1, bright colors: green snake fruit, red grapes, dragon fruit, red mulberry flesh, oranges, lemons, kiwi, mango, poppies, yellow peaches, carmelized, green cherries, bananas, pineapple, avocado, green son of balsam pear, cantaloupe, loquat and so on.

2, dark: red snake fruit, dragon fruit, rambutan shells, strawberries, mahogany pear, red cherries, watermelon, figs, plums, Black Brown.

3, garnish category: pistachios, almonds, walnuts, dried fruit particles.

Note: Cutting the fruit is also quite important, whether the cut shape is good, whether the fruit placement is in place, whether the color is good, is directly related to the success of the fruit cake production.

Expanding Tips: Fruit Cake Production Methods

Creamy Fruit Chiffon Cake

Materials: Eggs 5, Sugar 70 grams, cream of tartar 2 grams, Sugar 30 grams, Saltpeter 80 milliliters, Milk 80 milliliters, Flour 120 grams, Baking Powder 1/2 tsp.

Practice:

1, separate the egg whites, egg yolks, with two larger containers (egg whites pots should be clean, no oil, no water) will be 30 grams of sugar, 80 milliliters of salad oil, 80 milliliters of milk, together with egg yolks pots of flour and baking powder mixed well, sifted twice for spare time, egg whites, add 2 grams of cream of tartar, beat until coarse foam, will be added to the sugar in three times, beat until the raised Beat the sugar in 3 batches, and beat until lift up the whisk, and the end is firm and triangular in favor of dry foaming.

2, with a whisk, beat the egg yolk liquid until uniformly thick, sift in the sifted flour, mix the egg yolk liquid and powder, use a spatula to dig one-third of the egg white into the egg yolk paste, up and down the cut mix evenly.

3. Pour all of the yolk mixture into the egg whites, and use a spatula to turn them over from the bottom to the top with a cutting motion to gently mix all of the batter evenly (remember to be light).

4. Pour into the molds, gently knock a few bubbles out on the table, preheat the oven to 150 degrees, put the molds, and bake for 55 minutes.

5, out of the oven, inverted for a while to remove the mold.

7. Slice the kiwi, dragon fruit and papaya.

8: Whip the light cream.

9: Cut the cake in the center, spread the buttercream, spread the fruits and close the cake, and spread the buttercream around it.

10, then start laminating code fruit can be.

Blueberry Frozen Cheesecake

Materials: cookie base (1 package of Oreo cookies, 40 grams of butter), cheese paste (250 grams of cream cheese, 30 grams of granulated sugar, lemon juice, 1 tbsp), 250 ML of animal light cream, 40 grams of powdered sugar, blueberry jam (200 grams of blueberries, 30 grams of icing sugar, a large spoonful of maltose 1 tbsp of rum), cake decoration (blueberry fruit pieces, fruit gel + 1/3 slices of jerry).

How to do:

1, blueberries washed and put directly in the pot to heat;

2, heat until the soup boiled out and then add maltose and icing sugar and stir well;

3, simmer until thick and then turn off the heat;

4, cool and then add the rum and stir well and refrigerate for later.

5, Oreo cookies into the blender crushed;

6, add room temperature softened butter and mix well;

7, the bottom of the cake mold lined with tinfoil, into the cookie crumbs;

8, with the hands of cookie crumbs spread and in the mold edges of the press out of the undulating surround;

9, custard slices soaked into the water for twenty to thirty minutes, so that it is fully absorb the full

10, cream cheese cut into small pieces in warm water and beat;

11, add sugar, lemon juice and continue to beat until there is no obvious particles of the paste and then set aside;

12, light cream add powdered sugar and beat until 6-7 distribution state;

13, light cream and cheese paste mixing and stirring;

14, soak a good slices of giardiniera Take out the warm water to melt into liquid;

15, pour into the cake batter and mix well;

16, pour the cake batter into the mold half of the blueberry jam;

17, and then pour into the remaining half of the cake batter with a spatula to smooth;

18, pour into the fruit gel;

19, dotted with blueberries and then into the refrigerator;

19, the blueberries into the refrigerator after chilling;

20, the cake is not a good choice, but it is a great way to make the cake.

20, chilled good take out with a hair dryer to blow around the edges of the mold, and then take off the mold to eat.

Mango Mousse Cake

Materials: 100g cream cheese, 20g powdered sugar, 5 slices of custard, 75g whipped cream, 2 egg yolks, 2 drops of lemon juice, 100g mango puree, 100g diced mango, 55g digestive cake, 40g butter.

How to do:

1, soften the custard slices with cold boiled water and set aside.

2, cookies rolled with a rolling pin, butter melted over water.

3, the butter and cookie crumbs mix well, pour into the mold compact, into the refrigerator.

4, cream cheese + (a small amount of whipped cream + lemon juice) beat well until no particles, like (cheese paste).

5, the milk boiled and added in small batches (eggs + powdered sugar beaten) quickly stirred well, and then turn on the low heat and keep stirring to cook until the paste.

6, soaked jerry can be added to step 5, stirring and straining to add to the cheese paste.

7, mango puree, add to the cheese paste.

8, whipping cream beaten to 7 points, and cheese paste mix well.

9, all the mixed ingredients into a living bottom mold, into the refrigerator freezer 3-4 hours after the mold, plus their favorite fruit can be.

The above is what I share today, I hope it can help you.