It took two days to make the Valentine's Day cake in 2012. The cake is divided into three parts: heart-shaped 6-inch Qi Feng, round 8-inch Qi Feng, and Qi Feng cake slices. Among them, there are also red yeast egg yolk cream filling and coating, red yeast cream coating and decoration; fresh strawberries.
Heart-shaped 6-inch Qi Feng--3 eggs, 60 grams of low-gluten flour, 20 grams of fine granulated sugar for egg yolk, 40 grams of fine granulated sugar for egg whites, 40 grams of pure milk, 40 grams of vegetable oil, 1/2 teaspoon of baking powder, use lemon juice, baking powder, appropriate amount of salt, and 2-3 teaspoons of red yeast flour;
Round 8-inch Qi Feng--5 eggs, 100 grams of low-gluten flour, 40 grams of fine granulated sugar for egg yolk, 60 grams of fine granulated sugar for egg whites, 65 grams of pure milk, 65 grams of vegetable oil, 1/2 teaspoon of baking powder, use lemon juice, baking powder, appropriate amount of salt, and 2-3 teaspoons of red yeast flour;
Qifeng cake slices--85 grams of egg yolk, 25 grams of fine granulated sugar for egg yolk, 170 grams of egg white, 85 grams of fine granulated sugar for egg white, 85 grams of low flour, 45 grams of pure milk, 45 grams of vegetable oil, 1/2 tablespoons of baking powder for egg yolk paste, appropriate amount of cocoa powder/matcha powder, appropriate amount of hot water;
Red yeast egg yolk cream filling and coating--240g butter, 80g egg yolk, 20g fine granulated sugar, 50g water, 100g fine granulated sugar, 20g red yeast powder; red yeast cream coating and decoration---160g butter, 40g powdered sugar, 100g light cream, appropriate amount of red yeast powder
Valentine's Day Cake
Recipe Recommendations
- eggs 3-5 a
- low-gluten flour 60-100 grams
- pure milk 40-65 grams
- vegetable oil 40-65 grams
- baking powder 1-2 small spoon
- butter 160-240 grams
- egg yolk 80 grams
- fine sugar 100 grams
- water 50 grams
- powdered sugar 40 grams
- light cream 100 grams
- red rice flour 20 grams
- lemon juice appropriate amount
- salt appropriate amount
Steps for Valentine's Day Cake
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Heart-shaped 6-inch Qi Feng Steps--1) Mix low flour, baking powder, and red yeast powder evenly;
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2) Sift the powder twice for later use;
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3) Beat egg yolks with a manual egg beater and evenly;
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4) Pour in the egg yolk and use fine granulated sugar;
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5) Beat the fine sugar and egg yolk until the color becomes lighter and thicker;
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6) Add vegetable oil in small amounts multiple times;
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7) Beat evenly each time before adding the next one;
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8) After all vegetable oil is added, the egg liquid will become thicker and the color will be lighter;
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9) Add milk once;
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10) Beat well with egg liquid;
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11) Sift in the mixed powder for a third time into the egg yolk paste;
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12) Stir well in different directions with an egg beater to form red yeast egg yolk paste;
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13) Add a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice to the egg white;
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14) First use an electric egg beater to stir at low speed to form a large rough foam;
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15) Pour 1/3 of the fine sugar into the egg white for the first time;
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16) Then beat with an egg beater until it has a fine foam like soap foam;
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17) Add another 2/3 of the fine sugar;
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18) Use an egg beater to stir at high speed until the egg white becomes a hard foam;
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19) Prepared egg yolk paste and protein paste;
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20) Take 1/3 of the egg white paste and place it in the egg yolk paste basin;
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21) Turn evenly quickly and lightly;
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22) Put the remaining 2/3 of the egg white paste into the egg yolk paste basin;
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23) Mix quickly and evenly again (this time don't overmix);
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24) Pour the mixed Qi Feng paste into the Qi Feng mold. The pouring technique is as follows: Raise the basin holding the Qi Feng paste slightly higher and have a space between it and the Qi Feng mold.(About a distance of about 25 centimeters) Slowly pour into the mold; After pouring in the Qi Feng paste, pick up the mold and gently shake it up and down from thin air, then shake it on the table with a little force. Shake out the large bubbles in the mold and gently shake the mold back and forth to make the surface of the Qi Feng paste even; Preheat the oven, and the middle layer is baked at 175 degrees Celsius for 35 minutes. Immediately after taking it out, invert the mold. After the cake is completely cooled and demold it;
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Round 8-inch Qifeng Steps--25) Make the egg yolk paste the same as the 6-inch one, sift in the mixed powder and put it into the bowl of egg yolk paste;
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26) Stir the powder and egg yolk evenly, this is the 8-inch egg yolk paste amount;
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27) The egg whites are also the same as the 6-inch egg whites. This is the prepared 8-inch Qifeng egg yolk paste and egg white paste;
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28) Pour the cake paste into an 8-inch wind round mold, shake out the air bubbles inside, and take 175 degrees for 45 minutes. After baking, the mold will be inverted immediately until it is completely cooled;
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29) Prepared 8-inch red yeast qi;
