The taste of happiness, your taste -- 2012 Valentine's Day Cake
The Valentine's Day cake in 2012 took two days to make. The cake is divided into three parts: heart-shaped 6-inch Qifeng, round 8-inch Qifeng and Qifeng cake slices; There are also Monascus egg yolk cream sandwich and coating, Monascus cream coating and mounting; Fresh strawberries.Heart shaped 6-inch Qifeng --- 3 eggs, 60g low gluten flour, 20g fine granulated sugar for egg yolk, 40g fine granulated sugar for protein, 40g pure milk, 40g vegetable oil, 1/2 teaspoon baking powder, lemon juice for beating protein, baking powder, appropriate amount of salt, 2-3 teaspoons Monascus powder;Round 8-inch Qifeng --- 5 eggs, 100g low gluten flour, 40g fine granulated sugar for egg yolk, 60g fine granulated sugar for protein, 65g pure milk, 65g vegetable oil, 1/2 teaspoon baking powder, lemon juice for beating protein, baking powder, appropriate amount of salt, 2-3 teaspoons Monascus powder;Qifeng cake slice --- 85g egg yolk, 25g fine granulated sugar for egg yolk, 170g protein, 85g fine granulated sugar for protein, 85g low powder, 45g pure milk, 45g vegetable oil, 1/2 teaspoon baking powder for egg yolk paste, appropriate amount of cocoa powder / Matcha powder, and appropriate amount of hot water;Red yeast egg yolk cream filling and coating - 240g butter, 80g egg yolk, 20g fine granulated sugar, 50g water, 100g fine granulated sugar, 20g red yeast powder; Red koji cream coating and decoration - 160g butter, 40g powdered sugar, 100g light cream, and an appropriate amount of red koji powder
Step 1 . Heart shaped 6-inch Qifeng steps -- -1) mix low powder, baking powder and Monascus powder evenly;
Step 2 . 2) Sift the powder twice for standby;
Step 3 . 3) Beat the egg yolk with a manual egg beater;
Step 4 . 4) Pour in the egg yolk and use fine granulated sugar;
Step 5 . 5) Beat the fine granulated sugar and egg yolk together until the color becomes lighter and thicker;
Step 6 . 6) Add a small amount of vegetable oil several times;
Step 7 . 7) Stir evenly each time and add the next one;
Step 8 . 8) After the vegetable oil is added, the egg liquid will be thicker and lighter in color;
Step 9 . 9) Add milk at one time;
Step 10 . 10) Stir well with egg liquid;
Step 11 . 11) Sift the mixed powder into the egg yolk paste for the third time;
Step 12 . 12) Mix eggs in different directions with an egg beater to form a Monascus egg yolk paste;
Step 13 . 13) Put several drops of protein baking powder (about 1ml), salt (about 0.5ml) and lemon juice into the protein respectively;
Step 14 . 14) First, use an electric egg beater to whip it into large thick bubbles at low speed;
Step 15 . 15) Pour 1/3 of fine granulated sugar into the protein for the first time;
Step 16 . 16) Then beat it with an egg beater to a fine foam like soap foam;
Step 17 . 17) Add another 2/3 of fine granulated sugar;
Step 18 . 18) Use an egg beater to whisk the egg whites at high speed until they become hard and foamy;
Step 19 . 19) Prepared egg yolk paste and egg white paste;
Step 20 . 20) Put 1/3 of the protein paste into the egg yolk paste basin;
Step 21 . 21) quick and light mixing;
Step 22 . 22) put the remaining 2/3 protein paste into the egg yolk paste basin;
Step 23 . 23) quickly mix again (don't over mix this time);
Step 24 . 24) pour the mixed Qifeng paste into the Qifeng mold. The method of pouring is as follows: hold the basin containing Qifeng paste slightly higher, and slowly pour it into the mold with a certain interval (about 25 cm) between it and the Qifeng mold; After Qifeng paste is poured in, pick up the mold, shake it gently up and down out of thin air, and then shake it on the table with a little strength, shake the air bubble out of the mold, and then shake the mold back and forth slightly to make the surface of Qifeng paste smooth; Preheat the oven, middle layer, 175 degrees and 35 minutes out of the oven, take it out and turn the mold upside down immediately. It's good to demould the cake after it's completely cooled;
Step 25 . Round 8-inch Qifeng step ---25) the production of egg yolk paste is the same as that of 6-inch, sift the mixed powder into the basin of egg yolk paste;
Step 26 . 26) mix the flour and egg yolk evenly, which is the amount of 8-inch egg yolk paste;
Step 27 . 27) the egg white paste is the same as the 6-inch one. This is the prepared 8-inch Qifeng egg yolk paste and egg white paste;
Step 28 . 28) pour the cake paste into the 8-inch Qifeng round mold, shake out the bubbles inside, 175 ° C for 45 minutes, and immediately buckle the mold until it is completely cool after coming out of the oven;
Step 29 . 29) 8-inch red Qu Qi Feng;
Step 30 . Filling and topping steps of Monascus egg yolk cream -- -30) beat egg yolk and fine granulated sugar evenly with a manual egg beater;
