This cake is very suitable for novices, as long as the appropriate decorating tools can be made very beautiful, I made this because of the lack of a well-known decorating mouth, and the time is short, and the sales are almost a bit. But the taste is very delicate, the cake is also sweet but not greasy, the rum and cherry pieces in the sandwich, and the chocolate shavings in the outer layer, perfectly capture everyone's taste buds. As a newbie in baking, I have only made peach pastry and biscuits just once, and they have been quite successful. It has also inspired the fearless spirit of those I do n’t know. During my friend ’s birthday, I would say that I would like to make a birthday cake myself. In just one day, the frustration of roasting a few of them was poured down like a pot of ice water, stopped to reflect seriously, and finally succeeded once in the early morning of the next day. The taste is really long, write it down and share it with everyone, and learn from novices like me. The deepest feeling is that the expressiveness of different brands and different models of ovens is really very different. It is necessary to feel carefully and familiarize with our equipment in order to maximize its energy. Therefore, it is impossible to completely follow the baking temperature and time of others in baking. There are many different recipes for the Qifeng Cake at the base, there are many online, and there are different recipes on the oven instructions. Everyone can also try to find their favorite. Generally, the Qifeng cake is 170 degrees, up and down, about 1 hour, my oven model is the beautiful MG38CB-AA, 38L, the power and capacity are relatively larger, 170 degrees, up and down, 40 minutes out, perfect! Special attention: the baking time should not be too long, it will affect the taste of the cake. It is best to place it in the middle and lower layers when baking. Do not put it in the middle or lower position. Do not put it next to the heating tube below. If the surface is still easy to paste, you can lay a piece of tinfoil on top of the cake mold. Be careful not to press it on the mold, just put it on the top. Animal fresh cream can only be refrigerated, and it needs more than 12 hours to pass. Those that have been unsealed and unused need to be used as soon as possible, which is easy to deteriorate. The fresh cream needs to be sent through ice water. It is best to freeze a large bowl of ice water in the refrigerator in advance.
|Salad oil||40 grams|
|Fresh milk||40 grams|
|Granulated sugar (with added protein)||60g|
|Fine sugar (with egg yolk)||30g|
|Fresh cream (animal light cream is best)||400g|
|Canned black cherry||Small half jar|
|dark chocolate||150 grams|
|Granulated sugar (with fresh cream added)||30g|
Prepare the above materials. Sift the flour and set aside. PS: (Protein and egg yolk separation: ensure that the egg bowl and egg beater are water-free and oil-free; the fresher the egg, the better; the protein and egg yolk should be separated. It is best not to mix egg yolk in the protein; Egg whites are more stable and can be taken directly from the refrigerator; it is best to use a stainless steel basin.)
When the egg white is beaten with a whisk, add 1/3 of the 60g fine granulated sugar to the egg white and continue to beat until the egg white begins to thicken. 3 sugar. Continue whipping, when the egg white is thick and the surface appears lines, add the remaining 1/3 sugar. PS: (After each addition of sugar, it is best to quickly stir the sugar into the egg white and then turn on the eggbeater to avoid the sugar splashing. Why should the sugar be added in portions: the sugar actually hinders the process of whipping the protein Granulated sugar will slow down the denaturation of the protein and make the protein less likely to foam. But it can make the beaten foam more stable, and the protein that is sent without sugar can be easily defoamed. Adding it in stages can reduce the difficulty of sending the protein. It is not necessary to use white sugar, brown sugar or xylitol, but the taste will be slightly different.)
Continue whipping the egg whites. When the egg beater is lifted, the egg can pull out the curved sharp corners, indicating that it has reached the level of wet foaming, and it is necessary to continue whipping.
When the eggbeater is lifted, the egg white can pull out a short upright sharp angle, which indicates that it has reached a dry foaming state and can stop whipping. At the same time, it is also possible to turn the egg bowl upside down. If the egg liquid does not flow at all, it can also be used as an auxiliary sign for sending well. PS: (Do not continue whipping after the dry foaming, if the whipping is too much, the protein will start to be lump-shaped, which will also cause the failure of Qi Feng's production. After it is beaten, put it in the refrigerator for refrigeration and enter The next step. Stable protein cream (that is, beaten protein) can be left for a few minutes, but it is best to use it as soon as possible, otherwise it will not be used once it is defoamed. The protein that has been defoamed can not be re-fried To the foamed state.)
