Manufacturing method of decorative cake Manufacturing steps of decorative cake

Add 1 0g sugar to1.protein and beat until it is wet and frothy.

2. Pour the egg yolk, milk and 10g sugar into another bowl, sift in the flour and stir well.

3. Pour the egg white into the egg yolk bowl, stir well, and stir from bottom to top. Don't stir in circles, or it will foam.

4. Set the Tai Fang oven to the upper and lower fire modes, preheat it to 150 degrees, and set it for 25 minutes.

5. After preheating, put it in the middle layer of the oven.

6. After the cake embryo is cooled, cut it into small pieces for later use.

7. Soften the butter until it can be stirred, then add 25 grams of sugar and stir well. Finally, add water for 4 to 5 times and stir evenly (after adding water and butter every time). Take a small amount of prepared butter and put it in a piping bag with a round mouth.

8. Continue to add strawberry powder to make it pink. Here, choose a straight mounting mouth and put it in the mounting bag, and put the prepared pink butter in the mounting bag.

9. Put a piece of cut baking paper on the flower stand and extrude a round conical cylinder.

10, squeeze a circle around the cylinder with a straight flower nozzle, wrap the cylinder, hold the flower needle in your left hand, press the N-shape to squeeze the cream in your right hand, turn the flower needle clockwise with your left hand, and then press the N-shape to squeeze the cream on the far right side of the first flower. Repeat this for 3 to 4 times, and then put the roses in the refrigerator for 30 minutes.

1 1. Decorate roses on the cone.