assorted fruit cream cake

1

Qi Feng cake ingredients.

2

Add sugar and vegetable oil to egg yolks.

3

Beat well with an egg beater, then add milk and beat well.

4

Then sift in the low flour in three times, turn it up and down and mix well.

5

Egg whites and powdered sugar are used to stir up egg whites.

6

Add a few drops of vinegar when the egg whites are beaten until they have a little foam, and then add one-third of powdered sugar and stir.

7

Beat until the hair is white and a little thick, add the second one-third of powdered sugar and stir.

8

Wait for half a minute to add the last powdered sugar and stir at high speed until you lift the egg beater and form an inverted triangle.

9

Then add one-third of the egg white to the egg yolk paste and stir.

10

Stir well and add one-third of the egg yolk paste.

11

After stirring well, add the last one-third of the egg white paste and stir evenly.

12

Place the cake mold on a tinfoil pad so that it is easy to remove and clean, and then pour the cake paste into the 8-inch Qiifeng cake mold.

13

Then shake it a few times to remove the large foam. Preheat the oven at 160 degrees for the first time, then put it into the preheated oven and bake for 30 minutes. Bake at 150 degrees for 30 minutes. In the middle, you can see if the color is suitable. If you can cover it with tin foil to avoid excessive baking color. The Qi Feng cake is ready, but the shape on it is not very good, and there is no smooth texture.

14

Put a baking net or tin foil on the bottom, turn the cake over, cool before demoulding.

15

One 8-inch Qifeng cake blank

16

Qi Feng cake fruit ingredients and tools.

17

First, slice the cake into three slices.

18

When processing the fruit, cut the oranges and kiwis thinly, cut the strawberries in half, and cut the papaya into small dices.

19

Then beat the cream. Slow the cream at room temperature and add 30 grams of powdered sugar. No cotton sugar can be used. I beat it myself with granulated sugar, and then beat it with an egg beater at low speed until it is thick.

20

Then add 30 grams of powdered sugar and stir until thick.

21

Add the last 20 grams of powdered sugar and stir at high speed until a hard foam is served.

22

Then take a piece of Qi Feng cake and apply a layer of cream on it with a long knife.

23

Then evenly sprinkle with a layer of diced papaya on top.

24

Use a knife to apply a layer of cream on top, sprinkle with diced papaya, apply a layer of cream on top, use a knife to apply a layer of cream on the periphery, add a layer of diced papaya, and apply cream on top to smooth.

25

Then use a knife to spread cream all around the area. What I applied was not very good, so make do.

26

Put the decoration nozzle in the decoration bag, remove part of it, and add the cream.

27

First tilt the cake at a 45-degree angle, sprinkle with a layer of chocolate needles on the sides, then squeeze a circle of cream on the top side with a decorative belt, divide it into six evenly equal parts with the cream, and place it on top. Kiwi slices, orange slices, strawberries, and put a whole strawberry in the middle. Remove the prepared cake and place it into a 9-inch plate or box.

1. Although Qi Feng cake is a basic cake, it is also the most difficult one. I taste very good, but Qi Feng cake is a little retracted. I must solve this problem next time. Generally, four eggs are used for 2-and 8-inch Qifeng cakes. My five eggs and four eggs are the same weight. 3. Choose four eggs and one egg white for Qifeng cake, which is easy to make successfully. 4. Choose fresh eggs, but frozen ones won't work. I once failed to get rid of them because they were frozen. Later, I made ice core biscuits. 5. The powdered sugar can be replaced by cotton white sugar. The sugar I bought is made myself, and the ready-made sugar is expensive. 6. Ready-made low flour is very expensive. It costs more than 6 yuan per catty. I have to think about mixing it myself. I baked some cooked flour in the oven instead of low flour, and it would be good to add a little corn starch. This time, I used ordinary flour to add starch, and the starch ratio should be increased more. You can replace the 7-and 8-inch Qifeng cake with 115 grams of low flour and 5 grams of corn starch.