Multi layer birthday cake

Multi layer birthday cake

Introduction:

"[multi layer birthday cake] a surprise for my daughter. The girl is going to have her birthday. It's her last birthday in the garden. She will go to school next year. Her mother should have made a birthday cake for her. The daughter saw that her mother was really busy, so she whispered, maybe you can buy one for me tomorrow. How can I? I must make one myself. Novice cake, how to give her daughter a surprise? This is the first birthday cake made by myself. I must give my daughter a surprise, I must! How to do it? There are many children in kindergarten. It's not good to be too small, but we don't have big models. OK, let's make it higher. Settle down and plan to make a high cake! The problem is that we are novices, can we? Yes, it can! All right, let's go. Prepare an 8-inch big Qi Feng, a big sponge (should use 6-inch, no 6-inch mold on hand, used 8-inch), and a 4-inch Savarin. Later, in the operation, he changed the eight inch sponge into six inch sponge. Daqifeng cut three pieces of sponge, and Savarin cut two pieces of sponge directly into one piece. Hehe, it's just six pieces. His daughter is six years old, so it should be a little bit. This post records the whole process, including the making of Qi Feng and sponge. All right, let's go. It's good to bake the cake before going to bed and decorate it in the morning. In the morning, the girl got up and ran into the kitchen first, then there was a loud cry, and then, grandma and Dad, you all come to see. My mother made a very beautiful cake for me, here, here There is no cake box, carrying a plate to the kindergarten, all the way, everyone looks sideways, the girl is so happy! Then, entering the classroom, all the children yelled together: "wow ~ ~ ~ ~ ~ ~" the girl's face was rippling with happiness! Well, mom is also very satisfied with the present for niu'er. At home in the evening, the girl asked her mother, "Mom, are you happy today?" Mom: of course Girl: "it must be my birthday that makes you happy." Well, yes, mother nodded quickly

Production steps:

Step 1: 1. Material drawing.

Step 2: 2. Mix the milk and oil evenly by hand.

Step 3: 3. Separate the egg yolk and egg white, and put the egg yolk directly into the cream mixture.

Step 4: 4. Add 40g sugar to the egg yolk, mix well and set aside.

Step 5: 5. Stir the egg white with an electric beater, and add sugar once when making coarse bubbles.

Step 6: 6. Add sugar again after the bubbles become thinner.

Step 7: 7. After that, add the sugar again. Add the remaining 80 grams of sugar in three times. Beat the protein to 8 and distribute it. Pull up the egg beater and pull out the sharp corner. Preheat the oven at 170 degrees.

Step 8: 8. Sift the flour into the egg yolk paste.

Step 9: 9. After mixing with the egg beater, directly use the electric egg beater to beat evenly at low speed.

Step 10: 10, take part of the protein paste and egg yolk paste mix, pay attention to the technique, use the turning or cutting technique, can't draw circle.

Step 11: 11. Pour the paste back into the protein,

Step 12: mix well by turning or cutting.

Step 13: 13. Pour into the 8-inch Qifeng mold and knock out big bubbles.

Step 14: 14, into the oven, in the lower layer, 170 degrees, 80 minutes. Cake in the oven will have a long fall process, after the end of the cake is good.

Step 15: 15. When the cake came out of the oven, it turned upside down. Because it was too full, I used a rolling pin.

Step 16: 16. The state after completely cooling is basically the same as that when it comes out of the oven.

Step 17: 17. Let it cool and demould.

Step 18: 1. Material drawing.

Step 19: 2. Prepare a basin of water at about 50 degrees. Put a basin into the water, put the whole egg in the basin, and add sugar.

Step 20: 3. Use the electric egg beater to beat at low speed and then at high speed.

Step 21: 4. Depending on the beater and the number of eggs, choose to rest for two minutes.

Step 22: 5, eggs in the basin from yellow to white, the volume will slowly increase.

Step 23: 6. Beat until the drop doesn't disappear, and the egg is finished.

Step 24: 7. Sift the low flour into the egg paste.

Step 25: 8. More than 100 times.

Step 26: 9. Mix water and oil well.

Step 27: 10. Take two spoonfuls of beaten egg paste, add it to the water oil mixture, and mix well.

Step 28: 11. Pour this part of the paste back into a large basin and mix well. The aim is to reduce the chance of defoaming.

Step 29: 12. Mix well, smooth and smooth.

Step 30: 13. Separate the egg paste into the mold.

Step 31: 14. One 8-inch, one 4-inch.

Step 32: 15, into the oven in the lower 170 degrees for 60 minutes. Because it is done continuously, there is no need to write the preheating process.

Step 33: 16, baked sponge, demoulding.

Step 34: 17. Sponge cake baked with Savarin, also demoulding.

Step 35: 18, genius's mother, 8 inches into 6 inches.

Step 36: 1. Qi Feng is divided into three parts.

Step 37: 2. Divide the sponge into two pieces.

Step 38: 3. Prepare the fruit with oranges, pitayas, strawberries and cranberries.

Step 39: 4. Peel and chop the fruit.

Step 40: 5, cream and sugar, the proportion of 15% can be added.

Step 41: 6. Beat the cream to the pattern state. Use low speed throughout the whipping process. Animal cream, not as stiff as vegetable cream, is not suitable for complex mounting. The expectation should not be too high to avoid over beating.

Step 42: 7. Put the 8-inch cake piece by piece, spread the cream, add the fruit, and then spread the cream. Repeat.

Step 43: 9. Repeat step 7.

Step 44: 8. Repeat step 7.

Step 45: 10. After the three pieces of Qifeng are put in place, when the fruit is put in again, move away from the surrounding.

Step 46: 11. Repeat the steps of putting the cream on the fruit and put the sponge on.

Step 47: 12. Finally put on the four inch Savarin.

Step 48: 13. Spread the cream evenly, start to place strawberries, cut strawberries into three or four pieces, and place strawberries at the junction of the first, second and third layers.

Step 49: 14. Add the remaining cream with yellow pigment and mix well.

Step 50: 15. Put it into the decoration bag, cut out the small mouth, and squeeze out the decoration at will at the white cream place. 16. OK, the cake is ready.

Materials required:

Eggs: 7

Low powder: 140g

Sugar: 120g

Oil: 35g

Milk: 75g

Water: 35g

Qifeng cake: (Part one)

Sponge cake: (lower part)

Strawberry: 500g

Pitaya: one

Orange: one

Dried Cranberry: 40g

Light cream: 1 liter

Pigment: a drop

Note: it's all in the process.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet