[tomato formula] candy cake in Christmas gift box

[tomato formula] candy cake in Christmas gift box

Introduction:

"Everyone likes to receive gifts. How do you feel when you open the gift box? Expectation, curiosity, surprise, happiness... No matter what, whether the gift is high or low, or the size of the gift, it's all the wishes of relatives and friends, which will make you feel comfortable and know that you are cared for and missed by others. The feeling of receiving a gift can't be expressed in words. Especially those gifts that are full of the deep feeling of the giver and can move your heart will make you treasure them forever. This Christmas, give him a mysterious gift! ​”

Production steps:

Step 1: turn over the sugar cream, take out 200g and add some silk fibroin to make it red

Step 2: roll the kneaded sugar cream on the fiber pad into 3 mm thick sheet (the sheet is long)

Step 3: gently cut out the strip of the same specification with a knife

Step 4: brush one end of the strip with a brush

Step 5: lay the strip flat, then glue the other end to the end coated with water, and shape the joint into a wrinkle by hand

Step 6: make another one, stand up and let it dry

Step 7: use a wide strip and fold it in on both sides

Step 8: then stick the bowknot part that was dried before together, and then put it aside to dry

Step 9: continue to cut the equal length

Step 10: cut off a triangle at one end and set aside to dry

Step 11: knead 250g dry pace into green and red dry pace respectively, knead the remaining red dry pace and green dry pace into about 3G each, a total of 90 small balls (red 45, green 45), and put them aside for air drying

Step 12: roll the rest of the red dry pace into a 3mm patch, and press out the wafer with a large cookie

Step 13: press out the remaining 50g white dry pace (about 10 pieces, the remaining dry pace is sealed and stored), and put aside to dry

Step 14: knead 700g sugar cream into green sugar dough

Step 15: take out and knead 500g sugar cream, roll out the biggest round scale on the fiber mat, and spray a layer of water on the 8-inch cake

Step 16: take up the sugar crust with the fiber mat and buckle it onto the cake

Step 17: after covering, hold the sugar crust in your left hand and smooth the sugar crust with your right hand from the top of the cake

Step 18: this action must be done slowly, circle by circle, and slowly wrap the sugar crust tightly. After the cake is wrapped, use a knife to cut off the extra sugar crust along the edge of the cake

Step 19: set the cake aside. Wrap the 6-inch cake according to the above method (the 6-inch cake is basically sealed with 300g molasses and the remaining molasses)

Step 20: knead 100g sugar cream into red sugar, cut out two strips of the same specification, use water to make stickies, and stick them on the 6-inch cake

Step 21: after pasting, continue to use the wheel knife or other knives to cut off the redundant parts

Step 22: after finishing, place the 6-inch cake in the center of the 8-inch cake (you can brush water on the center to make stickies)

Step 23: the dried round beans are stuck around the bottom of the cake in the form of one red and one green

Step 24: then stick the prepared wafer on the side of the cake in the form of a piece of red and a piece of white

Step 25: brush the cake with water, fix the bow to the cake, and then fix the two streamers to the cake, so that the gift box cake is ready

Materials required:

Fruit pound cake: 8 inches each

Ganpace: 300g

Fantanggao: 900g

Red pigment: appropriate amount

Green pigment: appropriate amount

Cold water: moderate

Note: Note: 1, turn sugar cake cake generally use sponge cake or pound cake. Among them, fruit pound cake is the most used. 2. It is soft and easy to stretch. It is usually used for cake paving. Dry pace is hard, cutting can dry out quickly, so it is used to shape more. Both should be sealed in jars. ​

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet