[cream Qifeng Cup] - how to make the decoration of small cream cup Fuller

[cream Qifeng Cup] - how to make the decoration of small cream cup Fuller

Introduction:

Production steps:

Step 1: separate the egg yolk protein, add 20 grams of spinning sugar into the egg yolk to make it even. (the protein should be put into a clean, oil-free and waterless container)

Step 2: add milk and corn oil and stir well.

Step 3: sift in the low powder that has been sifted once.

Step 4: mix gently.

Step 5: put the protein into a clean, oil-free and water-free container, and beat it with an electric egg beater at a low speed until the fish's eyes look like blisters.

Step 6: add sugar in three times and beat until hard foaming.

Step 7: Take 1 / 3 of the whipped protein and add it to the egg yolk paste.

Step 8: mix gently. (cut in half and stir, don't draw a circle, otherwise it's easy to defoaming)

Step 9: pour the egg yolk mixture into the remaining 2 / 3 of the protein.

Step 10: gently stir into a delicate cake paste.

Step 11: put the pastry paste into a paper cup and fill it with 8%.

Step 12: put in the preheated oven, middle layer, heat up and down, bake at 160 ℃ for about 15 minutes.

Step 13: take out the baked cake immediately and put it on the baking net to cool.

Step 14: take a proper amount of whipped cream, put it into a flower mounting bag with a round flower mouth, and then squeeze it on the surface of the cake in a straight line to form a semicircle.

Step 15: then take a proper amount of purple Cream, put it into the flower mounting bag with chrysanthemum mouth, and squeeze the flowers from the bottom to the top according to the white cream. (the cake cup decorated with flowers looks full)

Step 16: after mounting, sprinkle sugar beads on the surface for decoration.

Materials required:

Eggs: 4

Low powder: 85g

Milk: 40g

Corn oil: 40g

Sugar: 80g

Lemon juice: a few drops

Whipped cream: moderate

Sugar beads: right amount

Note: the heart of the poem phrase: 1: making Qifeng cake, when mixing the cake paste, we must pay attention to the mixing technique, avoid drawing circles to stir, otherwise it is easy to defoaming. 2: When decorating cream, first use the round flower mouth to extrude a semicircle in a straight line, and then mount the flower. In this way, the finished product will be full. If you mount the flower directly, it will be flat.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet