By jessica83321
<h2>Royalties</h2>
Cream cream: egg whites 60
Butter 170
Water 30
Sugar 120
Cake body dosage
3 eggs
Corn oil 30 g
Milk 30 ml
Granulated sugar 15 g
Granulated protein with 37 g
<h2>Practice steps</h2>
1, make Italian cream cream: egg whites add sugar stir to whisk until wet foaming, take a pot to add sugar and water to heat to 110 ° C, large bubbles into a small bubble state, quickly add egg whites stir and beat until hard foaming, the room temperature melted butter is added to the egg whites in batches to stir, stir when stirring, start to be tofu residue state, continue to stir
2, stir well, feather-shaped
3, respectively, add pigment stirring, I added red yeast powder inside so the color is some burgundy
4. Frame out roses, pansies, etc. with the mouth of the mounted flowers
5: Frame the leaves green and refrigerate
6: Make a chiffon cake: separate the egg yolk proteins, add corn oil to the yolk, mix the milk and stir, then sift in the low gluten flour and stir until there are no particles
7: Add egg whites to granulated sugar to make hard foaming
8: Bake at 150°C for 30 minutes after mixing, remove and cool off the mold and slice
9: Add powdered sugar to light cream and stir in lemon juice until beaten
10, the cream attached to the cake, smooth, I did not mount the table, casually with a spatula and knife wiped down, not flat, decorated with berries
11. Decorate the cake with mounted flowers
12. Graph
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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