How to make seven-star ladybug cake
1
Prepare the materials. (Corn oil and milk can be poured together)
2
There is no water or oil in the basin, carefully separate the egg yolk and egg white.
3
Put salt into the egg yolks, add 10 grams of sugar (total amount) and mix evenly.
4
Pour in corn oil and milk and stir evenly.
5
Pour red yeast powder into the low-gluten flour.
6
Stir and mix.
7
Sift into the egg yolk paste. (Sift the flour to make it fluffy enough for mixing)
8
Mix evenly in a "Z" shape until there are no particles. It is better to lift the egg batter and fall in the shape of a ribbon.
9
At this time, preheat the oven: 140 degrees for upper and 150 degrees for lower. Add a few drops of lemon juice to the egg whites, and add the remaining 30 grams of powdered sugar (add in three times). Beat the fish with an electric egg beater until it becomes frothy, and add a small portion.
10
After beating for a few rounds, add it again. Use the electric egg beater to beat the egg whites at high speed. Add the remaining powdered sugar for the last time and continue beating at high speed.
11
Lift the egg beater and observe the state of the egg whites: it will look like it has completely upright sharp corners. (Be sure to beat the egg whites well, without any bends, this is very important)
12
Pour half of the beaten egg whites into the red egg yolk paste.
13
Mix in a "J" shape, do not make circles to avoid defoaming. Stir evenly and pour into the remaining egg whites.
14
Continue to mix evenly with a spatula.
15
Pour the mixed batter into the mold until it is 90% full. Press it a few times on the countertop to remove large bubbles, and use a bamboo skewer to cut out small bubbles in a "Z" shape.
16
After the oven is preheated: place in the middle layer, 140 degrees for the top and 150 degrees for the bottom, and bake for 25 minutes.
17
There is no need to invert the cake after it is baked. After it cools down, it can be removed from the mold. It will come out after just two taps. It is very easy to release from the mold.
18
After the chocolate melts, pour it onto the oil paper and spread it evenly with a scraper.
19
When it is slightly solidified, use a decorating tip to carve out small round pieces to make the small dots on the back of the seven-star ladybug. After it is completely solidified and dried, the small discs can be peeled off. Draw a few more eight-shaped tentacles.
20
Use melted chocolate to draw a straight line in the middle of the cake, draw a black head, dip it in the tentacles, use black and white chocolate to draw eyes, and dip 7 on the back Just small black discs.