A simple and pleasing cake. Soft and light hurricane cake, mixed with fresh cream and fruit, plus the outer chocolate flavor, big friends and children like it.
In the A part, the egg yolk, milk, and odorless oil are added together and manually dispersed to make the egg yolk, milk and oil evenly mixed.
Add the sieved low powder.
Mix in manual Z-shape until no particles are present. Do not over-mix.
Protein in part B, lemon juice, fine sugar.
Squeeze a small amount of fresh lemon juice and shoot a large bubble at high speed for a few seconds.
The fine sugar is added to the protein three times in a uniform manner, and is sent to a neutral foam at a high speed.
It is sent to the delicate and shiny protein, and it is a short-tailed hook with a chicken tail when it is lifted. Lower the medium and low speed for half a minute to one minute, in order to remove the large bubbles generated during high-speed firing, so that the protein is more delicate.
The oven is preheated to 310 degrees Fahrenheit. During preheating, the protein was added to the egg yolk batter three times. Mix the protein when the hand! law! very! weight! Want! You need to use a rubber knife to gently but quickly mix with the mixing method. You can't draw a circle because it will cause protein defoaming. Each time the protein yolk is mixed well, add the next protein.
Pour the batter into a 6-inch mold and three 2-inch molds. Each can be seven or eight minutes full. Pick up the mold and rub it a few times to shake out the big bubbles in the batter. If there are large bubbles on the surface, use a toothpick to pick it up. The oven is 310°F, and the 2-inch baking can be taken out in about 20 minutes. 6-inch roast is about 35-40 minutes. After baking, take out the toothpick and insert it into the center of the cake. If the toothpick is clean and not battered, it will be cooked. Immediately pick up the mold and drop it about 20cm from the table, and shake the hot air in the cake to effectively prevent the surface from retracting. The inverted buckle can be released after cooling on the iron net.
The 6-inch horizontal and horizontal cuts are evenly divided into three layers. One of the 2 inches makes the nose. It is also horizontally divided into two or three layers. Take a layer to make a nose. The other two of the 2 inches make ears. Each vertical cut is 1/3, and then two or three layers are cut horizontally.
Put yourself together. The excess part that can be cut can be raised under the ear, and the irregular shape can be repaired with a knife.
150g plain pure color whipping cream + 15g fine sugar to send. Spread the cream on each layer and sprinkle the fruit pieces you like.
Each layer of the ear is covered with cream and fruit. Put your nose directly on the face. Assembled, the surface is all thin and a layer of cream. The surface is too slag. . . ?It's ok. . . Can be covered later. . . ????????????
In order to save time, I used the Huiertong black edible gel pen to draw the bear's nose and ears. If there is no such gel pen or chocolate pen. You can put some dark chocolate in your own flower bag, soak it in warm water, then cut a small mouth of the flower bag and draw it with melted chocolate.
150g cream + 5g cocoa powder + 15g fine sugar, send. If the white cream of the mezzanine surface is not used up, add it to the state of the chocolate cream when it is sent to the 80% hair, and then continue to hit the hard state you are satisfied with. Put the flower bag into the Whirlown 233 flower mouth and load the chocolate cream. Pull out the furry creamy lines around the bear's surface. At the beginning, you may have a bad grasp of the technique. Just squeeze a few more. Just press the surface of the cake gently, squeeze it, and pull it out.
After squeezing out the chocolate cream, the eyes and ears will appear a little concave, and you can paint with gel or chocolate, and the painting will be more convex. If there is still a lost white cream, you can use your toothpick to point a little on the black eyes, and your eyes will be more radiant. Not even if it doesn't matter.
1. If you don't have a two-inch small mold, you can take a cup of two or three cup cakes and then cut the cake. If you don't have a cup of cupcakes, please use a half-inch 6-inch square to bake a six-inch, then cut your ears and nose. In fact, the nose part can also be used without a cake, and squeeze a white three-dimensional cream directly, but I personally think that this is more uniform and good-looking, you can do it according to the convenience of individual needs. 2. Do not put too much cream in the flower bag. The temperature of the hand is very easy to melt and it will not be pulled out. First install a small half bag, use it and continue to install.