1. Material processing

Sifting of flour

Place a piece of thicker paper under the fine-mesh sieve or sift directly on the chopping board, put the flour into the sieve and sift twice continuously , this can make the flour fluffy and the quality of the cake will be better. Add other dry powder materials and sift again to ensure that all materials are fully mixed together. If additives such as baking powder are added, they need to be sifted together with the flour.

Separate the egg yolk and white.

Tap the eggshell on the side of the bowl to break the eggshell into two halves. Quickly pour the egg yolk between the two halves of the eggshell. Pour so that the egg whites run into the bowl. Of course, there are now egg yolk and protein separators, just knock them in and it’s OK!

Grind the lemon

Use the finest side of the grater to grind the scrubbed or unwaxed lemon peel, but do not grind it until there is a bitter taste under the skin. of white soft inner layer. If you use a peeler to scrape out the lemon peel, it will be longer.

Melting of solid cream

Some cakes need to put solid cream, we need to melt it in advance, just put the cream into a bowl and then separate it from water or put it in the oven Melt it into a thin paste.

Melted chocolate

After peeling the whole chocolate into several small pieces, put it into a heat-resistant bowl, then put the bowl on top of the stew pot and heat it over water, and let it sit for about five minutes. minutes, stirring occasionally, until chocolate is melted. Also note that it is best to melt at a water temperature between 40 and 50 degrees Celsius!

Bleaching pistachios

Put the shelled pistachios into hot boiling water and cook for 2 to 3 minutes. After draining, remove the skin and wait until completely dry before using.

Homemade bread crumbs

Put the stale bread with the crust off on a wire rack and bake at 140°C for 45 to 60 minutes, until crispy and golden brown. After cooling, tear into pieces; grind into powder with a food processor, or place in a plastic bag and crush with a pasta pin. Finally, sift through a fine-mesh sieve to remove coarser particles of bread flour.

Whip the cream

Pour the cream into a bowl and beat with a ball whisk or electric mixer until soft peaks form and the peaks bend down. If you are using it for piping flowers, you have to stir until the top is a little stiff; but be careful not to beat it too hard, especially in a warm environment, otherwise the fresh cream will condense and even spread.

Dissolved gelatine

Gelatine, also known as bone glue, must be soaked in cold water to soften or "absorb water" before use. The dissolved gelatine must be cooled before being mixed with other mixtures; otherwise it will become streaks. The dissolving ratio is 1 teaspoon gelatine to 1 tablespoon water.

Steps:

1. Pour the water into a heat-resistant bowl, sprinkle the gelatin and let it "absorb water" for 5 minutes.

2. Place the bowl into a pot over water and heat until the gelatin is clear and dissolved. Cool before use