Cake embryo: 3 eggs, 50 grams of low-gluten flour, 40 grams of fine sugar, 30 grams of milk and 25 grams of vegetable oil.
Decoration: 450g of whipped cream, 35g of fine sugar, 350g of fruit, a little pink pigment, 50g of pink chocolate, a little pink glitter, a little original biscuits, a little decorative sugar beads, mermaid ornaments 1 piece.
operating procedure
1 fine sugar, milk, vegetable oil and egg yolk are poured into a basin, stirred evenly with egg, and fully emulsified. Then add the sieved low-gluten flour, and use egg pumping to draw a "Z" to evenly batter.
2 Prepare an oil-free, waterless egg beater, pour in egg whites and fine sugar, and use electric egg beater to make it dry and foam, that is, the beating head can pull out a small sharp corner, and the egg beater will not slide when it is inverted.
3. Add 1/3 protein cream into the egg yolk paste, stir it gently with egg whipping, first cut obliquely into the bottom of the basin, turn the batter at the bottom, and turn the beating basin while stirring until it is almost uniform. Then, pour all the egg yolk paste into the bowl containing the protein, and stir it evenly by the same method until the protein cream and the egg yolk paste are fully mixed. The mixed egg batter should be bright, fluffy, full and uniform. If the batter is obviously reduced in size and there are constantly big bubbles, it is defoaming.
4 Pour the egg paste into a 6-inch kitchen mold and shake it twice on the table to shake out the big bubbles inside the batter. Put it in a preheated oven, heat it up and down 160 degrees, and bake it in the lower layer for about 30 minutes. Immediately after baking, take it out of the oven, shake it twice to release hot air and buckle it on the cold rack, and then demould it after thorough cooling.
5. After the pink chocolate melts in warm water, put it into a paper bag, cut a small hole, squeeze it into the chocolate mold of the fish tail, and set it aside to cool and solidify.
6 after the chocolate is completely solidified, demould it and brush it with a layer of pink glitter.
7 Pour the light cream and fine sugar into the beating bowl, beat with electric egg beater until 8% is distributed, until the cream stands upright but the texture is still fine and smooth, and refrigerate for later use.
Take a small bowl of whipped cream, color it pink with pigment, and refrigerate for later use.
9 cut the fruit into small pieces and cut the cake embryo into three pieces.
10 Put a piece of cake embryo on the base, evenly spread whipped cream and fruit as stuffing, then put a piece of cake embryo on top, then spread the second layer of stuffing, and then put the third piece of cake.
1 1 Spread the remaining whipped cream around the cake to make a basic topping. This cake doesn't require much topping, so it doesn't need to be very smooth, just roughly evenly.
12 Use a spatula to spread the pink cream on the cake surface and base at will.
13 biscuits are crushed and sprinkled on the base for beach effect. Finally, put mermaid ornaments and fish tail chocolate, and sprinkle some sugar beads.
Tips
1 6 inch cake, about 5-8 people.
The cake embryo is made of Qifeng cake, and the die is made of anode material as far as possible. First of all, the fixed bottom die is inconvenient to demould; Secondly, although you can bake Qifeng without touching the film, it requires a lot of baking time and temperature, which is difficult for novices to master.
3 Animal whipped cream is sensitive to temperature. When the temperature is high, the cream will melt, so the operating environment for sending cream and filling plaster should not be higher than 25 degrees as far as possible, and 18 degrees is the best. When operating, it is necessary to make a quick decision and put it in the refrigerator immediately after completion.