Eggs, 5 sugars, 70g.

50ML of oil and 50ML of hot water.

Low powder 90g lemon juice 1-2 drops.

Salt 1 g

ingredients

Cream 500ML fine sugar 50 g

Edible sugar skin 1 piece

Steps to make Princess Frozen's birthday cake

1. Put the egg yolk into a pot, add 50ML of oil, 50ML of warm water and 90 g of sieved low powder in stages. Make the egg yolk paste evenly and mix the powder as well as possible.

2. Add two drops of lemon juice and one gram of salt to the egg white, and add 70 grams of sugar in three times to send it to neutral and dry. The criterion for judging is that the egg white forms a slightly curved corner on the egg beating head, and the basin is upside down, and the egg white will not fall off.

3. Add the protein into the egg yolk paste twice. You can add half of the protein into the egg yolk first, then pour the mixture back into the rest of the protein, gently stir it evenly, and make a smooth and meticulous cake paste, so as to ensure the success of Qifeng.

4. Preheat the oven for 160 degrees for 10 minutes, then put it into the second layer for backbaking, and set the time for 50 minutes.

5. the fire can be lowered by ten degrees in the later stage, so that the cake will not crack and the color will not be too deep.

6. demould the cooled cake and cut it in half with a slicing aid.

7. Send 200ML of whipped cream and 20 fine sugar to eight points, put it on a piece of cake, and add half-cut strawberries.

8. Cover the other half of the cake.

9. Wipe the face with whipped cream. At that time, I didn't leave a picture when I wiped the princess cake, so I borrowed another picture instead. For this princess cake, I added another 300ML of whipped cream and 2 drops of Wheaton's blue pigment.

10. Cover the cake with a round sugar crust, and pour the remaining blue whipped cream into the decorating bag to decorate the cake. If it is found that the cream has melted before decorating, you can put it in the refrigerator and refrigerate it again. Be careful not to mount the cream near your hands on the cake, because the hand temperature will separate the cream from the oil.