Birthday cake --- finger cake Cherry Cake

Birthday cake --- finger cake Cherry Cake

Introduction:

"A birthday present for a lovely little sister. She's so happy!"

Production steps:

Step 1: weigh all kinds of materials, separate egg yolk protein; add 20g sugar to egg yolk in turn, mix well, add corn oil, mix well, add milk, mix well.

Step 2: sift in the low powder and turn it evenly with a rubber scraper.

Step 3: set aside the egg yolk batter.

Step 4: beat the egg white at a low speed until the fish's eyes blister. Add 20g sugar.

Step 5: continue to beat until the big thick bubble, add 20 grams of sugar again, turn to medium speed to beat.

Step 6: when the protein paste is thick and there are lines on the surface, add the remaining 20 grams of sugar and turn to high speed.

Step 7: when the egg beater is lifted and triangular tiles appear, the egg white will be whipped. The whipped egg white is solid cream like, and a chopstick will not be tilted. (preheat the oven for 150 degrees and put it on and off)

Step 8: use a scraper to take about one-third of the protein into the egg yolk paste, stir fry quickly and evenly

Step 9: turn the egg yolk paste back to the protein paste with the same technique.

Step 10: pour the batter into an 8-inch round mold, middle and lower layers, bake at 150 ℃ for 1 hour.

Step 11: turn the button down immediately after being out of the oven, and demould after being thoroughly cooled.

Step 12: take out the cream from the refrigerator, take a large basin and put it in water and frozen ice bag, beat the egg basin and sit in ice bag water to beat the cream.

Step 13: beat the cream at low speed until it starts to blister, add 30g sugar, turn to medium speed, and it will be ready when obvious lines appear on the cream; at this time, turn to low speed to continue to beat, lift the beater, and stop beating when short sharp corners appear. At this time, the cream is solid and can't flow.

Step 14: cool the cake thoroughly and separate it into 2 pieces with the help of a deeper dish. (the following steps are too busy to shoot)

Step 15: put a piece of cake on the mounting platform to spread cream. This cake doesn't need to spread the cake evenly. It doesn't matter if we are new to mounting. Finger cake can be well covered and beautiful at the same time.

Step 16: put finger biscuits around the cake, start with cherries in the middle, and finally squeeze a circle of flowers on the side. A beautiful cake is born.

Materials required:

Low gluten flour: 85g

Milk: 45g

Corn oil: 40g

Eggs: 4

Sugar (egg yolk 20 g, protein 60 g): 80 g

Cream: 300ml

Fresh cherry: moderate

Sugar (with cream): 30g

Precautions: 1. The utensils for making cakes and whipping cream should be free of oil and water. 2. The side biscuit is a Garten finger biscuit.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet