A petal for tea mousse cake
By VicentaLakin
It's been a long time since I made birthday cakes. I've been a little lazy, and I'm relieved of my past. But because it's Mother's birthday, you can't do it anymore. Mothers used to buy gifts, clothes, jewellery and flowers every time they had their birthday. She gave it all, but the best thing she could say was that I made the cake myself because she was too old to need anything. I know it was her pain, and it was for our own good that we did not spend as much as we could to save our lives. So making a birthday cake is a tradition. Of course I'll have to think about this cake. The main object of the cake was long known as tea mousse cake, all tasted and tasted like by the mother; the cake decoration I used was cream cream, which I recently preferred, and it was so strong that it was more stylish than butter and tasted free of butter and more acceptable. It was intended to make a few flowers to decorate the face of the cake, but it was tried many times, and it didn't work, and it ended up using the easiest petals. Much is not what I think it is, and it is easy to succeed, and it is only through continuous practice that it is possible and it seems that much more needs to be learned. It didn't work very well, and it didn't work well, but I finally sent it to remember。
Recipe Recommendations
- Eight-inch heart-shaped Qifeng cake one
- milk 200ml
- cream cheese 200 grams
- animal whipped cream 350ML
- sugar 40 grams
- gelatin tablets 4 tablets
- matcha powder 10 grams
- unsalted butter 180G
- water 20g
- fine sugar 60g
- protein of 2
- yellow peach appropriate amount
- lemon essence appropriate amount
- green pigment appropriate amount
- red pigment appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for A petal for tea mousse cake
1
An 8-inch heart-shaped twilight cake with a suitable thickness book and cross-cut cake on the cake plate
2
Cut the cake in two or three pieces
3
Cut the edges of each piece of cake and lay a piece of cake on the bottom of the mold
4
(b) Put the glitting tablets on the milk
5
Add butter and cheese and melt
6
It's not going to last until it melts
7
And then you add sifted tea powder, and you mix it up
8
Until it is fully melted, and the bowls are distributed cold
9
(b) The discharge of animal cream into the container, with an electric mixer, to six or seven minutes
10
(b) The pouring of cool tea mixed with butter mixed with mussed
11
(a) Cake with a layer of walnut in the mould
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I'm not sure what I'm talking about
13
One layer of cake, one layer of mousse fluid pouring in and putting the cake together in the freezer for one night
14
Colded tea mousse cakes are taken out of the fridge and blown along the edge of the mould with a blower until the cake molds fall slowly
15
This is the way to get the tea mouss cake ready
16
The butter room is softened and placed in a large bowl, which is smoothed with an eggbeater
17
protein is distributed into 30 g sugar in fractions, with an electric mixer of up to six or seven cents, and is not mobile
18
30g fine sugar and 20g water are placed in small pots, heated by fire, and sugar boiled to become sticky in sugar quality, covered with small bubbles
19
Put sugar water in the protein immediately
20
And stir the protein at high speed to cool it down
21
(a) Put all the proteins in the butter
22
Add a few drops of lemon juice and continue to stir until you get a light colored, very smooth cream cream frost
23
(b) Embedding cream and sugar cream in herbs
24
First, a shell-shaped bouquet wraps around the bottom of the cake
25
And with the rose petals, the petals are squeezed out of the top of the cake at 45 degrees
26
In the middle, the petals are squeezed out with the same 45-degree colours
27
Finally, leaves are squeezed out with green leaves
28
The words of blessing are written in the middle with a small round mouth。