quenny，2015-02-27
Very little experience in mounting flowers, although I have been learning to bake for a long time... So, ignore my uneven plaster... Ingredients: Cake body: 5 eggs, low gluten flour 95g, corn starch 8g, corn oil 60g, milk 40g, caster sugar 90g plaster: light cream 300g, powdered sugar 30g, a little blue pigment, honey red beans to taste Mounting cream cream cream: butter 100g, light cream 100g, honey 15g, chocolate sauce to taste, a little red pigment
1. Add 60g of caster sugar to the egg whites in divided doses and whisk until dry foaming
2. Add 30g of caster sugar to the egg yolk and whisk until the color becomes lighter and the texture is viscous
3. Add corn oil
4. Whisk thoroughly
5. Pour in the milk
6. Whip well
7. Sift in a mixture of low gluten flour and cornstarch
8. Beat well
9. Add 1/3 of the egg white to the egg yolk batter
10. Stir until approximately homogeneous
Pour back into the remaining protein
12. Stir well
13. Pour into the mold for about 8 minutes full, gently shake out the large bubbles
14. Place in a preheated oven at 140°C. 40 minutes and turn 170°C for 20 minutes
15. Immediately after baking, gently drop it and invert the buckle to cool
16. Let it cool down and then release the mold
17. Set aside in two pieces
18. Add 30g of powdered sugar to 300g of light cream and whisk until 70% of the hair
19. Add an appropriate amount of blue pigment to tone
20. Place the bottom layer of the cake slices and dig some of the cream to the surface
21. Smooth out
22. Sprinkle with honey beans
23. Smooth the surface with cream
24. Add another slice of cake
25. Then apply a layer of cream to the surface and smooth
26. Squeeze the bottom edge into a circle of floret decorations, set aside
27. The butter is softened at room temperature and whisked
28. Add 100g of light cream in divided doses
29. Whisk well
30. Add honey
31. Whisk well
32. Pour a portion of the chocolate sauce into the chocolate sauce and adjust it to a chocolate color
33. Take another part of the drip and add a little red pigment to make a peachy color, leaving a little primary cream cream for later
34. First use a toothpick to gently outline the approximate shape on the surface of the cake, then put various colors of cream cream into a framed flower bag, draw branches, flowers and petals on the surface of the cake, and finally use primary cream cream to decorate the center of the flower as a flower center
Tips:1. 2. When whipping with light cream, it is best to do it in ice water and use the lowest speed of the whisk to whisk; The cream can be beaten to 7 distributions, that is, the hardness of the light cream left on the beaten egg head will hang down, and if it can stand up, it will almost reach the level of 8 distribution;