Valentine's day cake

2023-10-29 22:59:43CAKE

　　"The 2012 Valentine's Day cake, which took two days to make, is divided into three parts: a heart-shaped 6-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch, an 8-inch."Heart 6 inches of butter - 3 eggs of low-fat flour 60 grams of butter with fine sugar 20 grams of protein with fine sugar 40 grams of pure milk 40 grams of vegetable oil 40 grams of powdered flour 1/2 teaspoon of butter with lemon juice 1 teaspoon of powdered flour 2 to 3 teaspoons of powdered flour 2 to 3 teaspoons of powdered flour 2 to 3 teaspoons of powdered flour 4 to 4 teaspoons of flour 5 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour 1 to 4 teaspoons of powdered flour

WHAT YOU NEED

Ingredients

Eggs (big) three-fifths
60 grams of low-fat flour
20 grams of egg yolk with fine sugar
40 grams of protein with fine sugar
40 grams of pure milk
40 grams of vegetable oil
1/2 teaspoon of powder
Fresh strawberries in moderation
"Starting protein with lemon juice and a moderate amount of baking soda"
160 grams of butter
80 grams of egg yolk
100 grams of fine sugar
50 grams of water
40 grams of flour
100 grams of cream
20 grams of red pepper powder

How TO MADE Valentine's day cake

Steps 1 to 4

1. Heart-shaped 6 inch blowing step - - 1 low powder blowing powder powder powder powder powder mixed evenly;

2. 2) Powder screened twice as a backup;

3. "3) The egg yolk is dispersed by hand in an egg beater;"

4. 4) Add fine sugar to the egg yolk;

Steps 5 to 8

5. 5) Fine sugar and egg yolk together to achieve a lighter and thicker color;

6. 6) small amounts of vegetable oils added repeatedly;

7. (7) Mix evenly each time and add the next time;

8. 8) After adding all the vegetable oils, the juice will be thicker and lighter in color;

Steps 9 to 12

9. 9) one-time addition of milk;

10. 10) stir evenly with the egg juice;

11. 11) A third sieve of the mixed powder into the egg yolk paste;

12. 12) Mix the egg yolk in different directions with the egg beater to absorb the red curd;

Steps 13 to 16

13. 13) Put the protein in the protein foam powder (about 1 ml), salt (about 0.5 ml) and a few drops of lemon juice;

14. 14) First stirred into large coarse bubbles at low speed with an electric egg breaker;

15. 15) Pour 1/3 of the fine sugar into the protein for the first time;

16. 16) Then stir with an egg beater to a fine foam like soap;

Steps 17 to 20

17. 17) Add another two-thirds of fine sugar;

18. 18) High-speed stirring of the protein into a hard foam can be done with an egg beater;

19. 19) Prepared egg yolk and protein paste;

20. 20) Take 1/3 of the protein paste and put it in the egg yolk paste bowl;

Steps 21 to 24

21. 21) Rapid and light stirring evenly;

22. 22) Add the remaining two-thirds of the protein paste to the egg yolk paste bowl;

23. 23) Shake quickly and evenly again (don't over-shake this time);

24. 24) Pour the mixed steamed dough into the steamed dough mould, and the method of reversing is as follows: put the steamed dough in the bowl a little higher, and the steamed dough is poured into the mould slowly with a gap (about 25 cm distance) between the steamed dough; the steamed dough is poured in and then the mould is picked up by a slight shake in the air, then shaken a little on the table, and the air bubbles in the mould are shaken back and forth, so that the steamed dough surface is flat; the oven is preheated, the middle layer is 175 degrees 35 minutes out of the oven, then the steamed dough is turned upside down, and the cake is completely dried and then the mould is removed;

Steps 25 to 28

25. Circular 8" winding step - -25) Egg yolk paste is made in the same way as 6" by sifting the mixed powder into a bowl of egg yolk paste;

26. 26) Powder and egg yolk are stirred evenly, which is 8 inches of egg yolk dough;

27. 27) The protein is also the same as 6 inches, which is 8 inches of cooked egg yolk and protein paste;

28. 28) The cake paste is poured into an 8-inch cylindrical mold, the bubbles inside are blown out, the temperature is 175 degrees for 45 minutes, and the mold is immediately turned upside down until it dries completely.

