Zi Fong Zhui
By VicentaLakin
Seeing so many beautiful bouquet cakes on the Internet, like, learning how to make them, with twilight cakes, with light cream in the cake body, with butter cream in the five leaves, with no tools for the first time, and with all the twirls, they look pretty
Recipe Recommendations
- sweetening
- roast
- several hours
- simple
Steps for Zi Fong Zhui
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One, water or milk
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Two, mix even
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Three, add a sifted low powder mix
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Four. Eggs out of the fridge, eggs out, spares, so that the yolk can be mixed with the paste
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Five, blow the protein out of the bubble at a low speed, three times with sugar, white vinegar, salt
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Six, hit the protein at medium speed to near a hard hair bubble
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Seven, one third of the protein added to the yolk
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In the end, all the yolk paste is mixed into the remaining proteins
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9. To mix it by cutting and mixing
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Ten. Smash and slow down the mold
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11 When a bubble is blown, it is placed in a preheated oven, 150 degrees, 50 minutes. It's coming out of the oven, and it's coming out cold
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12, when the cake is out of shape
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13, put the whole cake on top of the cake, light cream: light cream to six points, cold cream to more than 12 hours before it's used, fresh ice cream to the freezer, no water or sugar to the pot, no sugar to the sugar, no sugar to the sweets, no sugar to the sweets, short hair to the thicks, medium hair, no time, six points to the hairs, look so thin, don't pass out, it's too rough tofu, it's too rough tofu, cream for flowers
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You can use your mouth to make flowers