This year's gratitude was spent at a friend's house as usual. After dinner, LG joined the Black Friday rush. I'm not that crazy. I'm just sorting photos at home. This year, I still made cakes and attended the party. I had no choice. In front of the chef, my cooking skills would not be on the table. This year's cake can be said to be a failure because the lines were framed too unsightly, just as my son said he needed a lot of practice.
The method of cake body is no longer long-winded, the method of Qi Feng cake.
Cake body material: (1 for 10-inch and 1 for 8-inch)
Protein paste: 12 egg whites, 3/4 cup white sugar, a few drops of rice vinegar.
Egg yolk paste: 1/2 egg yolks, 1/4 cup white sugar, 3/4 cup corn oil (180 ML), 3/4 cup milk (180ML), low-gluten flour (1+1/2) cup (sifted).
1 cup =250ML
cake
Recipe Recommendations
- 10-inch Qifeng Cake one
- 8-inch Qifeng Cake one
- whipped cream 700ml
- strawberry appropriate amount
- Kiwi one
- sugar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for cake
1
Cut the cake into 2 slices with a bread blade.
2
Whisk whipped cream with sugar until stiff.
3
Take a 10-inch cake slice, lightly coat with cream, and sprinkle with diced strawberries and diced yellow peaches.
4
Put another 10-inch cake slice, spread a layer of cream on the cake, place an 8-inch cake slice, spread the cream on top, and sprinkle with the remaining diced strawberries and diced yellow peaches.
5
Cover with another 8-inch cake slice and press lightly.
6
Pour in the whipped cream and smooth with a spatula.
7
Drop the remaining whipped cream into the purple food coloring, mix well, and place into a decoration bag.
8
Squeeze patterns on the cake and decorate with fruits.
9
The lines are too ugly, you need to practice more!