Steps 29 to 32

29. 29) The eight-inch red curve of the wind;

30. Red cabbage butter cream and coating step --30) Egg butter and fine sugar mixed evenly first with a manual egg beater;

31. 31) Stir evenly with egg yolk and fine sugar;

32. 32) Pour 25 grams of water and 50 grams of fine sugar into a small pot and cook over low heat until boiling;

Steps 33 to 36

33. 33) When the fine sugar in the pot is completely melted, the sugar water becomes thicker as it boils, and the temperature of the syrup is between 118-120 degrees, the small pot is immediately off the fire;

34. 34) The cooked syrup is shaken gently in the pan to a uniform temperature, then slowly poured into the egg yolk and stirred upside down;

35. 35) Stir continuously with an electric egg batter until the egg yolk is completely cooled and finally in a smooth, fluffy state;

36. 36) Melted butter at room temperature is poured into the egg yolk two or three times;

Steps 37 to 40

37. 37) Every time it's stirred evenly, it's put down again;

38. "38) Red beans are put in the egg yolk that has been sent;"

39. 39) Continue stirring evenly with the egg beater, and the red curd butter cream is ready;

40. 40) Take eight inches of air from the refrigerator, cut the top thinly, and use the cut to fill the hole in the middle;

Steps 41 to 44

41. 41) The remaining cake is cut into two parts, one of which is first coated with a layer of glue on the cut surface;

42. 42) Pre-cut strawberry crumbs on the clamp;

43. 43) After the paving, look at the side to see if there are any uneven areas, and then use strawberry chips to level it out;

44. 44) The other slice is also covered with a layer of glue.

Steps 45 to 48

45. 45) Then cover it with a layer of strawberry powder;

46. 46) The whole cake can be coated with egg butter cream;

47. 47) 6 inches of air is placed on top of this and refrigerated together;

48. Preparation of two clean bowls, one with the right amount of cocoa powder in one bowl, and one with the right amount of tea powder in another bowl;

Steps 49 to 52

49. 49) Use the right amount of hot water to make cocoa paste and tea paste separately;

50. "50) Take a small portion of the prepared egg yolk and put it in two separate bowls;"

51. "51) Mixed into cocoa egg yolk and tea egg yolk;"

52. The protein paste is also made with 6 inches of red curry; (52) Take two servings of the finished protein and put it in small bowls of cocoa egg yolk and tea egg yolk;

Steps 53 to 56

53. 53) Mixed into a cocoa paste and a tea paste of appropriate density suitable for drawing patterns;

54. "54) First draw the pattern on the cake paper with a matte paste;"

55. 55) Then draw the pattern on the cake paper with cocoa paste;

56. The egg yolk paste and protein paste are mixed like a 6-inch red curve; 56 The mixed paste is quickly scraped into the oven with a rubber scraper, then scraped flat with a scraper, shaking the atmospheric bubbles on the table for a few seconds, the upper layer in the oven is 175 degrees for 12-15 minutes.

Steps 57 to 60

57. 57) As soon as the baked cake is out of the oven, move it to the oven, tear off the oil paper around it to dissipate the heat, wait for the cake to not be hot, cover the surface with another oil paper, flip the cake over, tear off the oil paper pattern and put it back on;

58. 58) After the cake is dried and cooled, the desired shape is engraved in the mold;

59. 59) The heart-shaped cake for decoration is ready;

60. After softening the butter at room temperature, add the sugar powder;

Steps 61 to 64

61. 61) Mix the butter and sugar powder together with a rubber scraper;

62. 62) Continue stirring with an electric egg batter until the butter is smooth and fluffy;

63. 63) Add a small amount of whipped cream several times and stir until the whipped cream is completely added;

64. 64) Add the red pepper powder to the boiled egg yolk;

Steps 65 to 68

65. 65) The finished red curry cream is loose, smooth, shiny, easy to apply and shiny;

66. 66) Bring out the refrigerated cake;

67. "67) The top of the heart-shaped cake is coated with cream, the sides are decorated with heart-shaped cake slices, and then the top of the cream is coated and decorated;"

68. 68) The cake is ready;

Steps 69 to 72