Blessing cake
By VicentaLakin
The Olympic games are so hot and competitive. I made this cake with my son: cut the cake into six pieces, put it in a plate, put it on fresh cream, fruit. The son cut the flag with red paper and yellow paper cut five stars. I put this flag high above the cake. The son said, "Go, China!"。
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- fine sugar
- salad oil 50 grams
- pure milk 65 grams
- salt 1 gram
- red rice flour 1/8 teaspoon
- jam 80 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Blessing cake
1
Separate proteins and yolk with an egg breaker (Figure 1) and be careful not to touch a thread of yolk with the egg split。
2
PROTEIN AND YOLK ARE POURED INTO THE EGG BASIN (FIGURE 2) TO ENSURE WATER AND OIL. THE POT OF PROTEIN IS A LITTLE BIGGER. THIS TIME, THE PROTEIN BASIN IS 20CM STAINLESS STEEL DEEP-DEEP, AND THE EGG YOLK BASIN 18CM。
3
1 gram of salt in the egg yolk basin (figure 3). Salt makes sugar taste less sweet. Add 10 grams of fine sugar. It's even with a hand-beater。
4
The 50-gram salad oil was added three times, and each addition was evenly mixed with a manual egg-beater (figure 4)。
5
Sixty-five grams of pure milk were poured into the egg yolk basin (figure 5), and the mixing was even to oil and water integration。
6
80 grams of low powder sift into the yolk basin (figure 6)。
7
Slurry paste is even to the point where no particles are present (figure 7)。
8
20 grams of egg yolk from a spoon to the bowl (figure 8)。
9
Sift 1/8 small spoons of red powder into small bowls (figure 9), evenly mixed with spoons。
10
So we get two different colours of yolk paste, and we put them on the side side。
11
The protein was dispersed with an electric omelet, adding five drops of lemonade (figure 11)。
12
Add a third (17 g) of 50 grams of fine sugar to the fish eye bubble shown in (figure 12)。
13
A third of the fine sugar (17 g) is added to the fine foam shown (figure 13) when the protein starts to become dense and double the volume。
14
Continue to stir up the proteins to a thicker point, with the surface stripes, and add the remaining fine sugars (16 g) when the point of the protein is down (figure 14)。
15
The continuation of the convulsion, with proteomic peaks on the egg-beater growing rather than standing (figure 15), indicates that it has reached the level of wet hair, that is, nine distributions. Make a twilight roll, the protein's on it。
16
At this point, the protein is texture, but it is lighter and softer. Protein in the basin has a bent angle (figure 16)。
17
About twice as much protein as in a bowl (figure 17)。
18
Crushing and cutting with spoons until the proteins are fully integrated with the red chord yellow paste (Figure 18). The mixed paste is a relatively thick, even light red。
19
A small bouquet is taken and placed in a wide-mouthed glass bottle, which is partly higher than the mouth of the bottle and is thrown outside the bottle. Put red-coloured cake in the bag (figure 19)。
20
Quite a knot in the bouquet and a small mouth in the bouquet with scissors. Oilpapers were placed in the oven, and a long line was drawn on the tarpaulin (figure 21). Put it in a pre-heated oven at 180°C, bake for one minute, model。
21
And while you're styling, you have to make the original cake. A third of the distributed protein is taken to the original yolk paste (figure 21)。
22
It's even with a rubber razor (figure 22). Be careful to flip it up from the bottom, like screech, and don't circle it in order not to melt the protein. It can also be tangled。
23
Pour mixed noodles into the protein basin (figure 23)。
24
The same techniques are used to flip and tow until the protein is fully integrated with the yolk paste (figure 25), and the mixed paste presents a relatively thick, even light yellow。
25
It's a long line of baked raw cakes (Figure 25). Scratching the cake with a rubber razor, holding the grill with both hands, falling a few times and shaking the bubble. Put it in the lower and preheated oven, 180 degrees for 21 minutes。
26
Take the oven out of the oven. Hands on both sides of the sheet, carrying the cake out of the oven, on the cool web, and carefully stripping the paper around it. On another cool web, a piece of oil paper was placed, the cake was put upside down on the new one and the original one was removed (figure 26)。
27
A new oilpaper was laid on the first cool net, and the cake that had been thrown out was once again on the new oilpaper. Now bake the yellow face up. The cake is split in two with a small saw knife (figure 27)。
28
Strawberry jam evenly on the face of the cake (figure 28). Rolling up the cake with a stick of crutches。
29
Ten minutes after the scrolling (figure 29)。
30
Open the paper, cut the irregular parts and divide them into six copies (figure 30). Put the cake rolls on the white plate, with fresh cream and fruit decoration。
31
Put the cake rolls on the white plate, with fresh cream and fruit decoration。