Rainbow Cake

The first time I made rainbow cakes was really troublesome. I bake them in slices and pieces, and finally the egg whites became watery. I screamed! The hot cream melts quickly, but the effect of the finished product is really good. I did it on June 1st, wishing us always young and happy.

The first time I made rainbow cakes was really troublesome. I bake them in slices and pieces, and finally the egg whites became watery. I screamed! The hot cream melts quickly, but the effect of the finished product is really good. I did it on June 1st, wishing us always young and happy.

Material

Animal cream
egg 6
Sugar 68 + 34g
Salad oil 48 g
Water /milk 80g
Low-gluten flour 100 g
Imported pigment

Separate the egg yolk and egg white, add 34 grams of sugar to the egg yolk, and mix well

Add salad oil in sequence and mix well, then add water and mix well.

Sift into low-gluten flour and mix well with the egg-yolk paste using the cut-and-mix method.

68g sugar is added to the egg whites in three portions and beaten until dry and foamy. After mixing one third with the egg yolk paste, pour the mixed egg yolk egg white into the remaining egg white. Stir well.

Prepare six pots and put six colors of pigments respectively. They are red orange yellow green blue purple. One color is about 200G, so weigh yourself and estimate, try to be as uniform as possible.

I am a 35L oven, so I can bake three six-inch molds together, so as long as I bake twice, if the oven is small, students can put the mixed paste in the refrigerator first.

175 degrees, fire up and down, ten minutes. After cooling, decorate with flowers. carry out!

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