condiments
Low-gluten flour150g
condiments
300 grams of eggs
condiment
Salad oil 150g salt, a little sugar 150g vanilla powder 5g fondant 160g sugar powder 200g butter 200g egg white 100g fondant cake.
Distribution of required materials
Cake (8-inch cake +6-inch cake) contains low flour 150g, salad oil 150g, eggs 300g, sugar 150g, vanilla powder 5g and a little salt.
Fancy sugar: sugar paste 160g gambis 20g.
Protein icing: 200g of powdered sugar, 0g of butter100g, 50g of protein.
Ingredients: pink pigment, orange pigment, coffee pigment puff (sugar powder+cooked corn starch), pearl sugar
1. Separate the egg white from the egg yolk, put the egg white into a clean basin without water and oil, put the egg yolk directly into a container filled with oil, add a quarter of sugar to the egg yolk mixture, and stir well.
2. Add the sieved low-gluten flour and salt in three times; 4. Stir well
3. Add sugar to the protein and beat it into white foam with an electric mixer.
4. Add a few drops of white vinegar and continue to stir; 7. Until the small vertical tip can stand in front of the mixing head.
5. Pour one third of the egg white into the egg yolk mixture and stir it evenly, then pour the evenly stirred egg yolk mixture into the rest of the egg white.
6. Gently stir and mix evenly from bottom to top, pour into the mold, and put into the preheated oven 180 degrees, with the middle and lower layers for 40 minutes.
7. First, use a sugar powder puff to evenly puff up the sugar powder on the chopping board to avoid adhesion in subsequent operations; Stick the pink pigment on the sugar paste with a toothpick.
8. After kneading evenly to the ideal color, roll it into a large disk with a non-stick needle, and take out the corresponding sugar flower with a small five-petal flower mold.
9. Use a large five-petal flower mold to take out the corresponding sugar flowers, and all other sugar flowers are prepared in the same way.
10. Put a big candy flower on the operating sponge, press it down at the center point with a small round head to make it slightly concave, and drag it out at the center point with a big round head on each petal.
1 1. Roll the round head along the edge of each petal again, and arrange the big plum blossoms slightly, with a circle in the middle, which is more stereoscopic.
12. Move the five small petals on the sponge, drag them from the middle of the flower to the outside of each petal with a round head, and then press them with the round head in the middle to form a ball.
13. Similarly, prepare the early plum blossom and draw the middle stamens with orange tones.
14. Draw all the stamens in the same way, and then dip some honey in the middle with a small round head.
15. put a little pearl sugar in the middle, then rub it into long strips with sugar paste and cut it into sections.
16. Knead into an oval stamen with an upper tip and a lower circle, and use the same method to make other stamens for use.
17. Weigh the egg white, powdered sugar and butter, and put them into a container and stir them evenly.
18. Mix them into custard, and then spread the custard on the surface of the cake.
19. Prepare the needed lavender syrup, and roll it into a large round piece with a non-stick needle.
20. Cover the cake, cut off the extra corners and tidy it up.
2 1. Prepare the brown sugar paste needed for the trunk and roll it into slender strips.
22. Coat the back with custard and stick it on the cake.
23. Feel free to stick other branches and stick plum blossoms and buds on them.
24. Rub the blue, lavender and orange sugar paste into a slender strip; 48. Twist it into a twist and stick it on the bottom of the cake to form the edge of the cake.