How to make a delicious flower cream cake?

1.

Preheat the Dongling oven, and heat it up and down 150 degrees, 10 minutes. Separate the egg whites and yolks, and put them into a water-free and oil-free eggbeater.

2.

Add the water and corn oil marked in the main ingredients to the egg yolk, and beat with an egg beater until the volume becomes larger and the color becomes lighter. The smaller the oil particles, the more uniform the distribution. Just use a manual eggbeater. It doesn't matter whether the eggs are refrigerated or at room temperature, as long as they are fresh.

3.

Sift in the mixture of low-gluten flour and corn starch, turn it into a cross from the bottom, and stir it into a delicate and sticky state for later use. Don't stir too much to avoid hardening. If there are bumps, you can sift the batter again.

4.

Add a little lemon juice or white vinegar to the separated egg white, and turn it in one direction with electric egg beater at a constant speed. Egg white is alkaline. Adding acidic lemon juice or white vinegar to neutralize it is more conducive to sending it away. It is best to use lemon juice, which can remove the fishy smell and enhance the fragrance. You don't have to add anything.

5.

The fine sugar (fish's eye bubbles, obvious patterns and hook state) added into the auxiliary materials in three times is sent to the hard foaming state. As shown in the figure, after stopping the eggbeater, lift the eggbeater, and the protein forms an acute angle. This sharp corner can be short and straight, or it can be slightly higher, and the top seems to be curved rather than curved, both of which are acceptable. If it is difficult for beginners to judge, you can make it stand upright, short and sharp, so as not to send enough hair and eliminate bubbles halfway.

6.

Add the beaten egg whites into the egg yolk liquid for three times, and stir evenly in a cross shape from the bottom. After each mixing, add the next time until all the mixing is uniform.

7.

The state after stirring is fine and sticky, and the volume is not much different from that before stirring. A white lump without protein, and there is no residual yolk paste at the bottom of the eggbeater. If the volume decreases obviously after stirring, it is defoaming, which may be caused by insufficient egg white or excessive stirring. You don't have to go into the oven to know that you have failed.

8.

Pour the cake paste into the mold at one time, and don't scrape it into the mold with a scraper to avoid bringing in too much air. Shake off the bubbles a few times and roughly flatten the surface. The eggs I use are bigger, so they are full after entering the mold, usually eight points full.

9.

Put it in the middle and lower layers of the preheated Dongling oven and bake at 150 degrees for about 40 minutes. The specific time and temperature should be increased according to different ovens.

10.

When finished, take it out and you can see that the surface is evenly colored. But because there is a lot of batter and a lot of top, cut this part off when slicing.

1 1.

Inverted on a drying net, completely cooled and demoulded. There are two methods of demoulding. One is to scrape the edge with a demoulding knife, with the bottom facing up. The second is to scrape the cake directly along the edge by hand. The cake structure is very elastic and easy to demould.

12.

Send the cold whipped cream with fine sugar to the decorative state.

13.

Spread a little light cream on the cut cake embryo, sprinkle the drained sugar water on the canned yellow peach and dice it.

14.

Spread a layer of whipped cream, smooth it, and cover it with a cake embryo.

15.

Smooth the periphery and the top with light cream, cut the lady's fingers into appropriate lengths, wrap them around the cake, and tie a bow on the outer ring with a ribbon.

16.

Prepare some flowers.

17.

Just put flowers and fairy dolls on it.