Ingredients

Main Ingredients150g of Cake Mix Side Ingredients226g of Eggs125g of Sugar125g of Foaming Powder2g of Peanut Oil50g of Water50g of Water

Steps

1. Prepare the ingredients for this time: 150g of cake mix, 5 eggs, 125g of sugar, 2g of foaming powder, 50g of peanut oil and 50g of water.

2.

2. Separate the egg yolks from the whites and break the yolks.

3. Sift in the cake flour.

4. Add whipping powder.

5. Add 50 grams of water and mix well.

6. Add peanut oil and mix the above ingredients well.

7. Whip the egg white to foam.

8. Add sugar (I add at once).

9. Whip the egg whites to a hook.

10. Add the egg yolk batter. (I'm too lazy, mixing a little rough, you can add some water, and then mix well)

11. Fully mixed (you can use a whisk to mix, save energy!)

12. Cake machine first preheat.

13. When the light turns green, you can grease all the cubbyholes with oil and add the cake batter.

14. Cover and bake for 15 minutes.

15.When you see a little bit of char, pierce a toothpick without leaving pulp, it means it is cooked.

16. Remove from the mold and let cool. Eat hot, not crunchy, eat cool, a little bit of the crunchy feeling oh!

Tips

1, egg yolk mixture and cake flour to be smooth, too thick, you can add a little more water in moderation.

2, preheat before baking and grease before pouring.

3, take off the mold and let it cool before eating, taste better!

Small Fresh Rose Birthday Cake

Ingredients

Main Ingredients 6-inch chiffon cake 1 light cream 500 ml fine sugar 40 grams Auxiliary Ingredients coloring Roasted peanuts crushed blueberry sauce Fruit

Steps

1. 6-inch cake embryo cut into two slices of equal thickness, on top of a piece of whipped cream evenly spread.

2. Place the fruit in the center, spread the blueberry sauce evenly in a circle around it, and sprinkle with chopped cooked peanuts.

3. Cover with another slice of cake and spread whipped cream evenly around the top.

4. Use a spatula to shape the top of the cake, spreading the cream evenly and smoothly.

5. Put some of the buttercream into a small bowl, add a drop of pink coloring and mix well.

6. Fill a laminating bag with a small rose laminating nozzle and pour the pink cream into the laminating bag.

7. Use chopsticks as a support, laminating to make a flower.

8. Do several flowers in turn, gently placed on the cake.

9. Also take a part of the cream, drop a drop of yellow pigment and mix well, use the rose trumpet mounting nozzle to make a light yellow flower.

10. Put a few flowers on the cake in turn and stagger them.

11. Take a laminating tape to reduce into a triangle shape, or use a leaf laminating mouth can also be, laminating bag filled with light green cream.

12. Squeeze the leaves between the gaps between the flowers.

13. Scrape the white chocolate with a spoon to get more chocolate chips.

14. Sprinkle white chocolate chips around the sides of the cake.

15. Using a flat large flower nozzle, fill it with pink, purple in that order and squeeze a circle around the cake to surround it.

16. Finally, sprinkle white chocolate shavings on the top of the cake, sprinkle silver beads on the flowers, and insert a birthday card.

Tips

1. light cream is generally added to the proportion of sugar is 10%, most people can accept, if you like the taste of a little lighter can be appropriate to reduce a little more.

2. It is best to freeze some ice cubes in advance of the heat of the day, put them in a basin, and put the basin of light cream on the ice, because the best whipping temperature of light cream is below 10 °.

3. The whipping of the cream, the speed is from slow to fast, so that the cream out of the smooth, but also better to observe, do not start the speed to the fastest. Especially when the cream is whipped to 6, 7 points must be observed, do not over-whipped, the cream will become "cotton wool: shape.