Newbie to do cream cake
Newbie to do cream cake, many people like to eat cream cake, cake with a mouth full of cream, bite down ultra-satisfied, a cake with a cup of hot drinks, is that you can reach the pinnacle of life, we can make their own cake, the following share newbie to do cream cake.
Newbie do cream cake 1
First make chiffon cake embryo, prepare materials, fresh eggs ordinary size, 4 weighing 240g, the United States Mae brand low gluten flour.
Separate the egg yolks and whites, the eggs must be fresh, fresh egg yolks full of egg whites thick.
Separate all the yolks and put the whites in a clean whisk and refrigerate.
Prepare a clean container and pour in the weighed milk, sugar and corn oil, stirring with a hand whisk, so that the milk and corn oil are better blended, until all the sugar is melted, and then stir out the emulsified state.
Sift in the gluten flour and mix with a spatula in a Z shape until there are no flour particles.
Add the egg yolks in small batches and mix well with an egg whisk in a zigzag pattern, so that the final batter is smooth and creamy.
With the help of a spatula, sieve the yolk paste once, after sieving the yolk paste is very fine! After sifting the yolk paste with a spatula to stick to the bottom of the sun screen sifted yolk paste also scraped down!
The refrigerator out of the egg whites, with an electric whisk 4 (medium speed) whipped egg whites, whipped until now big bubbles, add lemon juice and 1/3 sugar. Turn to 7 (high speed) and continue to whip until the whites are fine without large bubbles, then add 1/3 granulated sugar and continue to whip for 1 minute. When the whites begin to have lines, add the remaining sugar, turn to 5 or 6, and whip until a large curved hook appears, and the whites are whipped.
Take 1/3 of the meringue and pour it into the egg yolk mixture and mix well.
Pour the meringue and yolk mixture back into the mixing bowl with the meringue and continue to mix well.
Line a baking sheet with silicone paper and pour the batter into the baking sheet from a height of 15cm, rotate the baking sheet to even out the batter, or use a spatula to scrape it flat, and then tap the bottom of the baking sheet 2-3 times with your hand to knock out the air bubbles.
Preheat the oven to 180°C for 18-20 minutes.
The actual temperature of the oven may vary, the time is just for reference, and the cake will come out of the oven with a nice light golden brown color.
Bake the cake out of the oven and shake it twice, unmold it and let it cool naturally.
Let cool on the wire, this recipe can also be made into cake rolls.
After cooling, use a serrated knife to cut off the edges of the surrounding area and divide into three equal parts (I used a ruler to make a scale and then cut with a serrated knife)
Wash the strawberries
Leave a few of the strawberries beautifully intact and finally decorate with them! Remove the stems of the remaining strawberries and cut them into 3 mm slices like this, drying them well.
Whip 350g of light cream with 30g of granulated sugar until stiff.
Take a slice of the cake and spread a layer of light cream with a spatula (butter knife, back of a spoon is fine). "You can also use a small laminating nozzle to squeeze the whole piece of cake embryo, it is also very beautiful, and do not need to level the side, laminating nozzle extrusion is more convenient"
Like this, use a spatula to level the side of the 'cream', the resulting strawberry castle cake is more beautiful.
Spread the strawberry slices all over the cake, starting with the outer layer and then the inner layer, picking out the pretty slices and placing them along the edges of the flat side.
You can also place the strawberries in this way, the flat cut outside, the placement is not limited to the way, the spread can be. (This is with a laminating mouth squeeze)
Similarly spread a layer of light cream.
Spread the strawberry slices all over, first the outer layer and then the inner, picking out the beautiful strawberry slices and placing them along the edge of the flat side.
Apply a layer of light cream.
Spread the last slice of the cake.
On the last layer, spread the buttercream roughly and then use a metal spatula or the back of a spoon to make lines.
With a laminating mouth (small 10 teeth) lined with a circle of buttercream, more beautiful, the center of the intervals on the 5 complete small strawberries Strawberry Castle Cake is complete, very simple.
Strawberries are also very beautiful when placed in a row, how to look good.
Try to arrange the top strawberries in an even size.
Cut with a serrated knife to get a nice cut of a small strawberry cake on each piece of cake!
Beginner to make buttercream 2
The recipe only records the amount of Oreo cream, chiffon cake and buttercream spread, please refer to the other recipes in the kitchen
Light cream with sugar and salt beat to seven points, add Oreo cookie crumbs and then beat well.
80 grams of Oreo salted buttercream per layer
Seductive Oreo buttercream, it is not recommended to put fruits in the layer, because it does not go well with salted buttercream.
It can also be made into a casual naked cake
Beginners to make buttercream 3
Prepare 1 8-inch heavy chocolate chiffon. 8-inch baking temperature time: 174 ℃, 45 ~ 50 minutes
Chocolate cream part
Pure cocoa butter dark chocolate melted in hot water not exceeding 50 ℃. Add the light cream a, continue to mix under hot water and set aside to cool (if time permits, it is best to cool this part and refrigerate it for at least 1h before using.
light cream b + sugar + cocoa powder + high concentration of white wine whisked until thick, then add the chocolate cream sauce (the so-called high concentration of white wine, I used the blue bottle of red star Erguot, yay. Why is rum so common in recipes? I understand this way: because foreign countries do not have Erguotou ~)
Beat until the texture is clear and will not disappear. (For light cream whipping, I used to mix on low speed and then beat on medium-high speed until the texture is clear, and then turn to low speed to adjust the state.)
Cherry syrup wine
Cherry canned water + sugar + wine boiled and ready
Assembly
Chiffon divided into 3 slices, each slice to brush the cherry syrup wine. Do not omit ！！！！！ The key to rich flavor ah!!!
Wipe the sandwich cream and sprinkle with chopped cherries
Repeat the operation and wipe the surface, put in the refrigerator to chill (there will be leftover cream, do not force to wipe the whole thing, leave some, the surface of the extrusion flowers with.)
Decorate with chocolate chips
Melt the dark chocolate over hot water and pour into a shallow dish. Once solidified, place in the freezer and freeze hard.
Then take a sturdy metal spoon and have fun scraping. Basically, after scraping the required amount, you'll be like me and won't want to do it again for six months ......
Decorating the hard-earned shaved chocolate chips is all that's needed. Be sure to refrigerate overnight before eating. The flavors between the layers blend into each other so wonderfully~
When you eat it, you have to dig into the bottom completely from top to bottom, and then shove it into your mouth in one bite~~ mmmm~~ yum. I actually wanted more, but I really didn't want to plow through the chocolate chips (┬╦┬╦)