Christmas bear, deer, pound cake
By VicentaLakin
It's Christmas Eve this weekend, and the mothers of the children are at home. Let's get ready for the holidays. Today I'm going to introduce you to a lovely, simple and delicious Christmas cartoon cake. It's a small pound cake. It's a child's little hand. Puting chocolate on a red dress for a bear and drawing the rabbit's ears into the horns of a moose would be better for Christmas. The method of making it is simple, does not require the distribution of eggs, has a high success rate, and has no experience of baking. The good cake is humid and sweet. The original formulation is derived from the master Japanese baker “and Springlight One”, and the amount of material indicated can be used to produce a total of 2 series of 12 cartoon cupcakes (the Japanese Cotta model), or a 18 x 8 x 6.5 cm pound cake mold. The original formula contained 100 grams of sugar, which I reduced to 50 grams at the time of production, and was healthier and more suitable for national tastes. Let's see how it works。
Recipe Recommendations
- unsalted butter 100 grams
- powdered sugar 50 grams
- eggs 100 grams
- low powder 100 grams
- baking powder 2 grams
- Black and white red chocolate a little each
- sweetening
- baking
- half an hour
- ordinary
Steps for Christmas bear, deer, pound cake
1
Prepare all kinds of food, freeze eggs back to room temperature。
2
THE BUTTER IS CUT INTO SMALL PIECES AND PLACED IN A LONG-HAIRED FERMENTED COOK MACHINE, USING THE FERMENTATION FUNCTION (F-CLASS) TO ASSIST IN SOFTENING. SOFTENED AND POURED INTO SUGAR POWDER, HIGH-SPEED (CLASS 5) DISTRIBUTION。
3
The butter was released to light colour, in a floated state, and was added to the dispersed egg fluids three times, continuing to be fully integrated at high speed and without water oil separation。
4
Sift in low-strength and powdered powder mixtures at low-speed (segregated) evenly。
5
The mix is about 20 seconds, and the paste doesn't have a sense of powder, and it's light enough。
6
Put the pasta in the bag and squeeze it into the mould full of nine points。
7
The oven above is set at 160 degrees, preheated for 10 minutes, and then the moulds are placed in the middle of the oven for about 15 minutes at the same temperature。
8
Boil it and take it out, dry it off。
9
The red, white and black chocolates are packed in each of the bouquets, cut with small mouths after the water has melted, drawing in turn the red clothes and hats of the cubs, white sides and mouths, black eyes and the horns of the moose。
10
It'll be all right。Christmas bear, deer, pound cake Make Tips
Once ready, the cake can be put in place for three days, which will be wetted and tasted better. Save it with a membrane. Keep it at constant temperatures for a week and freeze it for two weeks. The freeze can also be kept in seals for a period of 1-2 months, with a freeze unfrozen before eating. 2. When softening butter, the fermentation function of the chef ' s machine, which is not available in other cook ' s machines, was used. It should be noted that butter is not oversoftened or melted into liquids, otherwise it cannot be released. The fact that the egg fluid is warmed back to room temperature and then added to the distributed butter, rather than directly using refrigerated eggs or adding too many eggs at once, will lead to the separation of the water oil, which will not produce delicious cakes even if it is prepared for further mixing, heating, flour, etc. 4. I use silicone moulds, which are relatively easy to remove, so I have no paste paste coated and cannot be omitted if metal moulds are used. The paste of the model must be as smooth as possible, otherwise it is prone to bubble holes and not good-looking. Because of the reduction of sugar by half, the cake is very light on its surface, although it is more suitable for drawing patterns。