【Flower Cup Cake】——My first fondant making

Overview

Speaking of which, sponge cake is a very basic cake, and it is also a cake that can easily be underestimated and lead to failure. The first time I made a sponge cake, it failed miserably. After baking, the cake shrank seriously, there were layers inside, and there was a semi-liquid part in the middle that didn't solidify no matter how hard I baked it. . . Later, I read the post and the blog carefully and found that the reason for my failure was probably that the whole eggs were not cooked properly. The most important part of making sponge cake is to beat the whole eggs. It is not as easy to beat whole eggs as it is to beat egg whites alone. Likewise, it is not as easy to beat as egg whites. So to what extent should the egg liquid be beaten in the end? To put it simply, there is a certain amount of residue on the egg beater, and the dripping speed is relatively slow. The remaining egg liquid can maintain a small sharp angle on the egg beater, and the dripping egg liquid will disappear after about 10 seconds. When it reaches this level, the whole egg mixture is definitely ready, and to reach this level, it needs to be beaten continuously for about 12 minutes or more. So when I later introduced my experience to others, I would ask them to beat them longer so that the whole eggs could be beaten to the required level. As for the egg batter that has been whipped in place, it is very difficult to fiddle with it during subsequent operations. Even if it is treated roughly, it will not easily defoam. Of course, it is best to operate it gently. After the whole eggs are beaten and then add the ingredients, you need to stir. The mixing here pays attention to a technique, and special attention should be paid to not stirring in circles at will. Such movements can easily cause the egg batter to defoam. The best way is to shovel from one side along the bottom to the other side and turn it up like stir-fry. While turning the shovel, use the other hand to turn the edge of the pot. This way, it is easy to mix the ingredients added later with the egg batter evenly without defoaming. If you can notice the points mentioned above, success is basically an easy thing. Then, a simple sponge cup cake can become very eye-catching in an instant if you decorate it according to your mood~ Your mood will also become very good~~ Ingredients: Sponge cup cake: 5 eggs, 240g of low-gluten flour, 150g of corn oil, 100g of milk, 275g of fine sugar. Surface decoration: appropriate amount of fondant paste, appropriate amount of food coloring, appropriate amount of transparent mirror pectin

Tags

• baking
• children
• afternoon tea
• fondant
• fast food
• corn oil
• egg
• food coloring
• low gluten flour
• transparent mirror pectin
• fine sugar
• fondant paste
• milk

Ingredients

Steps

1. 1 Crack the eggs into a mixing bowl, pour in the fine sugar and beat

   

2. 2 Pour in milk

   

3. 3 Pour in corn oil

   

4. 4 Beat evenly

   

5. 5 Pour in sifted low-gluten flour

   

6. 6 Mix well

   

7. 7 Put the beaten batter into the batter cup

   

8. 8 And put them into the paper cups placed on the baking sheet one by one, about 8 minutes full

   

9. 9 Place the baking sheet into the middle and lower racks of the preheated oven and bake at 180 degrees for 30 minutes

   

10. 10 Leave to cool and set aside

    

11. 11 Take a piece of fondant paste, adjust the color as needed, then roll it into a thin sheet and set aside

    

12. 12 Brush a thin layer of mirror pectin on the surface of the cake

    

13. 13 Then cover the surface with the fondant paste rolled out into sheets, compact it with a trowel, and cut off the excess fondant along the edges

    

14. 14 After rolling the fondant paste of the desired color into a sheet, use a die to press out the shape

    

15. 15 Then place the pressed floret-shaped candy dough on a sponge pad to dry, and slightly arrange the shape as needed

    

16. 16 Dip the back with water and fix it on the cake surface and decorate with silver beads