Accessories: 250g of fine sugar, one lemon peel, 40g of fish meal and 50g of rum.
Exercise:
1) Preparation materials: eggs, milk, low-gluten flour, corn oil, lemon and sugar.
2) Wash and scrape the lemon peel with salt.
3) Add 30 grams of fine sugar to shredded lemon and marinate for 30 minutes.
4) Juice a lemon for later use.
5) Make lemon cake first and take half of all cake materials. 5 eggs, separate the egg yolk from the egg white, add milk and corn oil to the egg yolk and stir well.
6) Sieve in 85g flour and stir with eggs until smooth.
7) Add shredded lemon sugar and mix well.
8) Add 60 grams of sugar to the egg white in batches and send it to the small hook state.
9) Mix the egg yolk paste with 1/3 protein, then add all the proteins and stir well.
10) Pour it into a non-stick square baking tray, scrape it flat and shake out big bubbles.
1 1) Take out the egg whites, preheat the oven to 170 degrees, and put the baking tray in the middle layer.
12) Bake for 20 minutes.
13) When baking lemon cake slices, you can make cocoa cake slices. The remaining 75g flour and cocoa powder are mixed and sieved into egg yolk liquid, and 60g sugar is added into egg white.
14) The rest steps are mixed evenly with lemon cake slices and cocoa cake paste.
15) at the same temperature and time, the time for making lemon cake slices is almost the time for baking, and then baking in the oven.
16) Bake two square cake slices, demould and cool for later use.
17) cut the same square according to the bottom of the 8-inch square movable bottom die.
18) Both kinds of cake slices are cut as big as the bottom.
19) put in cocoa cake slices, brush with a layer of orange juice rum syrup and a layer of honey.
20) Add lemon cake slices and brush with syrup and honey. When the bottom of the cake is ready, refrigerate it for later use.
2 1) Take colored chocolate chips and melt them in water, then add a small amount of chocolate chips and adjust the temperature to a proper state.
22) Put the flowing chocolate into the piping bag.
23) Tie the seal on the paper bag and cut a small opening at the top.
24) extruding into a marine animal mold.
25) Freeze 10 min.
26) Gently break the mold and carefully take out the prepared animal chocolate.
27) Make chocolate in the shape of aquatic plants on oiled paper.
28) By the way, I made many colorful chocolate buttons.
29) Take 200g of purified water, add 30g of sugar,10g of lemon juice and10g of rum, and cook until the sugar melts.
30) Weigh 3% liquid rubber powder.
3 1) Add 3 times the weight of gelatin powder, and the boiling water will swell.
32) Add the soaked Geely powder into lemon sugar water, stir and melt, then sieve once, add a little blue pigment, and adjust different shades of blue. This is the first floor and the second floor. The first layer uses 200 grams of water, the second layer uses 400 grams of water, and the last layer uses 600 grams of the lightest water. You can add sugar according to your own preferences, and the sweetness of jelly will be reduced a little after molding, so the syrup can be sweeter.
33) Put shells and aquatic plants on the cake.
34) Add the first layer of dark seawater after cooling, and immediately freeze and finalize the design.
35) After freezing for 20 minutes, the first layer is solidified, and then the shell and jelly liquid of the second layer are added.
36) Each floor should be shaped first, and then shells and fish should be put.
37) until the mold is full, put a little dolphin on it and deliberately make the smooth plane into a puddle. When it is all finished, it will be refrigerated for one night.
38) Blow the mold once with hot air.
39) The bottom of the cake is pushed out from below, and the cake is demoulded.
40) Carefully put it on the cake base. All right, you're done!