This beautiful fruit wreath cake was made for myself on my birthday a few days ago. My birthday is in March in Yangchun. Its most suitable to make a cake full of spring weather. Cake body I use the caramel Qifeng, soft cloudy cake wrapped with a strong caramel taste, taste is really great, even naked cake is quite good drops. Then put a small wreath of strawberries and pineapples. Its beautiful for me. How can we bake Qifeng cake with perfect shape and taste? First of all, I always feel that Qifengs cracking and non-cracking is not a sign of success, childrens shoes should not be too entangled. First, if you want the round die to not crack, please bake it at low temperature. If you use the hollow die, it must crack to be more perfect. In addition, if you want to not crack, dont beat the protein too hard, especially dont need to hit 10 to distribute. Roast the protein in a round mould at low temperature until 7 points. Dont dry the yolk paste too much, and dont mix for too long, so it wont crack. Second, try not to use anti-sticking cake mold, nor can you paint around the mold, otherwise Qifeng will not grow high. Thirdly, starting with choosing eggs, try to choose fresh eggs and larger ones. In addition, eggs should not be used immediately when they are taken out of the refrigerator. Its better to put them under normal temperature for a while so that the eggs can be adapted for better distribution. Fourth, the yolk should be beaten first, adding sugar to make the sugar melt, then adding water or milk, stirring to a uniform state, then adding oil for stirring. Let them stay a little longer and emulsify adequately. The surface is white. When stirred lightly, the yolk liquid underneath shows a slightly darker color. The appearance of lines on the surface indicates that the emulsification is completed. Fifth, it is recommended that the cake be placed in the middle and lower layers to prevent the top of the cake from being baked too close to the heating tube after it expands. Sixth, the baking temperature and time should be in accordance with the temper of the oven. It is better not to open the door and cover the tin paper in the middle, otherwise it will easily collapse in an instant. Seventh, after baking, you must immediately fall down the mold and immediately buckle it, then cool it down. Cakes must not be rushed out of the mold before they cool down.
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