food

5 eggs, 85g low flour, 70g white sugar, 50g corn oil, 50g water, 350g cream, canned yellow peaches 1 bottle, appropriate amount of carrots, 35g white sugar, and Jamlom raisins 1 peach.

working methods

1, egg yolk with 20g of sugar, oil and water, stir well, sift in flour and stir into egg yolk paste.

2. Add a few drops of white vinegar to the protein, add sugar twice, and stir at medium speed until it is difficult to foam.

3. Pick a small amount of protein and stir it evenly in the egg yolk paste bowl, then pour it back into the protein bowl, cut it and mix it into a cake paste.

4. Pour into the mold and preheat the oven for 30 minutes, 140 degrees, 160 degrees.

5. Take the mold out of the oven and cut the cake in half.

6. Prepare the fruit, cut the yellow peach and the monkey peach, steam the carrots in the pot and mash them.

7, cream with sugar, sent ice.

8. The first layer is smeared with cream, covered with yellow peaches and raisins, then smeared with cream and smoothed, and the second layer is spread.

9. Put your favorite graphics on it with fruit, and then put your favorite lace in the flower mouth. Those yellow bottom edges and small flowers are pasted with carrots and mounted in whipped cream.

Second, cream birthday cake

food

85g of low-gluten flour, 30g-60g of sugar, 5 eggs, 40g of corn oil, 40g of pure milk, 400g of vegetable fat cream, 4 teaspoons of baking powder 1g, 4 drops of salt1g, white vinegar, a proper amount of canned peaches and some fresh fruits.

working methods

1. First, put five egg whites and egg yolks into two oil-free and water-free pots respectively. Add 30 grams of sugar to the egg yolk and break it up with a manual eggbeater.

2. Add milk and mix well, then add corn oil several times and mix well.

3. After mixing the flour and baking powder, sieve into the stirred egg yolk paste and stir the flour paste until it is non-granular.

4. Add a few drops of white vinegar and 1g salt to the egg white, add 20g sugar when the egg white is beaten into coarse bubbles by hand, and 20g sugar when the egg white is beaten into fine bubbles. Clockwise, use a manual eggbeater to deliver at a constant speed with the help of wrist strength.

5. Beat out the white and smooth egg white with lines, which is elastic and hard to hook, but the tail end is slightly bent. At this time, it is wet foaming, and 20 grams of sugar is added to continue the hair.

6. Beat until the lines are more obvious, smooth and white. Lift the eggbeater, and the end is pointed and triangular. At this point, it is dry and frothy. It takes enough endurance to deliver eggs manually, but if you stick to it, you will be able to reach the ideal state, and the time for delivering egg whites after refrigeration is shorter than that at room temperature. The eggs I used at room temperature took 1 hour to arrive.

7. Add 1/3 beaten protein paste to the egg yolk paste and stir it up and down evenly with a scraper. Then pour the egg yolk paste back into the remaining 2/3 protein paste and turn it up and down evenly.

8. Pour the prepared batter into the movable bottom cake mold and shake it vigorously for two or three times to prevent big bubbles.

9. Preheat the oven to 170 degrees, bake the middle and lower layers for 40 minutes, then turn to 150 degrees and bake for 15 minutes. If the color is a little dark when baking, you can cover it with tin foil. The tin foil must protrude to avoid sticking to the cake surface)

10, take it out immediately after baking, fasten it, air it for 30 minutes and then demould it.

1 1. Pour 400g of golden diamond plant butter into the basin.

12, with a manual eggbeater, hit the stiff sharp corner continuously and forcefully.

13. Cut the baked cake into two pieces.

14, put a cake on the flower mounting table, and spread a layer of whipped cream first.

15, and then spread the fruit evenly. I used yellow peach slices and spread a whole layer.

16, then spread a layer of cream on the yellow peach slices, cover the second cake, and press gently with your hands. Then spread the whole cake with cream and smooth the whole cake.

17, squeeze a small amount of pink food pigment into a small bowl of whipped cream and mix well.

18, scrape stripes around the cake with a pattern scraper, and then extrude lace on the cake with a flower nozzle. Finally, decorate the surface with various fruits.