formula: peripheral heart shape: 2G butter, 2G sugar powder, 1G low-gluten flour, 2g protein
peripheral sponge cake slice: 1 whole egg, 1 protein, 5G low-gluten flour, 3G sugar powder, 5G matcha powder
Qifeng cake bottom: 3 egg yolks, 3 protein, 3G sugar powder and 5g corn starch. 5ML of rum, 5G of milk, 1 piece of fish film (5G/ piece), 1 egg yolk, 1ML of Nestle evaporated milk, 3G
Decorative chocolate piece: 5G of dark chocolate, 1 piece of chocolate reverse paper
Finished product weight: 6 inches
Practice
Perimeter:
1. Butter and sugar in the heart shape around the periphery.
2. Beat the whole egg +2G powdered sugar, sift in low-gluten flour+matcha powder and mix well.
3. Beat the egg whites and +1G powdered sugar until wet, add the egg powder mixture and mix well.
4. Take out the heart shape from the refrigerator, pour the mixed liquid on it, and scrape it with a scraper.
5. preheat the oven to 18℃ and bake for about 1 minutes.
the process of making Qifeng cake bottom and mousse will not be described.
chocolate decorative tablets:
1. Chocolate melts in water.
2. Place a piece of chocolate reverse paper under the heart-shaped silicone scraper mold.
3. Pour the chocolate solution into the mold, scrape it flat, cool it and take it off.
materials
4 eggs, 8g of white sugar, .25 tsp of tartar powder, 3 tsp of salad oil, 3 tsp of milk, 8g of low flour, .25 tsp of salt, .25 tsp of vanilla powder, various fruits and whipped cream
Practice
1. Separate the egg whites, yolks and yolks from the 4 eggs.
2. sift 8g of low flour and 1/4 spoon of salt, add them into practice 1 several times, and mix well.
3. add tartar powder to the egg white, and then add sugar in several times to beat it. (eggs should be taken out in advance and returned to normal temperature before being sent away. If you are in a hurry, you can soak the eggs in warm water. )
4. Add the beaten protein into the egg yolk paste for three times and mix well. (When stirring with a rubber spatula, don't beat eggs in circles, but turn them upside down from the bottom. )
5. Brush a proper amount of oil into the mold, pour in the batter, preheat the oven to 18 degrees, bake in the bottom of the oven for 3 minutes, take it out and let it cool upside down, so that the cake blank is ready.
6. You can decorate the cake according to your own preference: first, take the cake out of the mold, then cut it horizontally from the middle, and make it into two pieces. Choose one piece as the bottom of the cake, put it on the plate first, and then you can take it away directly after it is done. Then, add the cream to the white sugar and spread it on the lower half of the cake blank, and then buckle the upper half of the cake blank upside down, so that the middle of the cake is cream.
7. Then spread the cream on the surface of the cake blank, mount the pattern with your favorite decorating mouth, and decorate it with your favorite fruit.