How to make Colorful wave dot birthday cake

Colored meringue cream spot-a clean water-free and oil-free basin, pour egg white and powdered sugar into the basin.

Use an electric eggbeater to stir at low speed first.

Whisk until slightly thickened.

Add a few drops of lemon juice.

The electric eggbeater is changed to high-speed whisking, and the egg whites are beaten until hard foam.

Hard foaming state.

Divide the beaten egg white into 4 portions, place the other three portions in a clean basin, and add yellow food coloring to one portion.

Then stir well with the egg white, and the yellow egg white paste is ready.

Take another portion and add 2 teaspoons of red yeast powder.

Stir well with the egg white to make a red egg white paste.

Yellow and red protein paste.

Put them into decorative bags respectively, using small flat-mouthed flower nozzles.

Squeeze small round dots on the baking sheet.

Take another portion of egg white and add 2 teaspoons of matcha powder.

Whisk well with egg white to make a green egg white paste.

Add cocoa powder to the last egg white.

Whisk evenly with egg whites to form a brown egg white paste.

Green and brown protein paste.

Also put them in decorative bags separately, still use a small flat-mouthed flower spout.

Extrude round small dots on the baking sheet.

Bake the middle and lower layers of the oven at 95 degrees for 20 minutes, then bake at 75 degrees for 80-100 minutes until firm. After roasting, let cool and place in a crisper for later use.

Red yeast French almond sponge cake--mix sugar powder and almond powder well and set aside.

A small bowl of butter is melted with heat-insulating water.

Remove the butter from the hot water before it has completely melted.

Use residual heat to melt the butter completely.

The melted butter is then placed back on the steamer and insulated from the water to keep it flowing.

Beat the whole eggs with an egg beater.

Sift through the mixed almond powder and powdered sugar through a large-perforated sieve.

Beat the sifted flour evenly with an egg beater.

Add 2 teaspoons of red yeast powder.

Continue to beat evenly with the egg beater to form red yeast egg paste.

Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice into the egg white.

First use an electric egg beater to stir at low speed to form a large rough foam.

Add the first 1/3 of the fine sugar to the egg white.

Then beat with an egg beater until it has a fine foam like soap foam.

Add another 2/3 of the fine sugar.

Use an egg beater to beat at high speed until a delicate meringue.

The red yeast egg yolk paste and egg white paste are ready.

First take 1/3 of the protein paste and put it into the red yeast egg yolk paste.

Stir gently until evenly.

Then add the remaining egg white paste into the egg yolk paste bowl.

Use a rubber spatula to stir evenly.

Sift the low flour into the basin twice.

In both cases, you must use a spatula to cut the low flour into the egg paste first, and then use the spatula to turn the materials in the basin evenly.

The flour you sift in the first time must be stirred until there are no particles before sifting the second time.

The flour sifted in the second time is also stirred until there are no particles.

After turning and mixing the batter in the basin, remove the butter solution from the steamer. The butter should still be flowing at this time. Take a little batter and put it in the butter solution first.

Mix quickly with a spatula.

Pour the butter paste back into the batter bowl.

Use a rubber spatula to stir evenly.

Then pour the cake batter into the baking sheet.

Use a scraper to smooth the surface of the cake paste, shake the baking plate on the table a few times to create large bubbles, and the upper layer of the oven is 175 degrees for 12-15 minutes.

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, and tear off the oil paper.

Original whole egg sponge cake--mix low flour and baking powder and sieve twice.

Put butter and milk together in a small bowl and melt over water.

Turn on low heat and stir with a small spoon. Remove the small bowl from the hot water when the butter is about to melt but it has not yet completely melted.

Then melt the remaining butter with the remaining heat (be sure to remove the small butter bowl in this state to ensure that the water and oil do not separate).

Put the small butter bowl back after it is melted. At this time, a steamer will be used to insulate the butter. The temperature will be too high if you put it back into the hot water directly, so you must always keep the butter liquefied.

Add the egg yolks to the whole egg and beat them together.

Pour in the fine sugar, then place the egg yolk basin on another pot across the hot water.

Turn on a low heat, beat the egg yolks and fine sugar evenly with a manual egg beater through the hot water. Feel the temperature of the egg yolks liquid rise. When you try to warm it with your hand, remove the basin away from the hot water.

Then whisk quickly with an electric whisk.

If the egg mixture cools while whisking, you can put the basin back into hot water and add heat.

If the egg mixture cools while whisking, you can put the basin back into hot water and add heat.

Whisk until the egg yolk liquid turns into a milky white and thick liquid, and when the lines that flow to the surface of the egg yolk liquid do not disappear immediately, the egg yolk liquid is ready.

