Where to learn to turn sugar cakes

Materials
The making of the sugar cake and the distribution of the required materials
Cake (8-inch cake + 6-inch cake) Low powder 150 grams, salad oil 150 grams eggs 300 grams of sugar 150 grams, vanilla powder 5 grams salt small amount
Ingredients Flour 150 g
Auxiliary Egg 300 oz
Seasoning Salad Oil 150 grams salt a little sugar 150 grams vanilla powder 5 grams turn sugar 160 grams icing sugar 200 grams of butter 200 grams egg clear 100 grams
The way to turn sugar cakes
Turning sugar: massecuite 160 g Gampes 20 g
Meringue: powdered sugar 200 g butter 100 grams protein 50 g
Ingredients: pink pigment orange coffee pigment puff (powdered sugar + cooked corn starch) pearl sugar
1. Separate egg protein and egg yolk, protein into a clean basin without water and oil, egg yolk directly into the container containing oil, add one-fourth sugar in the yolk mixture, stir evenly
2. Add three more times to sift the flour and salt; 4. Stir evenly
3. Add the sugar to the sugar, stir it into a white foam with an electric mixer
4. Add a few drops of white vinegar, continue stirring; 7. Until the stirring head can erect a small vertical tip
5. Mix the protein one-third into the egg yolk mixture, then stir evenly mixed egg yolk mixture and pour into the remaining protein.
6. Gently stir the bottom up and mix evenly, pour into the mold, put into the preheated 180 degree oven, middle and lower layer, 40 minutes
7. First use sugar to the surface of icing sugar evenly on the chopping board to avoid adhesion under the operation; , use toothpicks to stick powder pigment on massecuite
8. Rub evenly to the ideal color will use the non-stick staff roll into a large piece, with the small five-petal flower mold to remove the corresponding sugar flower
9. Use the large five-petal flower mold to remove the corresponding sugar flower, the same way to all other sugar flowers ready
10. Take a large sugar flower on the operation of the sponge, with a small round head in the center of the press down, let it a little dent down, with the big head here on each petal with the middle point outward drag
11. Then roll the round head along the edge of each petal, a good big plum blossom slightly tidy up, to the middle, so more stereoscopic
12. After the small flap of the five petals placed on the sponge, but also with a round head from the middle of the flower to each petal, drag and drop and then use the round head in the middle of the press, it will group up
13. The same method will be the size of the plum blossom preliminary ready to spare, with the tone of Orange to the middle of the stamens drawn
14. The same method to draw all the stamens, and then with a small round head dipped in the honey dot in the center
15. Place a small pearl sugar embellishment in the center, then go to a massecuite and cut it into a bar after rubbing the growth strips.
16. Twist into the upper tip of the oval-shaped stamens, the same way to make other stamens spare
17. Weigh the protein, icing sugar and butter into the container and stir evenly
18. Mix into a protein frosting and apply the frosting to the cake surface
19. Prepare the desired lavender massecuite and roll it into a large piece with non-stick staff
20. Cover on the cake body, cut out the extra corners and tidy up
21. Make the brown massecuite that the trunk needs, roll into a sharp strip
22. Apply the meringue on the reverse side and stick it on the cake body
23. Stick the other branches according to your liking and paste the plum blossom and Bud
24. Twist the blue, lavender and orange massecuite into slender strips; 48. Twist into a twist to stick to the bottom of the cake and surround it with a cake edge.
Cooking Tips
1. Cake Body I choose the sponge cake, the proportion of cake raw materials according to the basic Egg: powder: Oil: Sugar for 2:1:1:1, this time using the method of egg-splitting, can also be sent directly together;
3. All sugar flower use is to mix the sugar and Gampes by 1:1 proportion, the sugar peel directly with the massecuite can be, the protein frosting according to the protein: butter: powdered sugar for the proportion of 1:2:4;
4. I used the size of two kinds of molds to press the plum blossom petals, the size of the mold need to use a large round head from the flower center to each petal edge drag, but the big mold also need to roll the edge of the petals, let it thinner, but because the large mold each petal split a lot, relatively no small mold as good group up, looking more
2. The powder in the middle of the puff is mixed with powdered sugar and cooked corn flour in 1:1 proportion, you can put the corn powder in the microwave oven for three minutes to make it ripe, but pay attention to every minute to take out to turn a bit;
5. So the plum blossom need to be in a slightly thicker sponge on the operation, so that can group up, more three-dimensional; If not, can be placed in the palm of the operation;
6. I would like to stick a yellow flower core in the middle, but found that the actual operation will not stand up at all, on the lazy directly painted up, found that the effect is good, just to pay attention to the painting should be radioactive painting.
The above is the specific way to turn the sugar cake, if there are those who do not understand the place can be directly to ask me. If you want to learn more're wrong about snack technology can be in the following ways 1. My phone number is: ⑴⑸⑼⑹⑻⑴⑷⑼⑶⑶⑺2. Click on the link to join the group "special Snack Technology Training": Http://jq.qq.com/?_wv=1027&k=2GAFaGx 3. QQ Group 15, 68, 10, 110

Where to learn to turn sugar cakes