How to make a cream flower cake

Ingredients: a 6-inch cake blank, 3g of light cream, 36 of cream cream, 3g of sugar, and a proper amount of pigment.

practice:? 1. 3 grams of whipped cream, add 3 grams of sugar, and put it in the chef's machine to stir; ? 2. Stir until it is a small tip; ? 3. Cut the cake blank into three pieces. Take the top piece and put it under it, and spread it with whipped cream; ? 4. Put three slices in turn and smear with cream. Finally, smooth it and put it in the refrigerator for more than one hour; ? 5. Put a layer of cream on the cake blank. I used light green. Move quickly, or the cream will freeze, and my hands are slow and uneven; ? 6. Pull out the line as shown in the figure with white cream; ? 7. The flowers used on the cake are squeezed in advance; ? 8. Put the squeezed flowers on the cake.

flower cream birthday cake

craft baking

sweet taste

time 9 minutes

difficulty junior high school level

main

2 egg yolks? 2 ml of water? 2 grams of corn oil? 4 grams of low-gluten powder? Four egg whites? How many drops of lemon juice? 4g of fine sugar for 4 people

Accessories others

3g of whipped cream? 3 grams of fine sugar? How many pieces of canned yellow peaches? A dozen in lady finger? A few flowers

baked this 6-inch cake embryo. I chose the DIY baking mode, and the fire was 15 degrees for 4 minutes. The finished cake embryo is evenly colored, and the tissue is delicate and elastic. In addition, there are more than twenty set baking modes, from cakes to cookies to chicken wings, and so on. It is very convenient to choose directly.

How to make a birthday cake with cream of flowers

step1

Preheat the oven and fire it up and down for 15 degrees for 1 minutes. Separate the egg white and yolk, and put them into a water-free and oil-free egg beating basin respectively.

step2

add the water and corn oil marked in the main ingredients to the egg yolk, and beat it with an egg beater until the volume becomes larger and the color becomes lighter. The smaller the particles of oil, the more uniform the distribution. It can be done with a manual eggbeater. It doesn't matter whether eggs are refrigerated or at room temperature, as long as they are fresh.

step3

sift in the mixture of low-gluten flour and corn starch, turn it up from the bottom in a cross and stir it into a fine and sticky state for later use. Don't stir too much to avoid stiffening. If there is a pimple, you can sift the batter again.

step4

add a little lemon juice or white vinegar to the separated egg white, and use electric egg beater to make a uniform circle in one direction. Egg white is alkaline. Adding acidic lemon juice or white vinegar to neutralize it is more conducive to sending it away. It's better to use lemon juice, which can remove the fishy smell and enhance the fragrance. You don't have to add anything.

step5

add the fine sugar in the auxiliary materials in three times (fish's eye bubbles, obvious patterns, large hook state) and send it to a hard foaming state. As shown in the figure, after stopping the eggbeater, lift the eggbeater, and the protein forms a sharp angle. This sharp corner can be short and upright, or it can be slightly higher, and the top seems to be curved rather than curved, both of which are acceptable. If it is difficult for a novice to judge, you can make it stand upright, short and sharp, so as not to send enough and eliminate bubbles halfway.

step6

add the beaten egg whites into the egg yolk solution in three times, and mix well in a cross pattern from the bottom, and then add the next time after each mixing until all are mixed well.

step7

the state after mixing is fine and sticky, and the volume is not much different from that before mixing. There are no white lumps of protein, and there is no residual yolk paste at the bottom of the egg beater. If the volume is obviously reduced after mixing, it is defoaming, which may be caused by insufficient egg whites or excessive stirring. You don't have to go into the oven to know that you have failed.

step8

pour the cake paste into the mold at one time, and don't scrape it into the mold piece by piece with a spatula to avoid bringing in excessive air. Shake off bubbles a few times and roughly smooth the surface. The eggs I use are a little bigger, so they are full after entering the mold, usually eight minutes full.

step9

put it in the middle and lower layers of the preheated Dongling oven, and bake at 15 degrees for about 4 minutes. The specific time and temperature should be increased according to different ovens.

after step1

is completed, you can see that the surface is painted evenly. But because there is more batter and more top, this part should be cut off when slicing.

step11

buckle it upside down on the drying net, cool it thoroughly and then demould it. There are two methods of demoulding. One is to scrape the edge with a demoulding knife, and the bottom is upward. Second, the cake is directly scraped along the edge by hand, and the cake structure is very elastic and easy to demould.

step12

send the cold whipped cream and fine sugar to the state of decorating flowers

step13

coat a little whipped cream on the sliced cake embryo, sprinkle the canned yellow peach with drained sugar water on it

step14

coat a layer of whipped cream again, and cover the upper cake embryo after smoothing

step15

. Cut the lady finger in half into appropriate lengths, wrap it around the cake, and tie a bow on the outer ring with a ribbon

step 16

Prepare several flowers

step17

Put the flowers and elf dolls on the top.