Cherry ballcake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- low-gluten flour 85g
- salad oil 40g
- fresh milk 40g
- fine sugar
- light cream 500ml
- sweetening
- baking
- half an hour
- simple
Steps for Cherry ballcake
1
Raw materials: 5 eggs, 85 grams of low-banded flour, 40 grams of salad oil, 40 grams of fresh milk, 60 grams of fine sugar (in protein), 30 grams of fine sugar (in yolk)
2
Protein yolk is separated, and the protein-rich basin is free of oil and water
3
Remember, we must separate the protein
4
When the protein is punched in the shape of a fish eye, a third of the fine sugar (20 g) is added to the egg and continues to stir up until the protein starts to become thicker and then a third is added to the foam. Once again, when the protein is thicker, the remaining one third of the sugar is added to the surface。
5
It's good
6
A little bit longer, when the egg-beater is raised and the protein pulls out the curved angles, it means that it has reached the level of wet hair. The protein pulls out a short, straight angle when the puncher is lifted, indicating a dry hair bubble and stopping the disturbance. Put the good protein in the freezer and start making the yolk paste。
7
Add 5 egg yolks to 30 grams of fine sugar and break them up with a small egg-beater. Don't get rid of the yolk
8
Add 40 grams of salad and 40 grams of milk in turn, evenly mixing。
9
The sifted flour was then added, and the rubber razors were gently rolled evenly. Don't overwrite it, so it won't be good
10
One third of the protein goes to the yolk paste. Twist evenly with a rubber razor (rolling up from the bottom, not cluttering, so that the protein does not melt). Flip evenly。
11
The whole of the yolk paste is then poured into the platinum basin, evenly mixed by the same hand until the protein and the yolk paste are fully mixed. It's a mixed cake paste。
12
Put the mixed cake in the mold, flatten it, shake it twice on the table with a hand-held mold, and shake the internal bubble. Put it in a preheated oven, 170 degrees, about an hour。
13
The baked cake comes out of the oven and it's on the cooling shelf right now
14
the next thing you know, the flowers are 500ml of light cream, and the sugar is mixed 50g, and the cake can be cut in three
15
In the middle, the cream is mixed with fruit or jam。
16
And finally, the cake was even with butter
17
Make a picture of the paper first
18
Then you paint it on the cake
19
When chocolate melts, it drops into a chocolate pen, and it stretches out the contours to make flowers
20
It's fine
21
It's fine
22
IT'S A LOT OF CHOCOLATE
23
And a pink chocolate lollipop