Baby’s birthday cake
Overview
On the eve of Little Carp's birthday, his mother was worried about what kind of cartoon cake to make for him. When she started to get started, she realized that all the tricks were useless. The weather was hot, the hands were hot, and the cream was melting while decorating. It couldn't afford to hurt a novice decorator! The chiffon was baked the night before. The light at night was not good so I had to make do with the photos taken with my mobile phone
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Ingredients
Steps
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Separate egg yolk and protein. There must be no water, oil or yolk in the egg white, otherwise the beating will fail
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Add 50 grams of sugar to the egg whites and beat until the tip of the beater does not bend when you lift it up
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Add 25 grams of sugar, 40 grams of oil, and 60 grams of water to the egg yolks, stir well with an egg beater, sift the flour, and stir evenly. Do not stir for too long to avoid gluten
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Pour the beaten egg whites into the batter in three batches and mix well. Be careful not to stir in circles to avoid defoaming the egg whites. Use up and down or cutting techniques
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Mixed batter
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Pour into an eight-inch chiffon mold and shake it up and down on the chopping board two or three times to expel large bubbles in the batter. Preheat the oven to 110°C and bake for 90 minutes. (My oven is much higher. You must try more. I tried a lot at the beginning of making chiffon. I succeeded after the guidance of a good friend. This recipe was given to me by Shoe mm. The temperature she gave is 130℃ for 90 minutes. You must try more. Each oven has a different temperature)
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Turn upside down and cool, then you can unmold without burning your hands
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When demoulding, every time you make an 8-inch model, it’s not as perfect as a 6-inch model
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Demold
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Cream the butter with sugar and mount it. I am a complete layman, so I don’t dare write about the process. I don’t have a mounting stand or a spatula. It turns out to be rough, haha