Step 31 . 31) stir the egg yolk liquid and fine granulated sugar evenly;
Step 32 . 32) pour 25g water and 50g fine granulated sugar into the small pot, and boil it over a low heat until it boils;
Step 33 . 33) when the fine granulated sugar in the pot is completely melted, the sugar water becomes thicker and thicker as it is boiled, and the temperature of the syrup is between 118-120 degrees, the small pot immediately leaves the fire;
Step 34 . 34) shake the cooked syrup gently in the pot to make the temperature uniform, and then slowly pour it into the egg yolk paste while stirring;
Step 35 . 35) use an electric egg beater to continuously stir until the egg yolk paste is completely cooled, and finally it is smooth and fluffy;
Step 36 . 36) put the butter melted at room temperature into the egg yolk paste 2-3 times;
Step 37 . 37) stir it evenly every time and put it down again;
Step 38 . 38) put Monascus powder into the beaten egg yolk paste;
Step 39 . 39) use the egg beater to continue to stir evenly, and the Monascus egg yolk cream is ready;
Step 40 . 40) take out the 8-inch Qifeng refrigerated in the refrigerator, cut a thin piece of the top layer first, and the cut piece is used to fill the hole in the middle;
Step 41 . 41) cut the remaining cake into two parts, one of which is first coated with a layer of sandwich on the cutting surface;
Step 42 . 42) the sandwich is covered with chopped strawberries;
Step 43 . 43) after paving, look at the side to see if there are uneven places, and then use strawberry chips to level up;
Step 44 . 44) a layer of sandwich is also applied on the cutting surface of the other piece,
Step 45 . 45) then cover it on the piece covered with broken strawberries;
Step 46 . 46) coat the whole cake with egg yolk cream;
Step 47 . 47) put 6-inch Qi Feng on this one and put it in the refrigerator together for refrigeration;
Step 48 . Qi Feng cake slice steps --- the production of egg yolk paste is the same as that of 6-inch Monascus Qi Feng; 48) prepare two clean bowls, one with an appropriate amount of cocoa powder and the other with an appropriate amount of Matcha powder;
Step 49 . 49) use an appropriate amount of hot water to make cocoa paste and Matcha paste respectively;
Step 50 . 50) put a small part of the prepared egg yolk paste into two bowls respectively;
Step 51 . 51) mixed into cocoa egg yolk paste and Matcha egg yolk paste;
Step 52 . The production of protein paste is also the same as that of 6-inch Monascus Qifeng; 52) take two portions of the beaten egg whites and put them into small bowls of cocoa egg yolk paste and Matcha egg yolk paste;
Step 53 . 53) stir into cocoa paste and Matcha paste with appropriate thickness and suitable for drawing patterns;
Step 54 . 54) first draw a pattern on the cake paper with Matcha paste;
Step 55 . 55) draw a pattern on the cake paper with cocoa paste;
Step 56 . The mixing of egg yolk paste and protein paste is like 6-inch Monascus Qifeng; 56) scrape the evenly mixed batter into the baking pan quickly with a rubber scraper, and then scrape the surface with a scraper. Shake it on the table for a few times to produce large bubbles, and the upper and middle layers of the oven can be 175 degrees, 12-15 minutes;
Step 57 . 57) move the baked cake slices to the grill immediately after they are out of the oven, tear off the surrounding oil paper to dissipate heat, and when the cake slices are not hot, cover the surface with a piece of oil paper, turn the cake slices over, tear off the oil paper pattern, and then put it on;
Step 58 . 58) after the cake slices are cooled, carve the desired figure with a mold;
Step 59 . 59) the heart-shaped cake slice for decoration is ready;
Step 60 . Monascus cream coating and mounting steps -- -60) soften the butter at room temperature and add powdered sugar;
Step 61 . 61) mix butter and powdered sugar with a rubber scraper first;
Step 62 . 62) continue beating with an electric egg beater until the butter paste is fluffy and smooth;
Step 63 . 63) add a small amount of light cream many times, and beat it while adding it until the light cream is completely added;
Step 64 . 64) add Monascus powder into the beaten egg yolk paste;
Step 65 . 65) the prepared Monascus cream is loose, smooth and shiny, easy to apply and frame;
Step 66 . 66) take out the frozen cake;
Step 67 . 67) apply cream cream on the top of the heart-shaped cake, decorate the side with heart-shaped cake pieces, and then decorate the top with cream cream;
Step 68 . 68) the cake is ready;
Step 69 . 69) put the prepared cake in the refrigerator for refrigeration, and then take it out before eating.
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