Making of Flower Cake

Decorated cakes look beautiful and have good nutritional value. It is not particularly difficult to make decorated cakes. First, you need to prepare the main ingredients, which are low-gluten flour, eggs and vegetable oil. In addition, you also need to prepare cheese, milk, and vanilla extract. In terms of seasoning, you need to prepare light cream, rum and longan. Then beat the egg whites and put the egg yolks in a clean container.

Making of Flower Cake

Ingredients : 51g low-gluten flour, 3 eggs, 24ml vegetable oil, 24ml Dutch dairy cheese milk, 2 drops of vanilla extract Seasoning: 200ml light cream, 1/2 teaspoon rum, 3 longans

practice

1. Separate the egg yolk from the egg white, put the egg white into an egg beating bucket, and put the egg yolk into a clean container;

2. Install the egg beater with the egg beater net (use the egg beater net to beat liquid materials, and use the stirring hook to beat viscous materials), and clamp it on the main unit (make sure it is clamped tightly, otherwise it will easily fly out during high-speed operation);

3. Stir at level 2 for half a minute, then switch to level 5 and stir until the egg liquid starts to form fish-eye bubbles. Add 1/3 of the granulated sugar.

4. Continue stirring at level 5 until the egg whites are coarsely foamy, then add 1/3 of the granulated sugar;

5. Continue beating at level 5 until the egg whites have fine textures, then add the remaining granulated sugar;

6. Adjust to level 5 again, and beat until the egg whites have lines that are not easy to disappear (stop and rest for a few minutes after beating for 3 minutes, and then continue beating). Lift the egg beater, and the egg beater net will bring out a small upright triangle (i.e. hard foam state). Adjust to level 1 and finally beat for about half a minute.

7. Add fine sugar to the egg yolk, remove the whisk from the main unit, adjust to level 3, and beat the egg yolk liquid with the whisk;

8. Add vegetable oil to the egg yolk liquid;

9. Add milk and beat evenly;

10. Add two drops of vanilla extract (optional);

11. After mixing well, sift in low flour and stir with a rubber spatula to form a uniform batter;

12. Add 1/3 of the whipped egg whites to the batter and stir in irregular directions with a rubber spatula;

13. After stirring evenly, pour it back into the remaining egg whites;

15. Pour the batter into a 6-inch round mold, shake it a few times to avoid bubbles inside, preheat the oven to 180 degrees, put it in the middle and lower layers, and bake for about 35 minutes;

16. After baking, turn the cake upside down on the baking rack and let it cool completely;

17. After the cake has cooled, remove it from the mold, trim off the uneven part on the top, and divide it into 3 equal pieces;

18. Pour the whipped cream into a clean and dry egg beater, add fine sugar and a little rum;

19. Adjust to level 1 and whip at low speed for 5-6 minutes (stop and rest for a few minutes after working for 3 minutes, then continue working) until the lines are clear and not easy to disappear. Scrape it gently with a spoon. If the cream shows fine and smooth scratches, it means the whipped cream is ready.

20. Take a piece of cake, spread a layer of butter, and spread a layer of yellow peach pieces;

21. Apply another layer of cream, add the second piece of cake, press it down lightly, and repeat the above steps once more.

22. Finally, spread the cream evenly on the outer layer and decorate with chocolate shavings and fruits.