Mu Si Of 100 Sweet Fruit

Ingredients

• Material of wind of 6 inches of relative
• Egg 2 (every 65)
• Fine saccharic 45 grams
• Milk 40 grams
• Corn is oily 30 grams
• Low muscle flour 50 grams
• Lemon juice number drips
• Layer of Mu Si of 100 sweet fruit
• Weak butter (iron tower) 210 grams
• Candy pink 50 grams
• Butyric cheese (An Jia) 70 grams
• Milk 70 grams
• 100 sweet fruit juice 70 grams
• 2 of auspicious Ding Pian piece (10 grams)
• Bright Mu wine 10 grams

Tips

The cake after cold storage likes to decorate by oneself. Face of 3 kinds of lens makes a method: 1: Candy of 50 grams QQ lies between water to melt with 50 water cool hind the face that make looking glass. 2: 5 grams are auspicious Ding Pian, pink of 15 grams candy, 100 grams water melts cool hind the face that make looking glass. 3: 5 grams are auspicious Ding Pian juice of 100 grams orange melts cool after the face that make looking glass

Directions

1. Do a of 6 inches of Qi Feng to hit egg basin to pour milk and corn oil, join yoke to sift low muscle flour. Move an egg to smoke with the hand “ Z ” “ N ” irregular agitate comes without grain.
2. Be in charge of oven warm-up 145 degrees up and down. Lemon juice is entered in albumen, hit to thick bubble to add 1/3 candy with low speed. At this moment albumen of instead high speed hits tiny tip to add candy the 2nd times. Join the 3rd times at the same time fine saccharic. Hit 9 into hair need not hit too drying.
3. Albumen is divided second with yoke paste breaks up mix mix even
4. Cake batter enters oven to be in charge of 145 degrees up and down into mould shake model, lower level bakes 55 minutes in. After giving heat, model of 30 centimeters tall shake goes up to be buckled immediately in hearth cool drawing of patterns is put on air net. Cut two to be less than cake of 6 inches of moulds piece reserve
5. Make 100 sweet fruit auspicious Ding Pian uses Mu Si layer bubble of cool boiled water is soft (summer uses ice bleb is soft) mould of the bottom that choose work, a piece of oilpaper is filled up below the mould,
6. Ahead of schedule filter gives 70 Ke Baixiang fruit juice to reserve. The basin that lay an egg lies between hot water. The cent in cheese basin second join milk and agitate of 100 sweet fruit juice to come suitable slippery.
7. Join the Ding Pian agitate that lies between water to melt to come even. (if lie between water,melt water prep above of Ding Pian can affect cake 50 degrees caky. (if lie between water,melt water prep above of Ding Pian can affect cake 50 degrees caky..
8. Candy pink and bright Mu wine are added to be hit in weak butter 7 into hair, can carry the rate of grain
9. the 100 sweet fruit that had mixed paste divides as weak as what dismiss butter to break up mix even.
10. The cake that is less than 6 inches of models is put in the mould piece. Measure Mu Si of 100 sweet fruit to paper shake model to enter freezer into the half refrigerant 5 minutes or so. (paste can divide the Mu Si that the half measures second fall to avoid cake piece since float) (if encounter cake piece since float, should be made Mu Sihu’s too rare reason)
11. Take out refrigerant the cake on the Mu Sifang after piece continue. Shake model refrigerates the drawing of patterns after 4 hours into freezer.
12. If need to make lens range, cold storage is done after 2 hours. 30 Ke Baixiang fruit juice. 60 grams water. 30 grams candy heats melt, the agitate of 5 grams Ding Pian with soft bubble is joined to come when waiting for thermal drop to reach 50 degrees melt, filter bleb, cool hind drench face. What I use is 100 sweet fruit make decoration. After continueing to refrigerate 2 hours, apply heats up towel drawing of patterns.
13. Taste is breathtaking good. The proposal makes range of lens of 100 sweet fruit. Acerbity acid of this lens face is sweet sweet taste has on the west good