condiments
4 eggs
520g low-gluten flour
condiments
baking powder
2 tablespoons
apple
2.5
condiment
odd
2 tablespoons
berry sugar
355 grams
lemon juice
2 tablespoons
jelly drops
1230g
water
15g
butter
480 grams
powdered sugar
120g
cheese
250 grams
White chocolate
200 grams
Gampes
50 grams
melanin
20 grams
haematochrome
20 grams
flavochrome
20 grams
Blue pigment
20 grams
corn starch
Proper amount
Green pigment
20 grams
The practice of mahjong fudge cake
Material of candied apples: 2 medium-sized apples, 55g of fine sugar, 2 tablespoons of rum (suitable for two 10 inch three-energy square cake molds).
Sugar-stained apple pound cake ingredients: 360 grams of butter, 300 grams of fine sugar, 4 eggs, 520 grams of low-gluten flour, 2 teaspoons of baking powder, half a medium-sized apple and 2 teaspoons of lemon juice.
Covering material: icing1200g.
Adhesive: 30g of soft candy and1.5g of water.
Cream cheese: butter120g, powdered sugar120g, and cream cheese 250g.
Others: 200 grams of white chocolate, 50 grams of dried Perth, 20 grams of green pigment, 20 grams of melanin, 20 grams of red pigment, 20 grams of yellow pigment, 20 grams of blue pigment, and appropriate amount of raw flour (for hand powder).
1. Candied apples:
1. Peel the apple, dice it, put it in a small pot, pour rum and fine sugar into the pot and cook it in a small pot.
2. until the apple is transparent, turn off the fire and let it cool for use.
2. Sugar-stained apple pound cake and overall decoration:
Oil and powder the mold, and then put it in the refrigerator for cold storage. Pour butter and fine sugar into a mixing tank and stir until well mixed.
4. Add 1 egg at a time, stir well, mix and sieve the low-gluten flour and baking powder, and pour into the mixing tank and stir well.
5. Wipe the peeled apples with a wire wiper, add lemon juice in step 4, and stir well to make a good batter.
6. Pour the batter into a half-full mold, and pour the spare candied apples into the batter.
7. Pour the remaining batter into the mold, preheat the oven for 65,438+05 minutes and 65,438+075 degrees in advance, bake for about 60 minutes, and insert bamboo sticks to check whether it is cooked.
8. Take out the oven, demould and cool, divide into two parts, and then prepare the soft candy with the required color.
9. Pour the ingredients in the cream cheese into the mixing tank, stir well, spread it on the cake interlayer, and spread a thin layer around it.
10. Roll the soft candy as thin as possible and cover it on the cake. Smooth the surface with a smoothing tool to remove excess soft candy. Similarly, roll the soft candy into a thickness of 4 mm and cover it on the cake.
1 1. Similarly, cover the second cake with a sugar crust.
12. Roll out the colored soft sweets together, cut them into strips with the width of 1.5cm, stick them on the surface of the cake to be decorated, and draw playing cards by hand.
13. Finished product
Third, the production process of chocolate mahjong tiles:
14. Melt the white chocolate in warm water, take out half and add the green food pigment.
15. Clean the mahjong mold, thoroughly dry the water droplets, pour the white chocolate liquid until the mold is 2/3 full, knock it on the table, remove the air, and put it in the refrigerator for freezing.
16. Fill the mold with green chocolate liquid and put it in the refrigerator for freezing.
17. Take it out, tap the mold gently, and the chocolate mahjong tiles will be demoulded. Paint the font with a brush.