How to make OperaCake

Cooking can be a simple thing. Just pour the vegetables into the pot and stir-fry or boil them. But do you really like to eat such dishes? In order to make a good dish, you need to have fixed methods and techniques. Well, let me teach you how to make OperaCake.

1. Use the ingredients in the main ingredients to make Jiugong almond powder and grind and sift the powdered sugar and mix them evenly. I used the almond powder bought from Metro, which tastes very good and can be sifted. However, after a long rainy season, my almond powder can no longer be sifted, so I only sift the powdered sugar and mix the almond powder and powdered sugar evenly;

2.121 Take a portion of the batter and mix with the melted butter;

3.212 Mix three whole eggs and flour into a fine and smooth batter;

4. Pour the batter mixed with butter back into the other batters and mix thoroughly; - This mixing method is to avoid the phenomenon of sinking to the bottom and separation due to the different density of the melted butter and the batter. The same principle applies when we make chiffon cake, the egg white paste and egg yolk batter are also mixed in batches. When mixing two materials of different densities, mix them in batches to allow the density of the two batters to gradually approach each other. Only in this way can the batter be fully, completely and evenly mixed.

5. Beat the egg whites until they are hard foams.

6.12 Mix the egg white paste and batter in batches - the principle is the same as step 4

7.21 Pour the mixed batter into the baking pan - the baking pan needs to be covered with silicone greaseproof paper in advance. Try not to use ordinary greaseproof paper, because the batter is very easy to be inseparable from the greaseproof paper, and it is very tragic when tearing off the greaseproof paper. I had no experience and used ordinary greaseproof paper, so you can see that my cake is very uneven in the finished product. In fact, it was the result of me using a knife to separate the greaseproof paper and the cake slices... This is too tragic, everyone must learn from it!

8.1 Make the coffee cream filling: 3 egg yolks, 100 grams of sugar, 30 grams of water, 160 grams of unsalted butter, a little coffee essence. I admit that this step-by-step picture is pieced together. I said I wanted to give you a detailed step-by-step picture, but when I made this vow, I had already finished making Opera. So, I had to piece it together... Mix the sugar and water, and stir until dissolved;

9. Bake at 2200 degrees, middle layer, until colored - the color on my pan was too light, and it kept sticking during the operation. I had no experience, it was a tragedy... Later, the one I baked in a Fanghe Rili mold was colored enough.

10.1 Pour the hot syrup into the beaten egg yolks in a line, stirring quickly as you pour - you must pour it slowly, and keep the action consistent while stirring quickly, otherwise it will become egg drop soup. A few days ago, Tongs told me that "Professional Baking" said that egg custard can be turned into egg drop soup by stirring it in a blender. The original words are: "If the egg custard begins to clump during the cooking process, you should immediately add 1-2 ounces of cold milk, pour it into the blender, and stir at high speed to break up the particles."

11.2 Heat the syrup to 118 degrees;

12. After adding the syrup, continue to stir the egg yolk paste until it reaches room temperature - you can stir it in a basin of cold water to help cool it down

13. Add the softened butter at room temperature in batches to make the cream filling.

14. This buttercream can be used in various occasions. Cakes and breads spread with this buttercream will be delicious!

15. Add coffee powder - I was very disappointed with this step. I added instant coffee powder directly as the Cordon Bleu said. I added Nestle Pure Coffee, but the particles of this coffee powder are too large and difficult to dissolve. I suggest that you use a tablespoon of hot water to completely dissolve the coffee and let it cool before adding the cream.

16. Mix well to make the coffee cream filling. Refrigerate the prepared coffee cream filling for later use.

17. 60 grams of sugar, 200 grams of water, 8 grams of instant coffee, and an appropriate amount of coffee liquor. The method of cooking the syrup is simple: first boil the sugar and water, add coffee powder, let it cool, and then add coffee liquor.

18. 75 grams of chocolate, 75 grams of fresh cream. First melt the chopped chocolate over water - when melting the chocolate, chop it into pieces first, this will increase the heating area of ​​the chocolate, and it will melt faster! The melting temperature of chocolate should be around 45 degrees, don't use too high a temperature!

19. Bring the cream to a boil;

20. Add the boiled cream into the melted chocolate;

21. Mix well and place at room temperature for later use. Do not refrigerate. If it is frozen, it will be difficult to apply.

22.1. Divide each slice of Jiugong cake into four equal parts. It is recommended to use a ruler to measure and cut them, and they must be of the same size; (Look at the small cake below, which is made with the Fengheli square mold. The color is just right. The colored one is not colored enough and not baked thoroughly. It keeps peeling. It’s so annoying...) 2. Take two slices of Jiugong and apply melted chocolate on the front (this step is not on the blue ribbon. I added it myself after watching the postdoctoral work of JANES and Snail); 3. Put it in the refrigerator and freeze it until it solidifies; 4. Take out the frozen cake slices and place them on the cutting board with the chocolate side facing down; 5. Brush the back of the chocolate-coated cake slice with coffee syrup; (I thought there was too much coffee syrup when I applied it, but I found that it still didn’t penetrate when I cut it. In the end, there was a lot of coffee syrup left, so everyone brushes it hard. It’s best to let it absorb after brushing one layer, and then brush another layer) 6. Apply coffee cream filling evenly;

23.7. Take the second cake slice and cover it on step 6; 8. Apply coffee syrup; 9. Apply chocolate ganache; 10. Take the third cake slice and cover it on step 9 (note that each cake slice should be aligned after covering); 11. Apply coffee syrup; 12. Apply coffee cream filling;

24.13. Take the fourth cake slice and cover it on step 12; 14. Brush with syrup in the same way, and then spread with coffee cream filling; 15. Spread with the remaining chocolate ganache; - I added this step because the ganache cannot be used up. If you have extra ganache, you can spread it here, but be careful not to make it too thick. 16. The ganache must be spread evenly. The key is to make the surface smooth, otherwise the surface will be a bit choppy when pouring chocolate in the next step, and then refrigerate for a while to let the surface solidify; 17. Pour the melted chocolate on step 16. - Don't be stingy, pour more and try to make it self-leveling. If you don't pour enough and it can't self-level, you will need to use a spatula to help. Remember, when using a spatula, spread it from beginning to end in one go. Don't stop, otherwise the surface of the chocolate will be uneven. If you don’t do it beautifully with one cut, there is a little trick. 99 girl taught me! She said that you should use a hair dryer to blow on the surface of the ugly chocolate that has solidified for a while to make the chocolate slightly melted again, and then cut it again! I tried this trick, it works great! Everyone must take a small notebook to write it down.

When you get home from get off work, squeeze into the kitchen with your husband and make some delicious Opera Cake. Not only can you eat nutritious food, but it can also enhance the relationship between husband and wife. Go and try it now.