degrees for an hour, and selects the temperature difference according to the temperature of the oven, which is too high to break。
19
It's better to have an ice bag under the bowl in the summer。
20
It's light cream. It looks smooth. It's a little heavy. Drop two drops of yellow colored pigments and choose the color you like。
21
The cake is baked at this time, and when it's taken out, it falls vertically, and it blows up the heat inside, so it won't be easy for the cake to recede. The buttons then cooled for an hour, using an empty grill in the oven, with support on both sides, and the cakes upside down on them, so that the heat can spread。
22
When the cake is completely cool, it can be demoulded, with the hand to strip the cake and the mold lightly, and then the hand to push the cake to the bottom, slowly lifting it up. Then you cut your waist with a cake knife, and you can eat it without making cream cake。
23
At the bottom of the cake, a layer of cream was put on it, and the slices of mango were laid evenly
24
Turn the other half over the cover so it'll be smooth. Scratch the cream on the cake, turn the cake table up and down, and wipe it with a moist knife。
25
The rest of the cream drops into green edible pigments and is used for flowers。
26
Cream is in the bag, with 10 teeth。
27
Squeeze a circle of flowers in the lower end along the cake, and a circle on the top. It's easy to squeeze, it's easy to squeeze. The middle is squeezed out a heart。
28
The last step would be to put the cut fruit on it, mangoes, monkeys, dragon nuts, and one circle apart, red dragon nuts in the middle, a big fruit cake is finished。
29
Such a fruit cake is absolutely full, without adding any laxatives to it, eating special sweets, making a great one on the birthday or when you want to eat it, the whole family loves it。