Ingredients: (1) 100 grams of low-gluten flour, 100 grams of butter (2) 100 grams of powdered sugar, 1/2 tsp of salt (3) 2 eggs (4) 20 grams of milk (5) 100 grams of candied orange peel, 100 grams of rum, 1/2 lemon zest
Method: 1. Mix ingredients (1) and (5) together and set aside.
2. Sift the low-gluten flour, add the cream and mix with a whisk until the volume increases and the color becomes white.
3. Add ingredients (2) and mix well until there are no particles.
4. Add the eggs in portions and mix well, then add the milk in portions and mix well.
5. Finally, add the ingredients from step (1) and mix well. Place the mold into the oven and bake at 170℃ for about 30 minutes. How to make mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter oil
Seasoning: sugar: egg white = 2:1, cake embryo: chocolate: butter Oil = 4:5:1
Method:
1. Prepare mushroom protein: sugar: egg white = 2:1. Beat the egg whites, adding sugar while beating until smooth. Use a toothless decorating head of about 1cm to decorate mushroom shapes on a baking sheet lined with white paper and sprinkled with a small amount of flour. Sprinkle a small amount of cocoa powder on the surface. Bake at 120℃ for about 40 minutes.
2. Prepare chocolate cream: add cocoa powder and salad oil, mix thoroughly and mix in butter oil (thickness depends on need).
3. Use S.P sponge cake embryo, peel it, cut it into three layers, embed chocolate cream in the middle, scrape the top surface and vertical sides with chocolate cream, scrape the butter into a small round in the center, and decorate with mushroom decoration .
How to make glass cake
Materials: milk, egg yolk, sugar, corn starch, butter, agar, custard powder.
Seasoning: custard and rind milk: egg yolk: sugar: cornstarch: butter: agar: custard powder = 6:3:2:1:0.5:0.04:0.02. Cake embryo: custard ice cream: transparent agar = 2:5:3.
Method:
1. Fluff the egg yolks with sugar, add cornstarch and custard powder and mix well, then pour in the hot milk and agar liquid (water: agar = 5:3: 0.1). Heat over fire until mushy and serve hot.
2. Wash the cake embryo ring of the required size, surround it with cellophane paper, embed a layer of S.P sponge cake embryo, pour hot custard ice cream and mount it into a diamond-shaped network. Then boil the transparent agar liquid in the ratio of water: agar: sugar = 4:0.1:1, and pour it on the surface when it is slightly cold.
3. After solidification, demould and decorate with fruits
100g low-gluten flour, auxiliary eggs, 5 kiwis, 1 dragon fruit, 1 blueberry, 10 cherries, 1 canned orange 3 pieces of chocolate (dark), 1 tsp of baking powder, 1 tsp of seasoning salt, 1 gram of white sugar, 75 grams of milk, 40 ml of grape seed oil, 40 ml of whipping cream, appropriate amount
1. Prepare all the ingredients for the cake base
2. Put the egg whites and egg yolks into oil-free and water-free basins, add 25 grams of sugar to the egg yolks
3. Beat until the sugar melts and the color turns slightly white, then add the grapes Seed oil, stir until fully combined
4. Add milk, stir evenly
5. Sift flour and baking powder together and add
6. Stir Form into a uniform egg yolk paste, cover with plastic wrap and set aside (to prevent drying and crusting)
7. Add 1 gram of salt to the egg whites, start the egg beater, beat until the fish eyes are frothy, then add some sugar and continue beating , the sugar should be added in two batches
8. Until whipped
9. Add one-third of the egg whites to the egg yolk paste and mix well, then add the remaining egg whites and mix well. Even and delicate batter
10. Pour into the cake mold and tap lightly to release air bubbles
11. Place in a preheated oven and bake at 160°C for about 55 minutes
Please click to enter the picture description
12. Immediately after taking it out of the oven, turn it upside down on the grill to cool
13. Unmold after it has cooled completely
14. Prepare your favorite fruits or cans, chocolate inserts, etc.
15. Divide the cake into three layers, add an appropriate amount of whipped cream and fruit pieces in the middle layer