Production technology of birthday cake

& lt practice > 1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too low, it can be heated with warm water at 40℃, which makes it easier to make a soft, elastic and delicious cake.

2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.

3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste. If it is stirred too much, the cake will become hard without bubbles.

4. Pour the three materials into the cake model and bake in the oven at the temperature of180 C for about 30 minutes.

Matters needing attention

The secret of making cakes:

If you want to make a soft sponge cake, it depends on the way the cake is stirred and foamed. If there are many bubbles, you must make them quickly before they disappear. Therefore, the materials are mixed in a shearing manner. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.

Oven cake

Round cake baking tray food processor glass bowl deep pot chef knife beater wooden spoon brush knife metal bowl small screen baking tray scraper wire rack butter paper wide square knife wire rack hazelnut protein fine sugar cherry liqueur corn flour frosted light butter protein.

Butter and flour 250g hazelnut sugar 300g millet flour 2 tablespoons protein 6 frosting and butter cream 150ml sugar 150ml egg yolk 6 3 tablespoons cherry liqueur (cherry wine, which can be increased as appropriate) 375g light yellow oil.

factory order

1. Prepare hazelnut oil.

toast

3. Prepare butter and cream.

Step 4 combine cakes

Step 5 decorate

-Prepare in advance-

Cake can be made 2 days ago, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just add icing and hazelnuts for decoration before eating.

Plus the minimum freezing time of 1 hour.

1. Prepare hazelnut oil.

1. spread butter on the baking tray, spread butter paper, spread butter on the baking tray, sprinkle flour on it, and dump the excess flour. Turn the round cake pan upside down on the baking pan and draw a circle along the edge of the cake pan with your fingers.

2. Bake hazelnuts in the oven for 12 ~ 15 minutes, and peel them (method >; & gt 1/3 reserved for decoration. Mix 1/2 parts of fine sugar with the rest hazelnut and put it into a food processor.

3. Grind hazelnuts into powder or use a spiral plane.

4. Put the nut powder and sugar into a glass bowl and add the corn flour.

5. Put the egg whites in a metal bowl and stir with an egg beater or an electric mixer until the egg whites become straight. Add the remaining fine sugar and continue stirring for 20 seconds until a smooth custard is formed.

6. Add 1/3 hazelnut sauce and stir gently with a spatula. You can insert one hand from the center, scoop it from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice.

toast

1. Preheat the oven to 130℃(250? , gas furnace 1/2 degrees). Shovel the stirred custard onto the prepared and circled baking tray, and scrape it flat into a round cake shape with a wide square-headed knife, with three pieces in front and back.

2. Bake the baking tray in the oven, and turn it from time to time until the custard is slightly Huang Gan and turns into a protein cake, which takes about 40 to 50 minutes.

3. Take out the baking tray, turn the cake tray upside down while it is hot, cut off the excess parts along the edge, carefully remove the butter paper, and then put it on the wire rack to cool.

3. Prepare butter and cream.

1. Dissolve the fine sugar with water first, and then continue to cook until it looks like a soft curry without stirring. To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, cool it for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles.

2. When dissolving the syrup, stir the egg yolk evenly with an electric mixer.

3. Slowly pour the hot syrup into the egg yolk liquid and stir.

4. Continue to beat at high speed, and cool to a sticky state.

5. Add the butter to the bowl and stir it with an electric stirrer (or a wooden spoon). It should be stirred until it is soft and creamy.

6. Slowly add the butter to the already thick egg sauce and continue to stir.

7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of alcohol can be increased as appropriate).

Step 4 combine cakes

1. Cut the cardboard into the shape of a round cake, lightly spread butter and cream, spread the baked protein cake, and gently press it. In order to facilitate work, you can put the cardboard at the bottom of the upside-down cake tray first, and then put the protein cake.

2. Spread 1/4 butter and cream on the protein cake, smooth it with a square knife, then fold the second protein cake, and also spread 1/4 butter and cream.

After folding the third piece, spread the remaining butter and cream on the whole cake.

Step 5 decorate

1. Sprinkle icing on the cake surface with a small sieve to form a thick layer.

2. Chop the hazelnuts with the chef's knife and gently stick them on the edge of the cake by hand.

3. Arrange a string of hazelnuts on the cake with a knife and freeze tightly for at least 1 hour.