"Pink and Spring" Dessert Station----Make a beautiful home-baked dessert station

Overview

Spring is getting closer and closer, and the sunshine is getting warmer day by day. The holidays are gradually coming, and in lazy afternoons, I always want to have a sweet space for myself and my family. I have been fond of various dessert tables for a long time. I always find the dessert table full of various cakes, puddings and macarons so tempting. Taking advantage of the holidays, I tried to make a family dessert table, which mainly included garland cream cake, pink and blue fondant cup cakes, fantasy macarons, cream cheese pudding, etc. In the warm afternoon, I played soft music and enjoyed a graceful and warm sweet time with my husband and daughter. I named this dessert table Fendai Spring Color. The cute color and sweet taste seem to be the expectation of spring. Let’s share this wonderful time with the chef! I will explain the ingredients and specific methods of each dessert in detail in the step-by-step diagram.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• cupcakes
• fast food
• buttercream
• cheese pudding
• dry pest
• eight-inch chiffon cake
• macaron
• sponge cup cake
• whipping cream
• white chocolate
• white sugar
• fondant paste

Ingredients

Steps

1. 1 This time, the family dessert table mainly includes the following varieties: cream cake, fondant cup cake, macarons, and cheese pudding. All four desserts are related to baking, so take part in the baking competition. It can also be used as a dessert table for various "ladders" in the family. The step-by-step pictures are a bit long. First, let’s talk about the making of buttercream cake.

   

2. 2 Buttercream Frosted Wreath Cake. Ingredients required: eight-inch chiffon cake (5 eggs, 90 grams of cake flour, 50 grams of corn oil, 50 grams of milk, 20+50 grams of sugar, middle and lower layers of the oven, upper and lower tubes, 160 degrees for 50 minutes), appropriate amount of buttercream (250 grams of butter, 3 egg whites, 3 egg whites, 20 grams of sugar, 40 grams of sugar, 30 grams of water).

   

3. 3 Preheat the oven to 150 degrees. Add 20 grams of sugar to the egg yolks and beat evenly with a manual egg beater. Add 50 grams of corn oil and 50 grams of milk respectively and beat evenly. Sift in 90 grams of low-gluten flour and quickly beat with a manual egg beater evenly. You can beat it left and right a few times to avoid beating in one direction.

   

4. 4 Beat the egg whites with an electric egg beater until they resemble fish-eye bubbles, add 50 grams of sugar in three batches, and beat until there are small upright corners.

   

5. 5 Fold 1/3 of the egg white into the egg yolk paste, cut with a spatula and mix evenly. Pour in the egg white batter, quickly cut and mix evenly to form a cake batter, and put it into an eight-inch removable bottom mold.

   

6. 6 Place in the preheated oven, middle and lower racks. 140 degrees for 25 minutes, turn to 160 degrees for 25 minutes.

   

7. 7 Turn the finished cake upside down and let it cool completely before removing it from the mold.

   

8. 8 Cut into three slices and set aside. (It is recommended to use a cake slicer to cut it evenly)

   

9. 9 Soften butter at room temperature and cut into small pieces. Use a hand mixer to beat until smooth and pale.

   

10. 10 Add 40 grams of white sugar to 30 grams of water, cook over low heat until the sugar melts, and then cook to 121 degrees (if you don’t have a thermometer, you can watch the sugar water turn from white to golden brown, and the surface is covered with small bubbles).

    

11. 11 When boiling sugar water, first add 20 grams of sugar to the egg whites and beat until 80% fluffy. Then pour the boiled sugar water into the egg whites and continue to beat until there are sharp corners.

    

12. 12 Mix softened butter and beaten egg whites in three batches. The water and oil will start to separate, just stir for a while and it will be fine. The prepared buttercream can be refrigerated in a plastic bag for 3-5 days.

    

13. 13 Take an appropriate amount of cream and add a little pigment paste. Adjust it to your favorite color.

    

14. 14 Use the decorating tape to decorate any flowers you like. Place in the refrigerator to refrigerate.

    

15. 15 Beat 400 grams of whipping cream and 30 grams of sugar.

    

16. 16 Take a piece of cake, spread with whipped cream and sprinkle with fruit pieces.

    

17. 17 Cover with another piece of cake, then spread with whipped cream and fruit pieces.

    

18. 18 Cover the last piece and spread with whipped cream.

