Bean Paste Decorated Cake

Overview

The marked amount is for a Xuechu eight-inch anode cake mold. Flower type, color and quantity can be increased or decreased as appropriate. The decoration is made of bean paste, and the base of the cake is chiffon cake. In fact, it is more suitable to use sponge cake to bear the weight, but for the taste of chiffon cake, it will be fine if you only put these few flowers. In addition, I use whipped cream with a lighter texture instead of cream.

Tags

• baking
• cake flour
• canned yellow peach
• caster sugar (add egg white)
• caster sugar (add egg yolk)
• corn oil
• corn starch
• egg white
• egg yolk
• food coloring
• water-based bean paste
• whipping cream
• fine sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Prepare various ingredients and tools, preheat the oven to 150 degrees. 2. Separate the egg yolks from the egg whites. Add fine sugar, water and salad oil to the egg yolks and mix well. 3. Beat with a manual egg beater until the color is white and the volume expands. 4. Sift in the mixture of low-gluten flour and cornstarch. 5. Mix evenly into a fine paste and set aside for later use. 6. Add a few drops of lemon juice to the egg whites. When the fish eyes are frothy, add 1/3 of the fine sugar and continue to beat

   

2. 2 When the texture is obvious and the hooks are large, add the remaining fine sugar in two batches until it forms hard peaks. 8. Pour 1/3 of the whipped egg whites into the egg yolk batter, and mix evenly. 9. Do the same for the remaining egg whites in two batches, until the mixture is completely even. 10. Pour into the Xuechu eight-inch anode cake mold, shake it a few times to remove air bubbles, and smooth the surface. 11. Place in the middle and lower racks of the oven and bake at 150 degrees for about 70 minutes. The specific time and temperature should be increased or decreased according to the actual furnace temperature of different ovens. 12. Halfway through baking, the top will be slightly colored and puffy as shown in the picture

   

3. 3 When finished, the top should be almost flush with the edge. The eggs I used were slightly larger, so the top was slightly higher. 14. Take it out and place it upside down on the drying net 15. Let it cool and then unmold it 16. Divide the cake into 3 slices horizontally, and the top can be cut off. The whipping cream must be refrigerated 24 hours in advance, or the egg beater should be placed in ice water to beat. 17. Add 700 liters of whipping cream to fine sugar (or powdered sugar) and whip until it is decorated. 18. Spread butter on a layer of cake, evenly sprinkle with canned yellow peaches, then spread it evenly with whipping cream, cover with another piece, and smooth the top and sides

   

4. 4 Add an appropriate amount of whipped cream to the decorated bean paste and adjust it to a suitable softness and hardness. 20. Mix it with various food colorings as needed and put it into a decorating bag. 21. Decorate the required flower shape. 22. Prepare all the flowers. 23. Place them on the cake one by one and decorate the leaves