crystal sugar

700 grams

Cotton candy

360 grams

light oil

Proper amount

corn starch

25g

Eggs (of hens)

eight

Sugar a (add egg yolk)

45 grams

White sugar b (with egg white)

90 grams

milk

60 ml

olive oil

60 ml

Low powder

130g

Sugar powder b (anti-sticking)

Proper amount

Fructose pigment

arbitrarily

The practice of double fudge cake

Step 1

I beat powdered sugar with rock sugar mainly because I am in the late stage of lazy cancer. I said I bought it at buy buy, and I haven't bought it for half a month. That was not the case. It is too late. Um ... no, mainly playing by myself. Don't worry, just remember this truth. Every 100 gram of rock sugar and 3 grams of corn starch, grind the rock sugar into powder with a cooking machine, and remember to sieve it carefully.

Second step

Sieve the beaten powdered sugar, separate the remaining large particles together, and beat it again at last, basically without any waste.

Third step

Cut the marshmallows into small pieces and put them in a stainless steel pot. Boil the water in the pot and keep the fire low. Put the pot in the pot and melt the marshmallows in the water. The steam is very strong, so be careful of burns.

Fourth step

This level can be taken out.

Step five

This is the state of melted marshmallows, which are stirred evenly to discharge internal bubbles.

Step 6

Add half powdered sugar and stir, just like mixing flour. At this time, the sugar paste is ridiculously sticky. You must control the power of the flood in your body, sink into the abdomen, cultivate your internal strength, and slowly stir it up.

Step 7

Stir well and pour it on the chopping board. Add a small amount of powdered sugar several times, and add white oil in the middle to prevent adhesion. The quantity is large and small, there is no certain rule, and it does not stick to hands. When the sugar paste lumps, grab a lump and pull it out, and it will break after three or four centimeters. At this point, you are finished.

Step 8

Soft candy just made can't be used, and its ductility is not good. Wrap the sugar paste tightly with plastic wrap, twice, and put it in the refrigerator for 24 hours. Be careful that it is refrigerated, not frozen, or you will use a machete the next day.

Step 9

Now make cake embryo, separate egg yolk protein, mix egg yolk with white sugar A, add milk and olive oil, and stir well. Add sugar B to the egg white in three times and stir until hard and foaming. Add one third of the egg white cream to the egg yolk paste, stir it evenly in a cross shape, then pour it all into the egg white basin and stir it evenly in a cross shape. Pour it into an 8-inch 6-inch cake mold, put it in the middle layer of the preheated oven, and heat it up and down 170 degrees 1 hour. → _→ There are fewer steps in cake embryo. If you don't understand, you can look through my previous recipe, Qifeng cake. The technique of stirring the cake paste determines the success or failure of the cake. Remember to understand waste before you start to avoid it.

Step 10

After baking, the cake is hung upside down, demoulded and sliced, coated with cream cream in the middle (I made it two days ago, but no whipped cream can be used), and layered one by one.

Step 1 1

The top surface and a circle should be flat and smooth, and the potholes should be filled and smoothed with cream. Only when the cake is leveled can the sugar crust be wrapped smoothly.

Step 12

After 24 hours, the soft candy taken out of the refrigerator is hard and needs to be softened before use. The sugar paste is divided into small pieces and softened one by one, just like playing with plasticine. Finally, gather them together and knead them thoroughly by kneading the dough. You'd better sit in a chair and watch a TV play or something when pinching small pieces, otherwise you must be crazy. After kneading thoroughly, dip a toothpick in the paint and color it. Dyeing should be based on the principle of rather less than more. If the color is not enough, you can supplement it. If the color is heavy, it's hopeless. Leave a piece of white sugar paste for later decoration and other dyeing.

Step 13

After the colored sugar paste is kneaded evenly, sprinkle a little powdered sugar on the table, roll the dough into a large sugar skin with a thickness of about 3 mm, sprinkle the powdered sugar, roll it out on a rolling pin, carefully cover the cake skin, and smooth the surface and periphery with your hands or a level.

Step 14

After smoothing, cut off the excess sugar skin with a knife.

Step 15

As shown in the picture, it's next to the bottom plate. Remember not to cut too much to expose the cake.

Step 16

Push the edge of the bottom sugar crust under the cake with a fondant or knife, and trim the curved bottom edge.

Step 17

Cakes, large and small, are wrapped in this way, and they are all wrapped and piled together. You can start decorating. Add a little powdered sugar and water to make syrup for pasting and decoration. There are many ways to decorate, and I prefer them. I chose the simplest shape, which is by no means lazy. As Chen said, simplicity is not simple.

Step 18

Wipe some white balls on the bottom floor and surround the second floor with white belts. The flower button tool for fondant is super powerful. I put some flowers on it, and suddenly it was different. I made a little sugar man exactly like my daughter and put it on it, with some small gift bags and some lollipops, and you're done. I was exhausted when I made lollipops. What I did was perfunctory, I just wanted to finish it as soon as possible. The weather is 36 degrees, dear! ! For an old gnawing head like me, a person will never turn on the air conditioner at home, and he is a fool. ...

Step 19

The first fondant cake was made under various conditions, and the effect was good. I didn't lose face when I took it out I was going to make it myself, so I went out and bought one. Haha, I saved it.

Cooking skills of double fudge cake

It's a double cake, 8 inches in the lower layer and 6 inches in the upper layer, and the ingredients are the same ratio. If you want to make a single layer, the dosage of ingredients is 6 inches and the dosage of ingredients is 8 inches. PS: It's very easy to dye your hands when you turn the sugar paste into color. Be sure to operate with gloves, or your hands will be dirty except for the cake.