Gradient cream cake

Gradient cream cake

Introduction:

"Today, I made a fresh cream cake. It's a waste of purple color. It's beautiful for your own use and gift. Without complicated mounting technology, the most common 10 petal mounting mouth is used. Cream is very important. The cream on the internal surface can be beaten to 9 for distribution, which can be mixed with diced fruit to play a strong supporting role; the external surface does not need to be 100% smooth, because it needs to be mounted on the external surface to cover the ugly; the cream on the external surface should be beaten to 7 for distribution, if it is too hard, the mounted flowers are not delicate and have large bubbles. If there are conditions, it is best to use three pots to send the cream of three colors separately, so that the quality of the flowers is basically the same. Mounting flowers seems very simple, but the more I do it, the more I find that there are many ways in it. I have to continue to strengthen my practice. In winter, there is heating in the room, and the room temperature is still very high. It is suggested that you beat the cream as you use it. Don't blow it all at once, otherwise the hot air will make you order a "small sample" to have a look

Production steps:

Step 1: separate the protein and yolk, and put the protein into a basin without oil and water

Step 2: after the yolk is broken, add 20g sugar and mix well

Step 3: add 50g corn oil and stir well

Step 4: add 50g milk and mix well

Step 5: sift in the cake powder

Step 6: mix evenly without dry powder particles

Step 7: use the electric egg beater to beat the protein, and add the white sugar into the protein in three times. The speed is adjusted from low speed to high speed when making big bubbles, white delicate shape and lines

Step 8: lift the egg beater, the protein is short and sharp; at this time, preheat the oven, 140 degrees

Step 9: mix the protein paste and egg yolk paste in three times. After mixing well each time, add the next protein paste. Use the bottom-up mixing method. Do not use a scraper to circle in the basin. This will lead to serious defoaming of protein

Step 10: mix well and make a smooth cake paste

Step 11: pour the cake paste into two 6-inch molds and shake them twice to produce big bubbles

Step 12: put into the preheated oven, middle layer, heat up and down 140 degrees, 40 degrees

Step 13: get out of the oven, shake twice, shake out the excess heat, and then turn it upside down on the air rack, cool it thoroughly before demoulding

Step 14: successful demoulding

Step 15: each cake is cut into two pieces horizontally. In fact, only three pieces are used, because the fruit sandwich and cream will be very high. The two pieces are a little short, the four pieces are too high, and the three pieces are just right

Step 16: cut Hami melon into small cubes

Step 17: prepare the cream and sugar for sandwich and plastering

Step 18: Cream well

Step 19: take a piece of cake and put it on the cake holder. Sandwich it with one layer of cream, one layer of fruit and one layer of cream

Step 20: cover a piece of cake and sandwich as above

Step 21: cover the third piece of cake, and then plaster the whole cake. You don't need to be 100% smooth. You need to mount flowers later, just to cover up the ugly

Step 22: send the new cream, choose the flower mouth you like and mount the white cream flower

Step 23: add purple food pigment, and then mount Lavender cream flowers around and on the top

Step 24: add a drop of purple pigment into the cream and finish the rest of the cake. Look, a gradient cream cake is finished. Looking at it, I like it very much. It's also very face giving!

Materials required:

Cake powder: 80g

Eggs: 4

Egg yolk sugar: 20g

White sugar for protein: 50g

Milk: 50g

Corn oil: 50g

Salt: 1g

Hami melon for sandwich: appropriate amount

Sandwich and topping cream: 400g

Sugar for sandwich and cream: 40g

Mounting cream: 300g

White sugar for mounting cream: 30g

Edible pigment: appropriate amount

Note: the recipe and making method of Qifeng cake are used for the cake. When the egg yolk and protein are mixed, do not stir them in circles at will. Mix them by turning them up from the bottom or cutting them. After putting them into the mold, shake them gently for two times to produce large bubbles, but do not shake them for a long time to avoid defoaming. Shake them twice after putting them out of the oven to prevent excessive hot gas from blowing out It's better to beat the cream as you use it. Don't put too much color at a time. First pick out a drop with a clean toothpick and mix it out to your satisfaction.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor