Composition:

Batter:

3 eggs at room temperature (large eggs)

berry sugar

40 grams

Normal temperature milk? 280 grams

Room temperature cream?

20 grams

Melt butter

20 grams

cake flour

120g

Fine salt 1 g

Sandwich cream part:

Cream?

500 grams

Fine sugar?

50 grams

Red pitaya

A medium-sized one

Tools:

Non-stick pan 1, stainless steel egg beater 2, electronic scale 1, sieve 1, manual egg beater 1, electric egg beater 1, cream scraper 1, flower stand turntable 1 (optional).

Four steps in the process

First, let's make batter first.

1, three big eggs at room temperature, although choose the biggest one, add 40 grams of fine sugar (I use soft sugar), add 1 gram of salt (rarely lose one). Stir with a hand whisk until the sugar melts.

2. Add 20g of melted butter and continue stirring.

3. Add 120g low-gluten flour, which can be sieved. Stir until there is no dry powder, as shown in the figure (in Xiao Ting's prescription, the flour is lowered in the last step).

4. "Add room-temperature milk and room-temperature whipped cream." This is the original words of Xiao Ting teacher Fang Zi. However, whipped cream is usually stored in cold storage, which needs to be taken out first and then heated to 20 grams. In fact, this is unnecessary. Open the package, pour 20g of whipped cream into a small bowl or cup, then add 280g of milk at room temperature and stir with chopsticks. The temperature of the mixed liquid is not much different from the normal temperature.

Add the mixed light cream milk liquid into the batter several times and stir well. The stirred batter is like this, and there are basically no small bumps that can't be broken.

5. Although the batter is already very delicate, it still needs to be sieved ~

Looking at the results of the first screening, there are still some insoluble substances left on the screen, which are a little pimple. What looks a little transparent is undissolved egg white.

After the second screening, there are basically no insoluble impurities, and the batter is very delicate.

Special instructions for batter:

1, all materials for making batter are at room temperature, which Xiao Ting emphasized from the beginning. What if it's not room temperature? We can have a try ~

2. Add the material order

In Xiao Ting's practice, the order of adding materials is: eggs → sugar and salt → milk and whipped cream at room temperature → low-gluten flour → melted butter;

I changed the order to: eggs → sugar and salt → melted butter → low-gluten flour → mixture of milk and whipped cream at room temperature (added in stages).

There are few bumps in the batter made in this way, so it is enough to filter it twice.

3. Filtering is to filter out impurities and bubbles in the batter, so that the batter is more delicate.

4. About this 1 g salt, be sure to put it in ~

Second, start baking pancakes ~

How to make pancakes more efficiently? Look at the preparation work first, as shown below, taking my kitchen as an example.

Put the batter basin on the left stove, the frying pan on the right stove, and put a rag soaked in cold water on the right side of the frying pan. On the right side of the rag is the chopping board, and a piece of baking paper has been laid.

Get ready, let's start baking pancakes ~

1, first fire, small fire, let's look at small fire.

2. When the pot is slightly warm, use a big spoon to hold half a spoonful of batter, pour it into the pot, pick up the handle, quickly turn the pot so that the batter spreads all over the bottom of the pot, and then put it back on the stove.

When the crust begins to swell, it means that the cake is almost ripe and can be made.

4. At this time, pick the edge of the cake with chopsticks. The edge of the cake can be picked up. Then put the pot on a wet rag, take the cake out of the pot with both hands and put it on the prepared baking paper.

Wow, that's great! The first cake is baked ~ However, the first cake is often the ugliest. It doesn't matter. First, bake some cakes and adjust the temperature of the pot. The cake in the back will get better and better.

5. Take the pan to the side of the batter basin, fill the pan with half a spoonful of batter, turn the pan to make the batter flat at the bottom of the pan, and then put it back on the stove. At this time, I quickly tore off a piece of baking paper and covered it on the first cake. Okay, repeat, repeat, repeat.

6. When all the cakes are baked, put them in the refrigerator and let the lovely cakes cool down.

Special instructions for pancakes:

1, wet rag is an artifact to solve the overheating problem in pancake making. You don't need to turn off the fire to cool the pan when making pancakes. Remember to wash the rag with cold water several times in the middle.

2. The temperature of the pot should be just enough for the batter to solidify, but it also gives you enough time to turn the pot and let the batter spread all over the bottom of the pot. If you haven't finished turning the pan, the batter has solidified, which means the temperature of the pan is too high. Put a wet rag on it to cool down.

3, the batter will precipitate, and it should be stirred before each time.

4, pancakes don't have to be turned over, just one side can be branded.

The size of the frying pan I used this time is 22 cm, but the bottom of the pan is not that big. The diameter of the baked cake is about 17 cm, which is 6.7 inches.

6. I baked 15 cakes this time. Teacher Xiao Ting baked 65,438+04 cakes with a 24cm frying pan, and the size of the cakes was 8 inches. You can see that the cake I baked is still a little thick. In the past, 9-inch cakes were baked in a 26-cm frying pan, which could be baked 9 or 10.

7. The function of baking paper is to isolate each cake and prevent them from overlapping and sticking together.

8. When you take the cake out of the pot, it will be a little hot, but it is really hot. Just get used to it ~

The third step is to send whipped cream, which is my favorite step ~

1. First, clean the two egg beating basins that were just filled with batter. Add a little water to a basin and put three or four frozen ice packs in it. Dry the other basin with a dry rag and put it on the one filled with ice packs.

