Sheep and goat cream cake

1

SpongeBob cake first: prepare all kinds of food, with preheat ovens, 170 degrees of simultaneous heating, 10 minutes。

2

The lemonade was mixed with corn oil, and the eggs were mixed into the emulsion, i.e. white colour, with no visible oil on the surface. Little tip: Lemonade is used for the fragrance and the wetness of the cake. Corn oil can also be replaced with salad oil, rather than soybeans or peanut oil。

3

All-eating: pour the whole egg into a water-free, oil-free bowl, add fine sugar and salt, and use an electric omelet to paint a circle in one direction。

4

The whole egg fluid was sent to about three times the size of the expansion, the colour was white, the pattern was visible, and the marks dropped on the head were raised so that they would not soon disappear, and the whole egg was ready to pass. Small tip: The whole egg is easier to operate and the success rate is higher than the splitting of an egg (the protein is separated from a yolk and the protein is distributed separately). The whole egg fluid is the easiest to pass out at 40 degrees and the most stable, so it's best to get the eggs out of the freezer in advance and place them in room temperature

5

In the whole egg fluid, which is distributed, the powder is sifted twice, with a soft spin on the bottom to dry powder. The mixture of lemonade and corn oil (mixed in step 2) is also smoothed in two fractions. A small tip: a mixed cake paste should be roughly the same size as a full egg, if the size is significantly reduced, or a mixed cake paste. It's rough, it's big, it means the whole egg doesn't have enough hair, or it's the wrong mix, which leads to a bubble, and it's a cake that collapses back when it's baked。

6

the cake was put in a cutter's bag and squeezed into a metal mold with a soft paper tort. put the mold in the middle of the oven, start the fire and heat it up and bake it for about 18 minutes. the specific temperature and timing shall be adjusted to the actual furnace temperature of the different ovens, as appropriate. a little tip: i use soft paper to learn cooking brands, with a base of about 4.5 cm, with brown and white options, with metal moulds. i'm using a white paper fare, which is completely consistent with the previous production of brown paper fares, so i don't repeat the steps。

7

I'll put the baked cupcakes on the dryer。

8

A night-old light cream was poured into a clean eggbasket with white sugar and a low-speed delivery with an eggmaker. Little tip: Colded light cream is easier to pass out, and if it is too late to freeze, it can also sit in ice water. Note that natural light cream can easily be overstretched, so it starts at a low rate. Once overstretched, the light cream separates the oil, and when water comes out, it cannot be used to decorate。

9

The light cream is released to the flowering state, where the pattern is clear and the back of the side basin is virtually non-moveable。

10

Put the light cream in a bouquet with a medium, six-toothed bouquet. Little tip: The choice of the mouth is based on the size of the cake. You can also choose eight-legged stars。

11

Squeezing spirals and star-shaped patterns at the top of a cold cake to serve as wool for sheep and sheep. Attention is given to four different sheeps, slightly different hair styles. The proper position should be left in the face so that there is no space for the five officers。

12

Black chocolate melts into liquid with a small microwave fire, and is fed into another small cut-out bouquet, drawing five faces and faces for the sheep and sheep. Red chocolate also works with red tongues and red-faced eggs. The others are just as good。

13

Draws the remaining black cracks randomly on the oilpaper in paired horn shapes and places them in freezers to condensate. Little tip: Make as much chocolate as possible for croissants and thicken the horns so that they don't break when they are solid. Also, the horns of the sheep should be drawn as long as possible, leaving the bottom to insert a portion of the cream。

14

Put the condensed horns in the right place on the top of the cake。

15

And with the red chocolate, the butterflies and red stripes on the horns of the sheep, the other white stripes, and the lovely lamb cake。

1. If room temperature is low, it's easy to condensate in a chocolate-squeezing pattern, so you can blow it with a warm wind. Plumbs keep the chocolate liquid and paints smoother. Because the line pattern is simple, just use chocolate. If it's not good, you can also type it with toothpicks on the face of a cake. It doesn't matter if the hand shakes the wrong painting, and once the chocolate coagulates, the wrong part is picked out with a toothpick. 2. Since the natural light cream used in the sprouts melts water at high temperatures, made cakes need to be refrigerated and eaten within three days. I use double-carbon sugar, which points to its decoloration process, which is safer and healthier than the traditional desulfurization. When light cream is used, white sugar is more suitable than frosting, and more air is brought into the egg fluid or light cream by the rotation of the egg-beater. White sugar doesn't just serve as a flavour in baked cake, it also has an impact on the top colour. The sugar in this formulation is moderate and suitable for most people。