    

19. 19 Take out the refrigerated buttercream flowers.

    

20. 20 Decorate the top edge of the cake in a wreath style.

    

21. 21 Next, we will introduce the making of fondant cup cakes. Ingredients: 3 A eggs, 80g powdered sugar, 90g low-gluten flour. B water Yi 5g, milk 36g, butter 23g. C: Appropriate amount of fondant paste, appropriate amount of dry paste, and appropriate amount of color paste.

    

22. 22 Weigh all the raw materials, mix raw material B, heat it over water, and leave it at room temperature.

    

23. 23 Separate the egg whites and egg yolks, add powdered sugar to the egg whites in three batches and beat with an electric egg beater until stiff peaks form.

    

24. 24 Put the egg yolks into the egg whites, beat with an electric egg beater for 1 minute, and then beat with a manual egg beater for about 40 seconds.

    

25. 25 Sift in the low-gluten flour and mix well.

    

26. 26 Pour in ingredient B and mix well until the egg batter becomes smooth, even and delicate.

    

27. 27 Pour into the mold set with paper cups. Put it in the hotter oven and set the upper and lower heat to 160 degrees for about 30 minutes.

    

28. 28 Add the favorite color to the fondant paste, add powdered sugar and roll it into a large round piece. Use a cup to press out small round pieces of suitable size and cover the surface of the cake.

    

29. 29 Take an appropriate amount of dry Pez, adjust the color, and make your favorite flowers, bows, and roses. (There are fondant making videos on the Internet)

    

30. 30 Use edible glue (fondant paste mixed with warm water) to stick these little things on the candy crust.

    

31. 31 Do it all.

    

32. 32 Next, we will introduce how to make macarons. Ingredients: A: 100g powdered sugar, 100g almond powder, 37.5g protein. B. 25g water, 100g fine sugar. C. 37.5g protein. Appropriate amount of blue color paste.

    

33. 33 Blend the almond flour and powdered sugar with a mixer for a few seconds, then pour it out and mix well.

    

34. 34 Add the egg whites without stirring.

    

35. 35 Beat the other egg whites until dry peaks form.

    

36. 36 Mix the water and sugar in ingredient B and heat to 118 degrees.

    

37. 37 Pour the egg whites along the edge of the basin and beat until stiff (very shiny and sticky).

    

38. 38 Add appropriate amount of color paste and beat evenly. Set aside.

    

39. 39 Use a scraper to mix the almond flour, powdered sugar and egg white ingredients (TPT batter) thoroughly until the batter becomes moist.

    

40. 40 Add the meringue to the TPT paste in three batches, press and mix separately, and stir.

    

41. 41 Mix until the batter falls into a continuous streamer state.

    

42. 42 At this time, preheat the oven to 140°C-160°. Pour the macaron batter into a piping bag and pipe out small rounds of batter (I use a special baking mat for macarons). Let it dry for a few minutes.

    

43. 43 Place the baking sheet into the middle and lower rack of the oven, with an empty baking sheet underneath, and bake for 12-16 minutes depending on the size of the macarons and the heat of the oven. After the skirt appears, move the baking sheet to the upper level to avoid coloring. After baking, take out the baking sheet, pull out the baking mat, and wait until it has completely cooled before removing the macarons.

    

44. 44 Add 50 grams of white chocolate to 50 grams of whipped cream, melt over hot water, let cool and then fill with filling.

    

45. 45 The prepared pony can be refrigerated for better flavor.

    

46. 46 Next, we will introduce the making of cheese pudding. 40g cream cheese, 100g light cream, 140g milk, one egg (50g peeled), 30g sugar, 2.5g lemon juice.

    

47. 47 Microwave the cream cheese for 20 seconds, add the sugar and stir into a mayonnaise shape. 2.3.45.6.

    

48. 48 Add lemon juice and mix well, then add light cream and mix well.

    

49. 49 Add milk and mix well.

    

50. 50 .Add the beaten egg liquid and stir evenly.

    

51. 51 After all the ingredients are mixed evenly, sieve them to make them smoother.

    

52. 52 Pour into pudding cups. Place in the middle and lower racks of the preheated oven, 150 degrees, water bath method (pour hot water into the baking pan), 35-40 minutes.

    

53. 53 Let the baked pudding cool and refrigerate overnight before eating.

    

54. 54 The family dessert table is finished, please taste it and give us your valuable feedback!