Happy New Year's Day cake

Cooking Instructions

1. Weigh the salad oil and milk into a bowl and beat clockwise in circular motions until emulsified into yogurt.

   

2. Sift in the low-gluten powder

   

3. Stir slightly until there is no dry powder (Z-shaped stirring!) ）

   

4. Separate the egg yolk and egg white

   

5. Stir in a zigzag shape and mix the egg yolk with the batter to form a uniform and delicate egg yolk paste

   

6. The meringue is always beaten at a medium speed, and sugar is added in three times (once when it is beaten to a large fisheye bubble, and once when there are fine small bubbles, and there are obvious lines once), and then squeeze in the lemon juice to continue to beat, and in the process, you can lift the egg head to observe the state (lifting the big hook is the state of doing Swiss rolls, not enough, continue to beat), make chiffon to be a little harder, beat until the egg head is lifted into a large sharp angle, and finally adjust to a low speed to remove bubbles, the meringue is delicate and shiny, When mixing the egg yolk paste for a while, it does not produce many air bubbles.

   

7. Mix 1/3 of the meringue with the egg yolk paste and mix well. (2 o'clock position in, copy the bottom flip, 8 o'clock position out)

   

8. Pour the egg yolk paste back into the egg white bowl and continue to mix well

   

9. The state in the figure is fine, and there are no clumping proteins. Then divide the batter into almost two portions. Add one of the servings to the cocoa paste that has been dissolved in boiling water, continue to stir and mix evenly to form a cocoa batter. At this point you can preheat the oven to 140 degrees.

   

10. Find two large spoons, one spoonful of plain batter and one spoonful of cocoa batter to the center of the 6-inch mold, you can use the back of the spoon to gently smooth the added batter in the process, or you can gently shake the flat batter and continue to add. Finally, you can pull a flower, find a fork or simply take a chopstick, pull a straight line from the edge of the mold to the center point, and every time you pull it, it is best to wipe the fork clean and then pull the flower, so that the pattern is relatively clean. Bake quickly in the oven at 140 degrees for 65 minutes.

    

11. Remove the mold after 3 hours of inverted buckling

    

12. Soak strawberries and blueberries in advance with water, raspberries are more tender, just rinse them in water a little, you don't need to soak them in water in advance. Finally, the three fruits are soaked together in salted white for a while.

    

13. Pour off the salt water for about 5 minutes

    

14. Blot the water with kitchen paper and dice half of the strawberries and blueberries. Cut the remaining strawberries in half or into 4 pieces as you like.

    

15. The chiffon cake is divided into three slices, take the top piece and put it at the bottom, because the top is uneven, so it is hidden at the bottom. Squeeze the cream with an eight-foot piping spout.

    

16. Sprinkle with chopped strawberries and blueberries

    

17. Cover with a second layer and squeeze a circle of cream on the edges

    

18. Squeeze the middle again

    

19. I used too much force, and I added too much fruit......

    

20. Then use the bottom layer of chiffon cake to cover the top, the bottom surface is the flattest, and it looks better on the top of the cake, and the same method is squeezed with cream and garnished with fruit. The same is too hard, give it to the people you love, let's not feel distressed, right ?

    

21. Imitate a cake shop and sprinkle some sugar to add a little bit to your private cake

    

22. The cut noodles are much more beautiful and high-end than the commercially available cakes! It also shows how attentive you are! The Realm of the Bakery CraftsmanUp Up Up Up!!