Bicolor birthday cake
On his twelfth birthday, my son wanted to eat the cake made by his mother. He said it was much better than the cake bought in the cake shop. After listening to his son's words, he was very happy and spent two hours finishing the work.It tastes great. My mother-in-law praised me for making a perfect cake. My father-in-law ate a quarter of it at one go.It's just that my photography skills are too poor. The photos taken during the production process are all false. The two finished photos were taken by my husband. I'll make it up when I have a chance.(suitable for 8-inch cake mold)1. To beat the egg whites, turn the egg beater in a circle in the basin to ensure that the egg beater is evenly beaten around. After 3-5 minutes, the protein has lines and is snow-white and smooth. When it is lifted, it is elastic and upright, but the tail end is slightly bent, which is wet foaming. At this time, turn to low speed and continue beating for about half a minute until the lines are more obvious. Lift up the egg beating head and the tail end is in a firm triangular shape, which is a dry foaming, about 9 times distributed. This is the best state for Qifeng cake protein.2. The baking temperature and time can be adjusted according to the situation of the oven.3. Light cream is slightly softer than fresh cream, but it tastes soft and fragrant.
Step 1 . Separate the egg whites from the yolks. Containers for protein should be free of oil and water.
Step 2 . Add salt to the egg yolk and stir with a manual egg beater. Add salad oil and stir well. Add milk and stir well.
Step 3 . Sift in the low gluten flour and baking powder together, and mix them evenly with a scraper.
Step 4 . Divide the egg yolk paste into two parts, one of which is sifted into cocoa powder, and stir it evenly.
Step 5 . Beat protein tartar powder until coarse bubble, add white granulated sugar in three times, beat until it is dry and foamy, and distribute it for about 9 minutes.
Step 6 . Divide the protein into two parts. Take one of them, dig out one-third of the protein and pour it into the egg yolk paste, mix it evenly, then pour all the mixed egg yolk paste into the protein, mix it evenly, and pour it into the mold.
Step 7 . Use the same method to mix another portion of protein with cocoa egg yolk paste, and pour it into the mold. Shake a few times, expel bubbles, and make the surface smoother.
Step 8 . Preheat the oven at 170 ° for the penultimate layer, 55 minutes. After coloring, cover with tin foil, and the temperature drops to 150 °.
Step 9 . Take out the furnace and buckle it upside down, and demould it after it cools slightly.
Step 10 . Whisk the light cream with sugar quickly until it solidifies but is soft and easy to apply. If it is not used immediately, it should be refrigerated.
Step 11 . Demould the cake, cut it into two pieces horizontally, and apply a layer of soft cream on the cut surface (apply both pieces). Add an appropriate amount of diced peaches, and then close the two pieces of cake.
Step 12 . Spread cream around and on the cake and scrape it flat with a scraper.
Step 13 . Beat the remaining light cream until it is harder, put it into the flower mounting mouth, squeeze out your favorite pattern on the cake, and then decorate it with yellow peach slices and strawberries.
Step 14 . Look at the finished products. The flowers are not very beautiful, but they taste good.
Step 15 . Cut it open and have a look.
Step 16 . Beat the remaining light cream until it is harder, put it into the flower mounting mouth, squeeze out your favorite pattern on the cake, and then decorate it with yellow peach slices and strawberries.
Step 17 . Look at the finished products. The flowers are not very beautiful, but they taste good.
Step 18 . Cut it open and have a look.
Step 19 . 1. When whisking the protein, turn the egg beater in a circle in the basin to ensure that it is evenly whisked around. After 3-5 minutes, the protein has lines and is snow-white and smooth. When it is lifted, it is elastic and upright, but the tail end is slightly bent, which is wet foaming. At this time, turn low speed and continue to beat for about half a minute until the lines are more obvious. Lift up the egg beating head, and the tail end is in a firm triangular shape, which is a dry foaming, about 9 distribution, which is the best state of Qi Feng cake protein& lt; br /> 2. The baking temperature and time can be adjusted according to the situation of your oven& lt; br /> 3. Light cream is slightly softer than fresh cream, but it tastes soft and fragrant.
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