Rainbow cake

Rainbow cake

Introduction:

"Today is June 1, and it's also my birthday. I wanted to make a cartoon cake. But the baby at home insisted that I make rainbow cakes. There were not so many colors in the house. In order not to let the children down, I had to make do with it. Today, the bottom of the cream cake is a Qifeng cake. I always like the taste of Qifeng cake, but I can't make it well by myself. Today, I made it according to the 6-inch formula I used to make. Finally, the result was ok, not disappointing. Just as a novice, it's a little difficult to make the cake. I hope I can do better and better in the future. "

Production steps:

Step 1: separate the egg white and yolk

Step 2: add sugar, milk and corn oil into the egg yolk and stir well.

Step 3: sift in low gluten flour

Step 4: cut and mix evenly with a rubber scraper

Step 5: stir until the egg white is dry.

Step 6: select one third of the egg white paste into the egg yolk paste, cut and mix evenly.

Step 7: pour the mixed egg paste into the remaining two-thirds of the protein paste, cut and mix well.

Step 8: pour the egg paste into the 8-inch mold, preheat the oven for 160 degrees, heat up and down, and count the last two layers.

Step 9: bake at 160 ℃ for 20 minutes, then bake at 150 ℃ for 20 minutes. (it can be covered with tinfoil to avoid too deep coloring)

Step 10: when the cake is out of the oven, turn it upside down and cool it, then demould it.

Step 11: I did it last night and mounted the flowers this morning.

Step 12: pour the fat cream into the basin, beat it with an electric egg beater, and beat it into a cream that can be easily shaped. Then you can start mounting flowers.

Step 13: cut the cake in half with a knife.

Step 14: spread cream and add canned or fresh fruit

Step 15: cover another piece of cake and smooth the surface with white cream.

Step 16: use a variety of colors of cream with pigment, draw the pattern you want, and a simple cream cake is ready.

Step 17: put some chocolate on the side.

Step 18: This is my birthday cake to celebrate June 1. I wish you all a happy June day!

Materials required:

Low gluten flour: 96g

Eggs: 6

Pure milk: 44g

Corn oil: 44g

Sugar: 68 g (add to egg white)

Edible pigment: appropriate amount

Chocolate: moderate

Cream: moderate

Note: the temperature of baking cake depends on the temper of your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet