Songhe cake

Overview

This is a birthday cake for my father-in-law. I planned to make a big and small rabbit or a giraffe or something like a family scene, but I decided to make it into a pine and crane just before I started making it. The pine represents evergreen, and the crane represents longevity, which means prolonging life and living a hundred years. With this There is no way to express our feelings for the elderly. I have no drawing skills and I had no idea before doing it. Fortunately, I made it for my family. There was no pressure. I practiced it several times on paper, but it was not the same on the cake. The buttercream frosting is not as easy to use as a pen. Every time I make a cake, there are satisfactions and regrets. Only by learning lessons and summing up experience can you improve yourself

Tags

• baking
• children
• birthday
• butter
• cake flour
• chocolate
• condensed milk
• corn starch
• egg
• imported pigments
• salad oil
• sugar
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Separate the egg whites and yolks

   

2. 2 Add 30 grams of white sugar to the egg yolks and mix evenly with a hand mixer until the egg yolks are slightly white in color.

   

3. 3 Pour in the salad oil in three batches, stirring thoroughly after each pour.

   

4. 4 Add the milk in three additions, beating thoroughly after each addition.

   

5. 5 Sift the low-gluten flour two or three times

   

6. 6 Stir up and down with a spatula until there are no lumps.

   

7. 7 Add a few drops of lemon juice to the egg whites and beat with an electric mixer until they form fish-eye foam.

   

8. 8 Add 1/3 (20g) of caster sugar.

   

9. 9 Beat until the big bubbles disappear and it becomes more delicate, then add the remaining 1/2 (20 grams) of white sugar.

   

10. 10 Continue beating until the egg whites are thicker and lines appear on the surface, then add the last bit of white sugar.

    

11. 11 Continue beating until the hair is dry and the egg whites can form a short, upright peak.

    

12. 12 Take 1/3 of the egg white and add it to the egg yolk paste,

    

13. 13 Gently stir up and down with a spatula,

    

14. 14 Pour into the egg whites and mix evenly.

    

15. 15 Pour it into the cake mold, lift it up and shake it gently up and down a few times, then place it on the countertop and shake it a few times with a little force, then lift it up and shake it left and right, so that the bubbles inside are eliminated and the surface looks smoother.

    

16. 16 Preheat the oven to 160 degrees, bake at 150 degrees for 30 minutes and then at 140 degrees for about 25 minutes.

    

17. 17 After taking it out of the oven, turn the mold upside down on the baking grid and remove from the mold after cooling.

    

18. 18 Divide the cake into two slices.

    

19. 19 Whip the light cream with powdered sugar.

    

20. 20 Take one piece and spread it with whipped cream, put banana on top, and spread another layer of whipped cream.

    

21. 21 Cover with another slice of cake and smooth the top and sides.

    

22. 22 Take an appropriate amount of whipping cream, turn it into light blue, and spread it on the surface of the cake.

    

23. 23 Put the chocolate into a piping bag and melt it over water.

    

24. 24 To make the buttercream, soften the butter.

    

25. 25 Whisk until fluffy and pale in color.

    

26. 26 Add light cream gradually.

    

27. 27 Finally add condensed milk and beat evenly.

    

28. 28 Add the coloring according to your needs and put it into a piping bag.

    

29. 29 Use chocolate to draw the trunk and branches.

    

30. 30 Use green to draw pine needles, and use a toothpick to draw the outline of the pine crane in the middle

    

31. 31 Use white and black buttercream to draw the body and tail, and decorate the top of the head with red.