Use an electric whisk to beat the egg yolk at low speed for about one minute to remove large bubbles.

The beaten egg yolk liquid is smooth, thick and shiny.

Sieve 1/3 of the low flour into the batter egg yolk paste first.

Use a rubber spatula to cut and mix the low flour and egg yolk paste evenly.

Then sift in the remaining 2/3 of the low flour into the egg yolk paste, and use a spatula to stir well.

First use a spatula to take a little egg yolk paste and put it into the butter solution, mix well with a spatula, then pour the mixed part back into the butter paste, and use a spatula to stir evenly; Use a spatula to quickly scrape the prepared cake paste into the baking pan, then use a spatula to smooth the surface, shake it up and down a few times to shake out the large bubbles inside. The upper middle layer of the oven is 175 degrees for 12-15 minutes; Immediately after the baked cake piece is baked, move it to the grill, tear open the oil paper around the cake piece to dissipate heat, wait until the cake is not hot for about 5 minutes, cover the surface of the cake with an oil paper, turn the cake piece over, and tear open the bottom layer. The oil paper is fine.

Cocoa whole egg sponge cake--mix low flour, cocoa powder, and baking powder and sieve twice.

Butter and milk melt in water.

Add the egg yolks to the whole egg and beat them together, then pour in the fine sugar.

Turn on a low heat, beat the egg yolks and fine sugar evenly with a manual egg beater through the hot water. After the temperature of the egg yolk liquid rises, remove the basin from the hot water.

Then whisk quickly with an electric whisk.

Whisk until the egg yolk liquid becomes a milky white, thick liquid.

Pick up the whisk until the lines on the surface of the egg yolk do not disappear immediately, and the egg yolk is ready.

Use an electric whisk to beat the egg yolk at low speed for about one minute to remove large bubbles.

Sift 1/3 of the cocoa powder into the batter egg yolk paste first.

Use a rubber spatula to cut and mix the cocoa powder and egg yolk paste evenly.

Stir until there are no particles.

Then sift in the remaining 2/3 of the cocoa powder into the egg yolk paste, and use a spatula to stir well.

First use a spatula to remove a little cocoa egg yolk paste and place it in the butter solution.

Mix well with a spatula.

Then pour the mixed portion back into the cocoa butter paste.

Use a spatula and stir evenly until the cocoa egg sponge paste is ready.

Use a spatula and stir evenly until the cocoa egg sponge paste is ready.

Use a spatula to quickly scrape the cake paste into the baking sheet.

Then use a scraper to smooth the surface, shake it up and down a few times to shake out the large bubbles inside. The upper middle layer of the oven is at 175 degrees for 12-15 minutes.

Immediately after the baked cake piece is baked, move it to the grill, tear open the oil paper around the cake piece to dissipate heat, wait until the cake is not hot for about 5 minutes, cover the surface of the cake with an oil paper, turn the cake piece over, and tear open the bottom layer. The oil paper is fine.

Cocoa egg yolk and cream filling-put egg yolks and sugar together in a clean basin.

Beat together with a manual whisk until evenly.

Pour 25 grams of water and 50 grams of fine sugar into a small pot, turn on low heat and cook until boiling.

The fine sugar in the pot has completely melted and the sugar water becomes thicker and thicker. At this time, the thermometer shows 118-120 degrees, which means that the syrup is cooked and the heat must be turned off immediately.

Gently shake the cooked syrup in the pan to make the temperature even.

Then slowly pour into the egg yolk paste, stir while pouring, and continue to stir with an electric egg beater until the egg yolk paste completely cools down and finally becomes smooth and fluffy.

Then slowly pour into the egg yolk paste, stir while pouring, and continue to stir with an electric egg beater until the egg yolk paste completely cools down and finally becomes smooth and fluffy.

Put the melted butter at room temperature into the egg yolk paste in 2-3 times, beating well each time before putting it down again.

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The prepared egg yolk cream is fluffy and smooth。

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Sift cocoa powder into egg yolk cream。

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Whisk well with the egg yolk cream。

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monascus、Original egg yolk cream squeeze and cake decoration---Cut cocoa cake slices into squares。

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Spread cocoa egg yolk cream evenly on the surface of cake slices。

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Put the coated cake slices aside for later use。

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The honey beans are evenly spread on the surface of the cake sheet。

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Gently press the honey beans into the cream with a spatula。

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Cut the original cake slices into squares the same size as the cocoa cake slices。

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Pick up the original cake slices and gently spread them on the cocoa cake slices，Then tighten it slightly。

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Coat the surface with egg yolk cream，There will be no honey beans on this floor，Coat the sandwich thickly，Basically the same thickness as the layer covered with honey beans。