Um... The birthday of my family head was last month, BUT. Due to various reasons such as roasting mushrooms during this period, my mother-in-law came, and most importantly, I was lazy again, the pictures have never been organized... I'm sorry, man. I didn't take you as the focus immediately and kiss you ~~~~ Two days ago, a classmate of mine said something to me that moved me. She said: From your diary, I can feel that you are very, very, very dependent on your husband, and that you two are very, very in love... I quickly relayed it to my husband. My husband said: Look at how happy you are. There is such a man who loves you, uh... Why would this person listen half the way he is obedient? o(╯□╰)o
Make a flower-like cake and dedicate it to the person I love most. May happiness always be around you and me like these blooming flowers. Happy birthday, my big BABY, I love you (3)(3)(3)
birthday cake
By ZellaBarton
Recipe Recommendations
- eggs of 5
- low-gluten flour 100 grams
- fine sugar 60 grams
- pure milk 65 grams
- vegetable oil 65 grams
- baking powder 1/2 teaspoon
- butter 120 grams
- water 25 grams
- red rice flour 2 to 3 teaspoons
- honey beans appropriate amount
- light cream 50 grams
- powdered sugar 20 grams
- matcha powder appropriate amount
- lemon juice appropriate amount
- salt appropriate amount
- sweetening
- baking
- a day
- senior
Steps for birthday cake
1
Cherry pulp step--Take out the syrup cherries, drain them, and place them on kitchen paper to dry up the remaining water.
2
The cherries that have sucked up the moisture are put into the processor.
3
Try to beat the cherries into as thin as possible.
4
After the cherries are all beaten, they are placed in a crisper and frozen in the refrigerator.
5
Just freeze it like this.
6
Qi Feng cake steps-mix low powder and baking powder well.
7
Sift the powder twice and set aside.
8
Beat the egg yolks with a manual egg beater and mix well.
9
Pour in the egg yolks and use fine granulated sugar.
10
Beat the fine sugar and egg yolk until the color becomes lighter and thicker.
11
Add vegetable oil in small amounts several times.
12
Whisk well each time before adding the next one.
13
After all the vegetable oil is added, the egg liquid will become thicker and lighter in color.
14
Add milk once.
15
Whisk well with egg mixture.
16
Sift in the mixed powder for a third time into the egg yolk paste.
17
Use an egg beater to mix well in different directions until egg yolk paste.
18
Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice into the egg white.
19
First use an electric egg beater to stir at low speed to form a large rough foam.
20
Pour 1/3 of the fine sugar into the egg white for the first time.
21
Then beat with an egg beater until it has a fine foam like soap foam.
22
Add another 2/3 of the fine sugar.
23
Use an egg beater to beat at high speed until the egg white becomes a hard foam.
24
Hard foaming meringue cream, yellow paste and meringue are all ready.
25
Take 1/3 of the egg white paste and place it in the egg yolk paste bowl.
26
Mix evenly quickly and lightly.
27
Put the remaining 2/3 of the egg white paste into the egg yolk paste bowl.
28
Mix quickly again evenly (don't over-mix this time).
29
Pour the mixed Qi Feng paste into the Qi Feng mold. After pouring all the Qi Feng paste in, pick up the mold and gently shake it up and down in the air. Then use a little force to shake it on the table a few times to shake the large bubbles in the mold. After shaking out, gently shake the mold back and forth to make the surface of the Qi Feng paste even.
30
Preheat the oven, heat the middle layer at 175 degrees Celsius for 35 minutes, and invert the mold immediately after taking it out.
31
After touching the mold and letting it cool thoroughly, the cake is removed from the mold and placed in the refrigerator for later use.
32
Filling and coating steps of cherries and egg yolk cream cream-add 10 grams of fine sugar to the egg white liquid and beat it with an electric egg beater to form a delicate protein cream.
33
Pour 25 grams of water and 50 grams of fine sugar into a small pot, and cook over low heat until syrupy.
34
There are countless small bubbles boiling on the surface, and the temperature can leave the fire when it reaches between 118 and 120 degrees.
35
If you don't have a thermometer, look at this picture carefully. This is the surface of the syrup at 116 degrees, with countless boiling small bubbles.
36
Slowly pour the cooked syrup into the beaten meringue, beat quickly with an egg beater while beating, until the meringue has completely cooled down.
37
Finally, the finely beaten meringue cream.
38
First take 1/2 of the protein paste and place it in a softened butter bowl.
39
Beat evenly with an egg beater.
40
Then add additional meringue and beat until the meringue paste is loose and smooth.
41
Take out the frozen frozen cherries.
42
Put small amounts into the beaten butter meringue bowl multiple times.
43
The cherries paste contains water. When whisking with butter, you must completely whisk it every time and blend it evenly before adding it next time. Never separate the water and oil from the whisking, then add 2-3 teaspoons of red yeast flour, adjust to this purple-red color, and continue to whip evenly into a delicate, smooth and fluffy cherries protein cream paste.
44
Take out the refrigerated cake.
45
Cut the middle, apply cherries sandwich, and add honey beans in the middle.
46
The hole in the middle of the cake is filled with honey beans.
47
Spread evenly on the entire cake surface with cherries egg yolk cream and place it in the refrigerator for refrigeration.
48
Cream squeeze step-soften the butter at room temperature and place it in a basin with powdered sugar.
49
Mix well first with a rubber spatula.
50
Then use an electric whisk to beat evenly until the butter paste becomes lighter and slightly loose.
51
Add the light cream to the butter paste several times.
52
Whisk each time until the light cream and butter paste are completely blended before adding the next one.
53
The prepared cream cream has smooth, loose hair and light yellow color.
54
The cream cream is divided into three parts: one in primary color, one in green with matcha powder, and one in red with red yeast powder, and then put them into decoration bags to squeeze out the pattern.