My mother lived a long life, and as a daughter, I naturally took on the responsibility of making cakes.It's relatively easy for us non-professionals (I've made cream cakes that don't always work), to make sugar cakes, or to make flowers (because it's my grandmother's favorite), to challenge sugar cakes again.I remember the first time I made sugarcane flowers, it was a failure, the petals were thick, the shape was not pretty.This time it is necessary to learn the lesson, to make each petal thinner; then the five petals cut by the mold, each petal has not yet been fixed, especially when the first petal is glued, then the third petal is glued, this jumping glue always breaks in the middle, and the petals fall off.This time I was good at it, I started by cutting the petals and then gluing each petal separately, which was not only convenient to do, but also easier for us less skilled sugar refiners to fix between the two petals in the first layer.From the whole to the individual, although it has changed the way, it has achieved its purpose.In fact, a lot of things are not fixed in a pattern, look at it in a different way, although it's also a little destructive, but it's more conducive to solving things, isn't it nice?

WHAT YOU NEED

Ingredients

Green tea cake: 160 grams of low starch flour
Eight eggs
100 grams of white sugar
100 grams of cooking oil
100 grams of milk
A few drops of vinegar
15 grams of tea powder
Cake: 180 grams of low-fat flour
Red bean sand in moderation
Sugar: 500 grams of sugar paste
100 grams of dry peas
A few drops of pigment
Protein sugar cream: 450 grams of sugar powder
Three eggs.
5-6 drops of lemon juice
Sugar: 500 grams of sugar paste

How TO MADE Cake with sugar

Steps 1 to 4

1. All the raw materials for the cake are ready;

2. Put the egg yolk and the egg yolk in two separate containers;

3. After stirring the egg yolk evenly, add 50 grams of sugar, then pour the mixture of milk and oil into the stirred egg yolk;

4. Mix them evenly and add the flour;

Steps 5 to 8

5. Mix well and evenly;

6. Add another one-third of a hundred grams of sugar after stirring the egg whites;

7. Add one-third of the extra sugar to the egg whites.

8. Add a few drops of white vinegar to the scrambled eggs and scramble again.

Steps 9 to 12

9. The egg yolk can be used to make a small inverted triangle with the head of the blender.

10. Pour one-third of the scrambled eggs into the mixed egg yolk and stir them evenly;

11. The mixed liquid is poured into the remaining two-thirds of the egg yolk and stirred evenly;

12. Pour into the mold as needed, put in the oven before vibrating twice, put in the oven preheated to 180 degrees, middle and lower layer for 40 minutes.

Steps 13 to 16

13. The same method of baking ordinary cakes;

14. Place the baked green tea cake on the tray after it cools;

15. Top coated with red bean sand;

16. And then cover it with a plain cake.

Steps 17 to 20

17. Preparing the tools for making sugar flowers;

18. With a toothpick, add the red dye to the sugarcane raw material, add a little bit each time, rub evenly each time;

19. Then take a small piece of the raw material and prepare it for the flower petals.

20. First, use the smallest flower petal mold to press the shape on the garden plot;

Steps 21 to 24

21. The prepared petals are transferred to the sponge mat and the inter-petal connections are cut with a knife;

22. Press the edges of each petal with a round-headed tool;

23. Stretch outward from the center of each petal with a rounded tool;

24. Wrap one of them around a toothpick;

Steps 25 to 28

25. Wrap the opposite piece of bread again;

26. The other pieces are glued on top, each one between the previous two petals.

27. In this way, all the petals of the smallest number are glued together;

28. Then use the second small mold to press out the petals.

Steps 29 to 32

29. The petals are shaped in the same way, with the small rounded part rolling along the edge of the petals and then pulling from the center to the edge of each petal;

30. Then cut off all the connections;

31. Then the protruding part of each petal is applied to the glue between the two petals in the front layer.

32. So the second petal is all sticky.

Steps 33 to 36

33. Do the same with the third petal.

34. And then we do the same thing with the fourth petal, and the flowers get bigger and bigger.

35. The three proteins were separated a day in advance, and the protein that was refrigerated overnight was frozen.

36. Add sugar powder twice with a thinner sieve to avoid sugar powder splashing;

Steps 37 to 40

37. Add sifted sugar powder according to your needs;

38. Add lemon juice, or white vinegar, and slowly reach the peak.

39. Apply protein sugar cream to the surface of the prepared cake;

40. Remember to apply it on top and around it until it dries a little bit.

Steps 41 to 44

41. With a toothpick, add a little bit of flaxseed to the sugar flower ingredients;

42. Every time you add it, you rub it evenly into the color you want.

43. Remember to measure the diameter to meet the diameter of the cake and the two heights;

44. The sugar peel is transferred to the cake, removing the excess sugar peel and cleaning the surface.

Steps 45 to 48

45. Put the protein sugar cream in the flower bag;

46. Squeeze out the flowers you need on the side of the cake;

47. And then make some flowers on a white sugar peel in a large mold.

48. The flowers are randomly glued to the newly drawn lines;

Steps 49 to 52

49. With a toothpick, add a little bit of green tea to the sugar, and rub it evenly each time.

50. Press the leaves out with a leaf mold;

51. Think about how you're going to put it, and then put the leaves where you want them.

52. All the flowers are arranged, and the middle core is added to the pearl sugar.

Steps 53 to 56

53. Press down with circles of different sizes to make a circle.

54. Cut the growth strips and fold them into white flowers.

55. A circle along the bottom of the cake;

56. The birthday cake I made for my grandmother is ready, and I named it Peach Blossom.

57.