Cream icing cake

Cream icing cake

Introduction:

"On Mother's day, I wonder what kind of cake to make for my mother and mother-in-law. I wanted to make a mahjong cake, because the two old ladies have a common hobby - playing mahjong. They always have a few days each week to get together to have a competition. They also have their own reputation: their mother's name is "mahjong Xu", and their mother-in-law's name is "Zhang ZhuoBao". If you make a mahjong cake, the two old ladies will be very happy. They are white all over the world. They have everything they want to eat. Unfortunately, I don't have a mahjong mold, so I have to give up this plan. I studied on the Internet for a whole morning, and spent another afternoon and one evening to work out a few sugar roses. Actually, I wanted to make carnations, but I didn't have any tools. It was too difficult, so I made roses instead. Happy mother's day to mom and grandma! Happy mother's day to all mothers in the world

Production steps:

Step 1: prepare materials.

Step 2: put hot water in a bowl, add fish glue powder and stir until completely melted.

Step 3: add maltose and stir well.

Step 4: pour the liquid into the bread machine barrel while it is hot (if it is cold, heat it in the microwave oven for a few seconds), quickly add sugar powder, white oil and Tata powder; start the dough making process, knead it for a few minutes, and knead it into a soft sugar ball, which is called turning sugar.

Step 5: prepare the food pigment.

Step 6: take a piece of sugar ball, add edible pigment, knead well; dip the pigment with toothpick, add a little bit, adjust to the ideal color.

Step 7: make a puff: double layer gauze, corn starch and powdered sugar in a ratio of 1:1, and clamp it with a clamp to form a puff. If the sugar ball sticks to your hand, you can dip it with powder puff to prevent it from sticking.

Step 8: make a good color turn sugar. Do not turn sugar with plastic wrap to avoid drying. If the indoor temperature is low and the sugar turns hard, beat it with microwave for a few seconds, five seconds and five seconds to avoid overheating and softening.

Step 9: take a piece of sugar, 20 grams.

Step 10: rub long strips, divide them into 9 parts from small to large, and round them one by one.

Step 11: roll up is the flower heart.

Step 12: roll or press the round grains one by one, and wrap them outside the flower center, from the small grains to the largest grains.

Step 13: pay attention not to protrude the center of the flower, each petal should be pasted between the two petals of the upper layer, one is bigger than the other, and the other is expanded, that is to say, a rose. (this is the first one made. It's so ugly. The flower's heart is crooked.)

Step 14: the second one is much better.

Step 15: pink rose.

Step 16: Yellow Rose (the last two pieces look a bit like an elephant's ears).

Step 17: knead the green sugar balls and roll them into thin slices.

Step 18: press out the leaf shape with the leaf mold. I don't have a leaf mould. I use toothpick to draw the shapes of leaves on the disc and cut them off with scissors. Then I use fruit knife or serrated knife to press out the veins on the leaves.

Step 19: put the prepared flowers and leaves on the baking net to dry naturally.

Step 20: slice Qifeng cake.

Step 21: cream and sugar.

Step 22: control the water content of dried peach.

Step 23: a slice of Qifeng, light cream, and diced peach.

Step 24: apply light cream to kekeqifeng and cover it with the original flavor; then apply light cream and sprinkle with yellow peach; another piece of original flavor is applied with light cream and cover it with kekeqifeng.

Step 25: cover the cake with light cream and smooth it (thicker cream can make the surface smoother).

Step 26: put a large flower mounting mouth in the flower mounting bag, put light cream in it, squeeze out the flower shape around the cake, and put the sugar flowers and leaves in the middle for decoration.

Step 27: put it in the cake box.

Step 28: close up.

Materials required:

Hot water: 1 tbsp (15ml)

Fish glue powder: 5g

Cream: 400g

Yellow peach: right amount

8 "original Qifeng cake: two pieces

Kekeqifeng: one piece

Sweet flowers: appropriate amount

Turn sugar leaves: right amount

Decorative bag: appropriate amount

Colorless maltose: 25g

Powdered sugar: 200g

White oil: 10g

Tata powder: 5g

Sugar ball: appropriate amount

Edible pigment: appropriate amount

White granulated sugar: 40g

Note: the raw materials used in turning sugar are edible, so the turning sugar flower can be eaten, but I feel too sweet. If you give it away, the whole cake can be covered with sugar. It's very beautiful. It's better to eat by yourself, or most of them are covered with cream. It's better to decorate them with sweet flowers, which are both good-looking and delicious.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: sweet