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Steps for filling and applying red yeast egg yolk cream cream---30) Beat egg yolk and fine sugar together with a manual egg beater first evenly;
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31) Beat evenly the egg yolk liquid and fine sugar;
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32) Pour 25 grams of water and 50 grams of fine sugar into a small pot, turn on low heat and cook until boiling;
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33) When the fine sugar in the pan has completely melted, the sugar water becomes thicker and thicker, and the temperature of the syrup is between 118-120 degrees, immediately remove the small pan from the heat;
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34) Gently shake the cooked syrup in the pan to make the temperature uniform, and then slowly pour it into the egg yolk paste while stirring;
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35) Continue to beat with an electric whisk until the egg yolk paste is completely cooled and finally becomes smooth and fluffy;
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36) Put the melted butter at room temperature into the egg yolk paste 2-3 times;
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37) Beat it evenly every time and then put it down again;
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38) Put red yeast powder into the beaten egg yolk paste;
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39) Use an egg beater to continue beating evenly, and the red yeast egg yolk cream is ready;
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40) Take out the 8-inch Qifeng refrigerated in the refrigerator, first cut off a thin piece of the top layer, and use the cut piece to fill the hole in the middle;
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41) Cut the remaining cake into two parts, one of which is first coated with a layer of sandwich on the cut surface;
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42) Spread the sandwich with shredded strawberries that have been cut beforehand;
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43) After laying, look at the side to see if there are any uneven areas, and then use shredded strawberries to find them;
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44) Also apply a layer of sandwich on the cut surface of the other piece,
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45) Then cover it on the piece with shredded strawberries;
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46) Spread the entire cake with egg yolk cream;
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47) Put the 6-inch Qi Feng on top of this and put it in the refrigerator for refrigeration;
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Qi Feng cake slices steps--The production of egg yolk paste is the same as that of 6-inch red yeast Qi Feng; 48) Prepare two clean bowls, one bowl put a suitable amount of cocoa powder, and the other bowl put a suitable amount of matcha powder;
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49) Use appropriate amount of hot water to make cocoa paste and matcha paste respectively;
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50) Take a small part of the prepared egg yolk paste and place it in two bowls respectively;
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51) Mix into cocoa egg yolk paste and matcha egg yolk paste;
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The making of protein paste is also the same as that of a 6-inch red yeast;52) Take two portions of the beaten egg white and place them in small bowls of cocoa egg yolk paste and matcha egg yolk paste;
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53) Stir into cocoa paste and matcha paste with a suitable thin consistency that is suitable for drawing patterns;
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54) First use matcha paste to draw a pattern on the cake paper;
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55) Use cocoa paste to draw a pattern on the cake paper;
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The mixing of egg yolk paste and protein paste is like a 6-inch red yeast breeze;56) Use a rubber spatula to quickly scrape the mixed batter into the baking sheet, then use a spatula to smooth the surface, shake it on the table a few times to create large bubbles, and the middle layer of the oven is at 175 degrees for 12-15 minutes;
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57) Immediately after the baked cake piece is baked, move it to the grill, tear open the oil paper around it to dissipate heat. When the cake piece is not hot, cover the surface with another oil paper, turn the cake piece over, tear off the oil paper pattern and place it on;
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58) After the cake slices are cooled, use a mold to carve the desired pattern;
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59) The heart-shaped cake slices for decoration are ready;
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Steps of coating and decorating red yeast cream---60) Add powdered sugar after the butter is softened at room temperature;
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61) Use a rubber spatula to mix butter and powdered sugar together first;
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62) Continue beating with the electric egg beater until the butter paste is fluffy and smooth;
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63) Add a small amount of light cream multiple times, stirring while adding until the light cream is completely added;
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64) Add red yeast powder into the beaten egg yolk paste;
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65) The prepared red yeast cream is smooth and shiny with loose hair, easy to apply and decorate;
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66) Take out the refrigerated cake;
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67) Apply cream on the top of the heart-shaped cake, decorate with heart-shaped cake slices on the sides, and then decorate the top with cream;
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68) The cake is ready;
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69) Refrigerate the cake in the refrigerator and take it out before eating.