Fubao Cake-Trial Report of Liren Electric Cake

Published Jun 30, 2021 at 03:30am ET

Today this cake is still the same.

Food Material List

1 Pumpkin Mud 1 (Corey Cake) 50g
2 Milk (crepes) 100g
3 Whole eggs (cocktails) 2
4 Fine granulated sugar (crepes) 15g
5 Medium gluten powder (Keli cake) 45g
6 Eggs (sponge cake) 3
7 Fine sugar (sponge cake) 85g
8 Low gluten powder (sponge cake) 100g
9 Pumpkin Mud 2 (Sponge Cake) 50g
10 Corn oil (sponge cake) 25g
11 Pumpkin Mud 3 (Pumpkin Musk Paste) 100g
12 Milk (pumpkin Mousse sauce) 150g
13 Gillidine tablets (pumpkin Mousse sauce) 7G
14 Light cream (pumpkin Mousse sauce) 200g
15 Fine sugar (pumpkin Mousse sauce) 30g

Operational steps

1 Make Koli cake: (need 5 pieces)
1. Pumpkin paste mixed milk is stirred evenly
2. Pumpkin milk is mixed with flour and sugar in order to blend into a smooth paste
3. Whole eggs are beaten and then added into batter
4. Sift the flour
5. At this time, the batter is very smooth and there is no agglomeration or powder granule to open the cake. Preheat
6. Pour a small spoonful of batter on the cake pan and gently deposit
7. Turn over and fry
8 when the surface batter has almost reached the eighth ripening point. Cool the fried cake and set aside.
2 Pumpkin sponge cake making:
1. Eggs are dispersed and added with fine granulated sugar. The eggs are whitened at the highest speed until the liquid expands. When the beater scratches through the egg paste, it can leave traces. At this time, we can see that there are still bubbles in the egg paste
. Turn to medium speed and continue to whisk the egg paste, remove the bubbles, the egg paste gradually becomes glossy and delicate, lift the beater, The dripping egg paste trace will not disappear immediately
2. Sift in the low gluten flour and mix well
3. Dilute the pumpkin paste into the batter with corn oil and gently mix it into the batter. Pour it into the oven to preheat 180 degrees and bake for 17 minutes
4. Cool the cake slices out of the oven after baking and reserve
5. Knock out the shape with the mousse ring.
3 Pumpkin Musk Paste Making:
1. Pumpkin paste mixed with milk and boiled
2. Add soft gelatin slices in cold water and stir until melted. Wait for cooling
3. Beat butter until July 8th to distribute.
4. Pour the pumpkin milk liquid which is aired to room temperature. Stir well in whipped cream
4 Combination:
1. Wrap the bottom of the mousse ring with tin paper, spread the cake under it, pour a part of mousse sauce into a few sugar-impregnated pumpkins, then pour the remaining mousse sauce into the refrigerator and refrigerate for 2 hours
2. Overlay the four pieces of mousse, place the frozen mousse mousse in the middle and blow the moulds around with a hairdryer, gently. Demoulding
3. Wrap the cake with a crepe cake and try to keep it in a more natural state. Cover the top with another piece in the center to make some wrinkles
4. Decorate it with the remaining pieces of cake. I decorate it with a few patterns of turning sugar and decorate it with
.

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