Plum Flower Cake

Overview

Plum blossom is the first of the ten famous flowers in China. Together with orchid, bamboo and chrysanthemum, it is listed as the four gentlemen. Together with pine and bamboo, it is also known as the three friends of Suihan. In traditional Chinese culture, plum blossom inspires people to work hard with its noble, strong and humble character. In the severe cold, plum blossoms bloom before hundreds of flowers, and spring is the only one in the world. Strawberries have high nutritional value, contain a variety of nutrients, and have health care effects. They are also the most beautiful fruit to decorate cakes in winter. Their looks match so well that I can’t think of a reason why they shouldn’t be together.

Tags

• baking
• 6-inch cake embryo
• cake flour
• corn oil
• egg
• fake plum blossoms for decoration
• strawberry
• whipping cream
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Prepare the materials. The raw material is a 6-inch round mold square. In order to save energy, I made two 6-inch + 8-inch round molds.

   

2. 2 Prepare two basins to separate the egg whites and egg yolks, one of which requires no water or oil to hold the egg whites.

   

3. 3 Add 5g of sugar to the egg yolks, stir and melt, then pour in corn oil to emulsify. This step is very important. If the emulsification is not good, the oil and water will separate, and a layer of oil will float on top, which will affect the expansion and texture of the cake. Picture 3 shows the emulsified egg yolk after stirring continuously for 3 minutes. You can refer to it. Then pour in the milk, mix well, sift in the low flour, use a manual egg beater to make a "Z" shape to stir until there are no particles, and set aside. Do not stir in circles.

   

4. 4 Drop the white vinegar into the egg whites. Beat the egg whites with a medium-high speed until coarse foam. Add 1/3 of the white sugar. Turn to a high speed and beat until the egg whites are in the state shown in Figure 2. Add 2/3 of the white sugar. Beat until the egg whites form a small hook in Figure 3. Add the remaining white sugar. Beat the egg whites at a low setting until the meringues form small sharp corners.

   

5. 5 At this time, the oven starts to preheat at 140 degrees for 10 minutes.

   

6. 6 Add half of the beaten egg whites to the egg yolk paste, mix well by stirring, then pour the egg yolk paste into the remaining egg whites, continue to stir evenly, pour the egg paste to a height of 20cm into the mold, and shake out the air bubbles.

   

7. 7 After preheating for 10 minutes, put the mold into the middle and lower layers of the oven, adjust the upper and lower heat to 130 degrees for 40 minutes, then turn to 150 degrees for 20 minutes.

   

8. 8 After 1 hour, the height of the cake drops from the highest point, indicating that the cake has been baked. Take it out of the oven, shake the mold, turn it upside down on the baking grid, and wait for it to cool before unmoulding.

   

9. 9 Wash the strawberries, dry them, and slice them into slices as shown in the picture.

   

10. 10 Divide the cake base into three equal pieces and set aside.

    

11. 11 Refrigerate the whipping cream for more than 12 hours, add sugar, beat until 8 minutes until it is in a flowable state, suitable for spreading on the dough, use a water-free and oil-free basin to separate out most of the remaining whipping cream, and continue to beat until 10 minutes, when it has obvious lines and is suitable for making cake fillings.

    

12. 12 Take a piece of cake and spread a thin layer of cream on it, place the fruit on it, spread another layer of cream to cover the second layer of cake, repeat the above steps, and evenly spread a thin layer of cream on the last three layers of cake and refrigerate for 30 minutes.

    

13. 13 Cake topping: Pour the whipped cream into 2/3 of the cake base, turn the decorating turntable, and slowly push it flat with a spatula as shown in Figure 1. Then use a spatula to gently fill the cake base with cream from bottom to top. The spatula is at an angle of 15 degrees to the cream. Turn the turntable and slowly push down the excess cream. Wipe the spatula clean every time before operating. Picture 5: The cake base is spread on the side.

    

14. 14 Dip a toothpick in some red coloring and mix into the white cream, set aside.

    

15. 15 Take some red cream on a spatula and roll it around the side of the cake to form a red border.

    

16. 16 Spread the dough on the top of the cake base, push the spatula to the middle at an angle of 15 degrees to the sides, change positions and continue to flatten, wipe the spatula clean every time before operating.

    

17. 17 Put a small round-toothed piping nozzle into a piping bag, put the white cream into the bag, use a spatula to gently divide the cake embryo into several equal portions, and pipe on the cream decorative strips from bottom to top according to the marks.

    

18. 18 Arrange sliced strawberries and decorative plum blossoms, and add small dots to embellish it, and a complete work is born.