Winnie the Pooh Cake【 维尼熊蛋糕 】 скачать в хорошем качестве

Winnie the Pooh Cake【 维尼熊蛋糕 】

Winnie the Pooh Cake 【 维尼熊蛋糕 】 ▶订阅和喜欢将是创建优质内容的绝佳支持^^ ♡请订阅，分享。 ▶Subscription and likes will be great support for creating quality content^^ ♡Please subscribe and share. ▶Facebook：https://www.facebook.com/625174554779... 【 维尼熊蛋糕 】 材料 ： 鸡蛋 - 4粒 （蛋白蛋黄分开） 植物油 - 60 克＋60 克 低筋面粉 - 80 克＋65 克 可可粉 - 15 克 牛奶 - 60 克＋60 克 白糖 - 110 克 柠檬汁 - 适量 橙色汁 - 适量 装饰 - 黑巧克力 参考时间 ： 薄荷蛋糕糊 ：13 - 15 分钟 winne蛋糕糊 ：50 - 55 分钟 环状蛋糕糊 ：23 - 35 分钟 头部蛋糕糊 ：20 - 22 分钟 小提示 ： 1.建议大家使用烘培纸作为草搞，先试试画一下鼻子和眼睛。当熟悉使用巧克力以后，再往蛋糕上画。 2.眼睛部分，首先是画在烘培纸上，在放入冰箱冷藏5分钟后再取出，然后使用巧克力作为粘合物粘在蛋糕上 3.大家可以在摸具外壳上沾上一层铝箔纸，这样可以以防止蛋糕上色。 4.关于脱模 ：蛋糕从烤箱拿出来后要立刻倒扣在架子上，等待凉后在脱模。脱模方式是用手轻轻往下压，蛋糕就会慢慢脱离摸具。 5.关于消泡 ：其实大家不用担心消泡问题。只要蛋白打发状态对，我们把蛋白加入两份蛋糕糊内的时间前后相差最多5分钟，所以并不会有很大影响。 6.其实将打发蛋白和蛋糊搅拌的过程是最容易引起消泡的，大家可以参考下视频内的搅拌方式·，这样可以避免蛋糕严重消泡。 7.由于我们要做两份不同颜色的蛋糕糊，完成的蛋糕糊·一定要记得用保鲜膜盖好。（ 蛋糕糊接触到空气很容易变干，这样会受影响到后期打发蛋白的搅拌效果。 【 Winnie the Pooh Cake 】 Ingredients : Eggs - 4 pieces (separate egg white and yolk) Vegetable oil - 60g + 60g Low-gluten flour - 80g + 65g Cocoa powder - 15g Milk - 60g + 60g White sugar - 110g Lemon juice - suitable Orange juice - suitable Decoration - dark chocolate Reference time: Mint cake batter : 13 - 15 minutes Winne cake batter : 50 - 55 minutes Ring cake batter : 23 - 35 minutes Head cake batter : 20 - 22 minutes Hint: : 1. It is recommended that everyone use baking paper as a grass, try drawing the nose and eyes first. When you are familiar with using chocolate, paint on the cake again. 2. The eye part, first draw it on the baking paper, put it in the refrigerator for 5 minutes before taking it out, and then use the chocolate as a binder to stick it on the cake 3. You can put a layer of aluminum foil on the outer shell of the mold to prevent the cake from being colored. 4. About demoulding: The cake should be buckled upside down on the shelf immediately after it is taken out of the oven, and then demoulded after it has cooled down. The demoulding method is to gently press down with your hands, and the cake will slowly get out of the mold. 5. About defoaming: In fact, everyone does not have to worry about defoaming. As long as the egg whites are in the right state, the time difference between adding the egg whites to the two cake batter is up to 5 minutes, so it will not have a big impact. 6. In fact, the process of stirring the egg whites and egg batter is the most likely to cause defoaming. You can refer to the stirring method in the video below, so as to avoid serious defoaming of the cake. 7. Since we are going to make two cake batters of different colors, the finished cake batter must be covered with plastic wrap. (The cake batter will easily dry out when exposed to air, which will affect the stirring effect of the egg whites later.