In the kitchen work, I sent a lot of cream cakes. I occasionally made cakes for friends to earn some raw materials. I have never been to a training school or a crash course. It is entirely based on the video experience sharing of seniors and my own practice through constant practice. A good way to export. I don't really like the single fruit + cream, it will change through the taste of jam, syrup, Caska cream sauce, chocolate ganache. Although it is a little troublesome, it tastes much better when you eat.
Bake a good cake one day in advance, either a hurricane or a sponge. The sponge recommends the recipe of the small scorpion. If it is a multi-layer cake, it is recommended to use a sponge. It is not easy to be crushed by fruit. The single-layer cake embryo can be used according to the personal taste. It is recommended to reduce the powder to ensure the weight bearing, such as the formula of Xiaoting.
After the cake is cooled, the cake is evenly cut into 3 pieces with the aid of an auxiliary tool. If it is a sponge, you need to apply syrup to each layer to increase the degree of moisturization and increase the flavor (the specific proportion of syrup wine comes from the formula of Xiaoyan). Seal the cake embryo and put it in the refrigerator overnight for the next day. Also prepare a brush to remove the crumbs from the top to prevent it from getting into the cream.
If you are in the summer, you need to operate the air conditioner in an environment of about 20°. And prepare the ice water ice pack to help the cream cool down, improve the rate of hair and maintain the stability of the cream. I often use ice packs, which are often included with online butter butter cream shop owners. Place the whipped cream in a large basin filled with ice and ice water.
Regarding the ratio of cream to sugar, I don't think there is a hard rule, although it depends on the increase and decrease of the sweetness of the cake. However, it is not recommended to reduce too much sugar. I usually have a ratio of 15 to 20 grams of sugar in 100 grams of cream. You can use fine sugar or sugar powder to replace some condensed milk to increase flavor.
The use of flavors and baked wines - can increase taste changes and greasy. For example, chocolate cake embryos have different tastes with orange and liqueur. Vanilla extract recommends buying high-concentration imported flavors containing vanilla seeds such as DGF, or you can buy vanilla pods yourself.
I usually use a blue cream whipping cream with a high milk fat content. Although it has a low expansion rate, it has a good taste and stability. The cake cream needs to be in two states - the layer and the surface. The sandwich cream needs to be harder to support the gravity of the upper and lower cake embryos and fruits. About nine minutes, the lines are clearly lifted with pointed short straight angles. The surface of the plaster should be soft and can be lifted with a small hook.
Due to the diversity of taste, a thin layer of jam can be applied to the cake embryo. Then use a scented flower bag to pack the Caska cream sauce (the cassava sauce is mixed with a very light whipped cream) and squeeze it from the center.
Then put the fruit, the fruit is cut as high as possible, except that it is left in the center position (Mr. Chen Mingli said that this can avoid the tip of the knife being caught by the fruit when cutting the cake). Finally, squeeze a layer of cream before placing the second piece of cake.
The second layer operates as above. Try to use fruit with relatively less water to secrete relatively less fruit, avoiding the final effluent collapse and skew. You can also have a layer of fruit and a layer of homemade milk pudding.
Put a third piece of cake. The thickness of the cake piece is the same as the thickness of the sandwich. For example, the cake body height is 6 cm, each piece is 2 cm high, and the middle stuffing is almost 2 cm high.
The next step is to finish the surface: the cream is as thick as possible at the beginning, and it is easy to shape. Pushing down from the top surface, the side squeegee wipes the cream with the 'Z' shape to move back and forth, can not directly pick up the cake to avoid the cake crumbs. Specific Baidu video reference hand-held spatula posture attention and action essentials.
The cream on the noodles is about seven or eight minutes. The movement is fast, it can't be repeated back and forth, and the friction can easily make the cream rough. The top-surfaced smooth spatula recommends a three-energy sn4773 hurricane release knife or a transparent sheet. When the temperature is high, it is best to put the cream cake on the surface for more than half an hour before re-decorating.
If the novice wipes are not smooth and there are obvious traces, there are also ways to repair and modify: 1. At the edge of the top surface, you can use a stencil to squeeze a circle to cover the uneven edges. 2. Sprinkle some chocolate crumbs on the side to cover up and decorate.
The decorated fruit can be sprinkled with a layer of moisture-proof powder, or it can be coated with a mirror pectin to prevent oxidation. It also looks sparkling. Apple slices with a layer of lemon juice will not oxidize and turn brown.
In the end, there is no shortcut to the flower, and it is very important to practice a lot.