Two color birthday cake

Two color birthday cake

Introduction:

"On my son's twelfth birthday, I want to eat the cake made by my mother. I say it's much better than the cake bought in the cake shop. After listening to my son's words, I felt very happy and spent two hours to finish the work. My mother-in-law praised that the cake I made was perfect, and my father-in-law ate a quarter of it at one go. But my photography technology is too poor, the production process of the photos are shot virtual, two finished photos are taken by my husband. I'll make it up when I have a chance. (suitable for 8-inch cake mould)

Production steps:

Step 1: separate the egg yolk from the protein. The container for protein should be free of oil and water.

Step 2: add salt to egg yolk, stir with manual beater, add salad oil and milk.

Step 3: sift in the low gluten flour and baking powder together and mix evenly with a scraper.

Step 4: divide the egg yolk paste into two parts. Sieve one part into cocoa powder and mix well.

Step 5: beat the protein and Tata powder to the coarse foam, add the white granulated sugar in 3 times, beat until it is dry and foamy, 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 to mix evenly. Then pour all the mixed egg yolk paste into the protein, mix well and pour it into the mold.

Step 7: use the same method to mix another portion of protein with the cocoa yolk paste, and pour into the mold. Shock a few times, discharge bubble, also can make the surface smoother.

Step 8: preheat the oven at 170 ° for 55 minutes. After coloring, cover with tinfoil and lower the temperature to 150 ℃.

Step 9: take out the stove and turn it upside down. Demould it after cooling slightly.

Step 10: whisk the cream with sugar until it's set but soft. Refrigerate if you don't use it immediately.

Step 11: demould the cake, cut it into two pieces, and spread a layer of soft cream on the cut surface (both pieces should be coated). Add the right amount of diced peach, and then close the two pieces of cake.

Step 12: cream the cake around and above, and scrape it flat with a scraper.

Step 13: beat the rest of the cream until it's 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 product. The flowers are not very beautiful, but they taste good.

Step 15: cut and see.

Step 16: beat the rest of the cream to 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 product. The flowers are not very beautiful, but they taste good.

Step 18: cut it open.

Step 19: 1. Turn the egg beater in the basin to make sure that it is evenly distributed all around. 3-5 minutes later, the egg has lines and is snow-white smooth. When it is lifted, it is elastic and erect, but the end is slightly bent, which is wet foaming. At this point, turn to low speed and continue to beat for about half a minute until the lines are more obvious. Raise the egg beater's head, and the end is firm and triangular. It is dry foaming, about 9 times. This is the best state of Qifeng cake.
2. The baking temperature and time can be adjusted according to the situation of the oven.
3. Although light cream is slightly softer than fresh cream, it tastes soft and fragrant.

Materials required:

Eggs: 4

Milk: 100g

Low gluten flour: 120g

Cocoa powder: 5g

Cream: 300g

Baking powder: 1 / 2 teaspoon

Small powder tower spoon: 1 / 4

Canned yellow peach: right amount

Canned strawberry: right amount

Salt: a little

Salad oil: 60g

White granulated sugar: 80g

Note: 1, to send the protein, turn the egg beater in the basin to ensure that it is evenly distributed around. 3-5 minutes later, the protein has striation and is snow-white smooth. When it is raised, it is elastic and erect, but the end is slightly bent, which is wet foaming. At this point, turn to low speed and continue to beat for about half a minute until the lines are more obvious. Raise the egg beater's head, and the end is firm and triangular. It is dry foaming, about 9 times. This is the best state of Qifeng cake. 2. The baking temperature and time can be adjusted according to the situation of the oven. 3. Although light cream is slightly softer than fresh cream, it tastes soft and fragrant.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original