Pink Fairy Tale Cake
By VicentaLakin
Recipe Recommendations
- whole egg 120 grams
- egg white 100 grams
- butter 30 grams
- powdered sugar 30 grams
- almond powder 60 grams
- fine sugar 60 grams
- low powder 50 grams
- food coloring appropriate amount
- light cream 50 grams
- sweetening
- baking
- a day
- senior
Steps for Pink Fairy Tale Cake
1
First make a portion of egg yolk paste and egg white paste for Qifeng cake slices, and divide the egg yolk paste into several portions.
2
Add the selected food coloring to the egg yolk paste.
3
Mix well together to form a colored egg yolk paste.
4
Then take appropriate amount of egg white and add it to each portion of egg yolk paste.
5
Mix well with egg whites.
6
Draw the desired pattern on paper.
7
Color it.
8
The pattern is completed in this way and placed aside for later use.
9
Almond powder.
10
powdered sugar.
11
Mix well together.
12
A small bowl of butter is melted with heat-insulating water.
13
Remove the butter from the hot water before it has completely melted.
14
Use residual heat to melt the butter completely.
15
The melted butter is then placed back on the steamer and insulated from the water to keep it flowing.
16
Beat the whole eggs with an egg beater.
17
用大孔的筛子过筛混合后的杏仁粉和powdered sugar.
18
The almond powder particles are relatively large and cannot be sifted through a fine-hole sieve.
19
Beat the sifted flour evenly with an egg beater.
20
Add 2 teaspoons of red yeast powder.
21
Continue to beat evenly with the egg beater to form red yeast egg paste.
22
Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice into the egg white.
23
First use an electric egg beater to stir at low speed to form a large rough foam.
24
Add the first 1/3 of the fine sugar to the egg white.
25
Then beat with an egg beater until it has a fine foam like soap foam.
26
Add another 2/3 of the fine sugar.
27
Use an egg beater to beat at high speed until a delicate meringue.
28
The red yeast egg yolk paste and egg white paste are ready.
29
First take 1/3 of the protein paste and put it into the red yeast egg yolk paste.
30
Stir gently until evenly.
31
Then add the remaining egg white paste into the egg yolk paste bowl.
32
Use a rubber spatula to stir evenly.
33
Delicate and even.
34
Sift the low flour into the basin twice.
35
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.
36
The flour you sift in the first time must be stirred until there are no particles before sifting the second time.
37
Mix well by cutting and mixing.
38
Mix well the flour sifted in the second time.
39
It is delicate and has no grains.
40
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.
41
Mix quickly with a spatula.
42
Pour the butter paste back into the batter bowl.
43
Use a rubber spatula to stir evenly.
44
Two major parts.
45
Pour the cake batter into the baking sheet.
46
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.
47
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.
48
Allow the cake slices to cool and set aside.
49
Bake another piece of cake to set aside.
50
黄油室温软化后加入powdered sugar.
51
Mix well first with a rubber spatula.
52
Beat the butter with an electric egg beater.
53
After being beaten, the butter has smooth hair and light yellow color.
54
Add the light cream several times.
55
Whisk with butter each time until completely blended before adding next.
56
The cream cream is ready.
57
Cut both cake slices into squares of the same size.
58
The surface without the pattern is first coated with a thick layer of sandwich, and the thickness of the sandwich is as consistent as the cake slices.
59
The piece with the pattern is covered on it.
60
Decorate it and the cake is ready.