Add the divided egg yolk to 30 grams of fine granulated sugar and gently beat it with a whisk. Note that it should be lightly broken, and do not disturb the yolk. At this time, the oven can be preheated at the same time. Then add 40 grams of salad oil and 40 grams of milk in sequence, stirring gently. PS: (It is best not to use olive oil and peanut oil, which are more flavorful oils, ordinary unscented salad oil. Milk can be purchased directly from the market with pure milk in bags and boxes.)
Add the sifted flour and gently stir with a rubber spatula. It is light. PS: (Note that it is turned up from the bottom, do not stir it clockwise! In addition, do not stir too much, lest flour gluten, if flour flour, may make the cake taste too tough, affecting the softness of the cake. )
Take 1/3 of the beaten egg white into the egg yolk paste, and gently stir with a rubber spatula, also from the bottom up, do not stir in a circle to avoid protein defoaming. After mixing well, pour the egg yolk paste all over into the egg white bowl and mix it in the same way until the egg white and egg yolk paste are well mixed. Note, gently, the time is not too long.
Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hands and shake twice on the table to shake out the large bubbles inside. Put in the pre-heated oven in the middle and lower layer, 170 degrees, heat up and down, about 40 minutes. Different ovens need to observe and master the time by themselves. PS: (Alternatively, as mentioned above, gently put a layer of foil on top of the mold, do not press, you can stop the surface from baking. You ca n’t use anti-stick cake molds when baking, or apply oil around the mold. , Can not be spread with oil paper, because Qi Feng needs to rely on the adhesion of the mold wall to grow tall, otherwise Qi Feng will not grow tall. I use a three-energy 8-inch live bottom mold, hard mold. The live bottom is easy for novices to demold. Roasted After the cake is taken out of the oven, you can insert a toothpick to see if there is any wet residue on the toothpick. If not, it means that it is baked. The baked cake needs to be upside down on the cooling rack until it cools. Place the button, that is, the bottom of the mold is placed upwards. After completely cooling, the cake is released from the mold. Note: The baking time should be controlled within a reasonable range. If the baking time is too long, the moisture in the cake will evaporate too much, and the taste will be dry. The successful Qi Feng is not just a complete and non-retractable shape, the soft and delicate taste is more important than the complete shape. Slight cracking or slight retraction of the surface is not a serious problem.)
After the baked cake is cooled and demoulded, cut it into three pieces and set aside. Take out the black cherries from the can and cut them into chopped cherries. Take a little rum and pour it into a bowl. Take out the chocolate and cut it into pieces. PS: (note that chocolate is easy to hold directly, and you need to wear gloves to operate. I think it is troublesome, so I hold it directly and eat the part that I have in my hand, haha. In addition, the homemade method of making chocolate chips is very convenient. Fast, just use the ordinary scraper at home to scrape directly. If there are multiple scrapers at home, try to use the thinnest one to scrape. The scraped chocolate is thin and thin, slightly rolled, and will be smeared on the cake. very nice.)
Whip the fresh cream with 30 grams of fine granulated sugar (if it is a cream of vegetable fat, it already contains sugar, so there is no need to add sugar). For the method of sending hair, please refer to the manual of each electric eggbeater, which generally has detailed instructions. Take a piece of chiffon cake, use a brush to dip the rum brush on the surface of the cake, then spread the whipped cream, and then spread the chopped black cherry. Cover with a second piece of chiffon cake, compact it, dip the surface of the rum brush with a brush, coat it with whipped cream, and spread it with crushed black cherry. Cover with a third piece of Qifeng cake and compact it. PS: (Note: The lowermost layer of the mold can be used as the third piece, which is the most smooth. The good fresh cream will be easier to pass. I have the iron tower animal cream, Qihe egg beater, and it will be sent quickly. If you find that something is not ready midway, you can put the whipped cream in the refrigerator and refrigerate it, and then take it out when it is used.)
Spread fresh cream on the outside of the whole cake. If it is not good for novices, it does not matter if it is not smooth. As long as it is sprinkled with dark chocolate, the cake will look good. Finally, squeeze a few cream flowers on the surface of the cake and put a few whole black cherries, and the cake is finished. I didn't buy a flower-shaped mouth, so I don't have beautiful cream flowers, hee hee, everyone can do beautifully.