Halloween Spider Cream Qi Feng Cake

1. Separate the egg yolk and protein, place them separately in containers without water or oil, and add fine sugar to the egg yolk.

2. Stir well with an egg beater until the fine sugar dissolves.

3. Add water and salad oil.

4. Stir with an egg beater for about 5 minutes until emulsified.

5. Sieve in low gluten flour.

6. Stir until there is no dry powder, and the egg yolk batter is complete.

7. Start making protein paste. Add fine sugar to the protein three times and beat with an egg beater.

8. Beat it to the point where it can pull out short and upright sharp corners.

9. Put 1/3 of the protein into the egg yolk batter and stir evenly with a silicone scraper.

10. Then pour the egg yolk batter into the remaining protein and continue to stir well.

11. Pour it into the mold, about 80% full, and use Cool Xinyi's cake mold to make exactly 5.

12. Heat up and down the oven, preheat 180 degrees, gently shake the cake batter a few times, then put it into the oven to bake for 5 minutes, then turn it to 150 degrees and bake for 40 minutes.

13. After the cake is taken out of the pot, it falls down from a height of 40cm and immediately reverses., Once it cools down, it can be demolded.

14. Use a knife to cut open the cake 5cm away from it. Leave only the bottom position, the rest can be used for other purposes. The cake embryo I want is ready.

15. Start making cream batter and add fine sugar to the light cream.

16. Use an egg beater to beat until the cleaning marks appear and do not disappear.

17. Use a silicone scraper to gather the whipped cream together.

18. Put it into a decorative bag.

19. Squeeze into the cake embryo, preferably with a circular flower mouth. I don't have one at home, only the patterned one, so it's not very attractive.

20. Then place the Merlot on top of the cream.

21. Use a chocolate pen and cream, preferably frosting, to make the spider's eyes and legs, and the spider cake is ready