Six inch cocoa Qifeng material: 3 eggs (about 150 g), low gluten flour 60 g, cocoa powder 5g, sugar 50g, edible oil 40g, milk 40g, white vinegar several drops
Mounting materials: 300g animal cream, 30g fine sugar, 1 drop of pink edible pigment, 2 pieces of peach in sugar water
The practice of cherry grass cake making
1. Prepare the material, isolate the egg yolk. First, make the egg yolk paste, add 3 yolks to 15g of fine sugar, gently disperse with the beater, add 40 g salad oil and 40 g milk to stir evenly
2. Mix low gluten flour and cocoa powder and sift into the yolk paste
3. Mix gently into streamline paste
4. Add 35 g of fine sugar in the protein three times, beat it with a beater until dry foaming. When you lift the beater, the protein can pull out a short, upright sharp corner
5. Add 13 protein paste to yolk paste, gently turn it up and mix evenly with a rubber scraper
6. Then pour all the batter into the protein paste, gently turn it from the bottom up and mix evenly
7. To become a uniform cocoa paste
8. Pour the mixed cake paste into the 6-inch mold, hold the mold by hand and shake it on the table. Shake the air bubble out of the table and put it in the preheated oven, 160 degrees, about 1 hour
9. The baked cake is full
10. Take it out of the oven, and immediately buckle it on the cooling rack until it is cooled. Release it and cool it. You can make all kinds of birthday cakes.
11. Cut the cooled cake in two slices
12. Put cream in the refrigerator for 12 hours before refrigerated, pour it into a clean container without oil and water, add fine sugar to pass, and cut the peach into small grains
13. Add some cream into a drop of pink food pigment, and mix it into a cream
14. Put a piece of cake on the cake and then apply a layer of cream with a spatula
15. Evenly spread a layer of peach
16. Put another layer of cream on it, and press on a slice of cake
17. I don’t smooth the surface and the surrounding area with cream. I can make bamboo baskets behind, so I can ignore it!
18. Place the original and Pink Cream in the flat serrated and round point mounted flower mounting bags
19. First, squeeze a pink strip and three original stripes on the side
20. Put another pink on it
21. Two more bars, which are connected with the left space in front
22. Make up a circle of cake according to this method
23. Extrude the S-shaped edge on the top with a small chrysanthemum mouth
24. Extrude S-shaped edge at the bottom with Pink Cream
25. It is covered with cherry
26. Finally, it was gorgeous!