2. Add 500 grams of whipped cream and 50 grams of sugar to the basin, start the electric egg beater and start to send whipped cream. Pay attention to the state of whipped cream when you send it, and just score eight points.

Special instructions for sending cream:

1. Choose light cream with a cream content of over 35%. I used whipped cream with 30% cream content to kill it, but it didn't work well. I was young and ignorant at that time, and later I learned to choose whipped cream with a cream content of over 35%. This light cream is used to kill people. The box will say "light cream" and indicate the cream content. Anjia used this time, and the fat content of milk was 35. 1%.

2. The whipped cream must be refrigerated for more than 24 hours, and the basin filled with whipped cream is best without water and oil. It is best to sit in the ice water at the bottom of the basin. In such hot weather, it's best to take it to the air-conditioned living room, not to put it in the stuffy kitchen ~

3. The amount of sugar added is 10%- 15% of the amount of whipped cream. This is the amount given by Xiao Ting. I like to add 10%, which is sweet but not greasy. Please replace it with sugar, fitness guy (in fact, fitness guy may not even eat cream, that's what I'm talking about).

4. The whipped cream for making a thousand-layer cake can be sent to 8 points, which is too hard to wipe off. In addition, it hits hard, and beginners can easily over-hit, resulting in the separation of water and oil, just like tofu residue.

The first time I delivered whipped cream, I overdone it. I was afraid it was not hard enough, but it was overdone, especially Anjia's whipped cream. It only took a few seconds to send it away, so please pay attention to the state of the whipped cream.

Haha, I'm scared. Let's calm down first. In fact, there is no need to be nervous about delivering whipped cream. I suggest that novices deliver whipped cream for the first time. You can try to hit it to the end and over-hit it, so that you can know the state of whipped cream at all stages ~

5. I dare to write the above one because I have this one, and tell you the way to preserve the whipped cream, that is, add some whipped cream and beat it again (yes, it's that simple! )

6. The whipped cream I bought is not easy to send, or it is still soft after being sent. What should I do if it is not 8 points hard? (Yes, it is Nestle). To solve this problem, we need to add gelatin powder. The specific method is to link the strengthening methods of animal fresh cream.

7. If you use a large package of 1 liter like me, what about the remaining whipped cream? Generally speaking, as long as there is no pollution at the seal, you can seal the mouth again and continue to refrigerate, but you must use it up within one week. Unsealed whipped cream goes bad too easily (yes, it is our unsealed whipped cream). Actually, it's good to make an ice cream with the remaining whipped cream ~

8. The last one, a novice who has no experience in whipped cream, suggests that you go online to search for a video before you start.

Fourth, assemble the cake.

I really can't think of a more appropriate word than "assembly". What do you think is better? )

Let's get ready for work. Take the cookies out of the refrigerator. They're cool enough. Put them on the left.

Put a decorative turntable in the middle with an 8-inch cake cardboard cushion on it (I have 6-inch and 8-inch cardboard cushions, and it is better to use 8-inch cushions for this 6.7-inch cake).

Put whipped cream on the right (remember to put whipped cream basin in ice water).

Get a cream scraper and start working!

1. First, put a cake on the cardboard cushion and spread it with a thin layer of cream;

2. Spread another cake, spread a thin layer of cream, put the freshly cut fruit and so on. Something seems to be wrong. I didn't say anything about cutting fruit just now ~

Ah, I forgot to say this, so now we insert a "cut fruit";

A red pitaya, peeled, cut in half, sliced and cut into small pieces. (End of break)

Ok, let's go on, put the fruit away, put a big piece of cream on it, and then smooth it with a spatula;

3. Repeat the following operations until you feel that the height is ok, or the fruit is used up, or the cream is used up, or the cake is used up. This cake is because the cream is used up.

4. Cut a circle bigger than the cake with baking paper, fold it in half for 3 times, cut out half a heart shape, and it will be 8 hearts after unfolding. Put it in the middle of the cake, take a sieve, add a spoonful of cocoa powder and start sieving. The screened cocoa powder fell on the cake, and finally the baking paper was carefully taken away, leaving eight hearts ~

5. put the cake in the refrigerator for 3-4 hours, then take it out and cut it, and then ... o(▽)o of course eat it ~

Precautions for assembling cakes:

1. Cream, you must promise me, ok? If cakes are stacked together, they are high in the middle and low around. Gently press the middle part to make it flat, and then stack the cakes together ~

2, the fruit should be as flat as possible;

3. The order of my assembly is: basic cake (just named for it) → cream → cake → fruit and cream → cake → cake → fruit and cream → cake → cake → cake → fruit and cream → cake → cake → cake → fruit and cream → cake. You can also put fruit or cream on each floor.

As to which side of the cake is facing up, I cooked it with the smooth side facing up, and some kitchen friends were branded with the side facing up. This is Lady M's. It seems that the branded side is facing up, or did you do something else on the cake? Seek expert appraisal.

5. Did you succeed? Finally, the heart shape sprinkled on it can give you a reference and cut it into eight parts more evenly ~

It shouldn't be a problem to make a thousand layers of cake here. Let's try it boldly ~