cake

Chelizi 100g	The cake base materials are as follows
Eggs Five	Corn oil 64g
Low gluten flour 70g	White sugar 64g
Milk 64g	Lemon juice 3g
Sandwich cream ingredients are as follows	Nestle Light Cream 160g
White sugar 12g	The ingredients for facial cream are as follows
Nestlé Light Cream A 40g	Matcha powder 6g
30% white chocolate 60g	Nestlé Light Cream B 200g
White sugar 14g	Decorative materials are as follows
Powdered sugar Appropriate amount	Strawberry Four
Chocolate Star one

How to make cake

Step 1

Prepare cake base materials

Step 2

Prepare a large bowl and a small bowl to separate the egg yolk and egg white. After the separation, freeze the egg white for about half an hour to create ice residue.

Step 3

Prepare an empty bowl, first pour 64g corn oil and 64g milk, stir until fully emulsified

Step 4

Pour in 70g of low-gluten flour and stir in a straight line until no dry flour is visible (do not over-stir, as gluten will easily form)

Step 5

Pour in five egg yolks and mix evenly (the egg yolk paste will have obvious texture when dripping from the mixer and then the texture will slowly disappear)

Step 6

Take out the frozen egg whites, add 3g of lemon juice and start whipping. When whipping until there are big bubbles, add 1/3 of the white sugar. When the big bubbles turn into small bubbles, add 1/3 of the white sugar. When whisking until fine lines appear, add 1/3 of the white sugar (a total of 64g of white sugar was added in this step), and continue to whisk until there are curved hooks and peaks.

Step 7

First take 1/3 of the meringue and mix it with the egg yolk paste, then pour it into the meringue and mix evenly. Use a silicone spatula (scrape along the edge of the basin) to stir during this step.

Step 8

fall from heightPut it into the baking pan. After pouring, shake it on the table a few times to knock out the air bubbles in the batter.

Step 9

Bake in the middle rack of the oven at 150°C for 30 minutes in open-hearth mode.

Step 10

After baking, shake it a few times, cover it with a piece of silicone paper while it's still hot, then turn it over and wait until it cools down, then peel off the paper on both sides and use it.

Step 11

Use a round mold to scoop out five round slices from the baked cake and set aside.

Step 12

Prepare filling cream ingredients

Step 13

Whip the cream until it reaches eight portions

Step 14

Prepare some fruits of your choice and cut them into small cubes

Step 15

Prepare the ingredients for whipping cream (matcha flavor)

Step 16

First make the matcha ganache. Put 6g matcha powder, 60g 30% white chocolate and 40g whipping cream in a bowl. Melt with warm water and mix well. Then put it in the refrigerator for 20 minutes.

Step 17

Make the matcha ganache, add 200g whipping cream and 14g white sugar, and whip until it's nine minutes thick

Step 18

Start assembling each layer of cake. First apply sandwich cream as a base, then make a circle of forts, add your favorite diced fruits, and finally apply a layer of sandwich cream to top. Repeat five times for a total of five layers.

Step 19

Spread a layer of sandwich cream on the outer layer of the Christmas tree and smooth it out

Step 20

Apply another layer of cream and smooth it out

Step 21

Put all the pastry cream into a piping bag, use a 1A piping tip to make patterns, squeeze out small balls, and then push them up with a spatula, layer by layer.

Step 22

How to make chocolate stars: 20g of 30% white chocolate, two drops of lemon yellow pigment, 3g of coconut oil, melt with hot water, stir evenly, and put it into the star mold

Step 23

Decorate the Christmas tree~

Step 24

Post a photo of a candlelight dinner. You can have a candlelight dinner with your loved one. It’s very romantic~ Cake cooking tips

1. The cake base is made to have a softer texture. If you prefer a harder low-gluten flour, you can increase it to 78g. You can also use this recipe to make desserts such as towel rolls. 2. The cake filling can be replaced with your favorite food, such as taro puree, pistachio jam, strawberry jam, etc. 3. The matcha ganache I made has a lighter matcha flavor, so I added some chocolate. For babies who like to eat matcha, just use 40g of chocolate. The ganache is too thin when made with 100g of cream (refer to the last picture) , it melts easily when applied, so I only used 40g of whipping cream. I have already tried it for you. 4. The whipping ratio of light cream and white sugar is between 7% and 10% 5. When the chocolate is melted, the temperature should not exceed 60 degrees. Too high a temperature will make the chocolate bitter. 6. If you like other flavors, just replace the matcha powder with other flavors. 7. Brand reference: Meimei brand low-gluten flour, Taikoo white sugar, Lovena Sicilian lemon juice, Nestlé whipping cream, SoAcai matcha powder, Zhanyi chocolate, American chefmaster food coloring, IKEA round mold