The cream I used for this video is the iron tower; the cake is covered with plastic wrap and it will be stable for a night, it will not be too soft, and it will not be too scum; when the cream is beaten, the egg head should be attached to the edge and bottom of the basin, slow. Slowly rotate the basin, the speed is slow, the cream state will be stable, and the speed is very fast, then it is easy to have bubbles when the surface is wiped. It is best to carry out the room temperature below 23 degrees. The summer air conditioner with a slower novice speed is open to 16 degrees, otherwise the cake will not be finished, and the cream will start to shed water. When you put the cream, the state of the cream and the cream is different. Many of the teachings are done separately, but when we make the order, it usually doesn’t take so long to make the cream, so I usually play together and hit the 7-8 distribution. Use a pot to separate the half of the stuffed cream and continue to fight.
I use the iron tower whipped cream, the cream on the face is hit with a fine texture, the egg pulls up and won't fall down, about eight distribution; the state is very delicate, not too soft, if the cake is placed on the flower, it will be too soft to support Can't live.
Stuffed cream filling cream should be distributed to nine, with deep texture appearing, the cream is not so delicate, and the cake will be soft. However, it is necessary to pay attention to the fact that it is necessary to stop immediately and not to pass the separation of oil and water.
When you apply the noodles, stack the cream directly on the cake. Use a spatula to repeatedly push the turntable and slowly wipe it off. Don't use a spatula to add cream to the cake, it will be very slow.
Use a spatula to push and squash
Intensive knife leveling details
The scraper is placed on the side, and the plastic scraper can also be used to close the cake at a 15 degree angle.
Excess cream on the face, lighter
Then use a small trowel to close the plane, do not stop the turntable; do not apply too long time, which will lead to rough cream
To remedy the old-fashioned cream, you can use a small spatula with a hot water of about 60 degrees, dry it, and turn it around the cake. I usually use blue windmills and iron towers at most. These two tastes are better. The blue windmill has a low rate of attack, but the stability is good. The tower has a higher rate of hitting, but the summer is easier. You can mix the two. Anjia cream is best to wipe the noodles, the condition is very good, much finer than the iron tower, but there is a stabilizer, the milky taste is a bit heavy and the individual does not like it so it is not used often.