My Baking Time: The Taste of Happiness, Your Taste -2012 Valentine's Day Cake

1. Heart shaped 6-inch Qi Feng steps -1) Mix low powder, baking powder, and red yeast powder evenly;

2.2) Sift the powder twice for backup;

3.3) Use a manual egg beater to beat and mix the egg yolk evenly;

4.4) Pour in egg yolk and use granulated sugar;

5.5) Mix granulated sugar and egg yolk mixture together until the color becomes lighter and thicker;

6.6) Add vegetable oil in small and multiple portions;

7.7) Stir evenly each time before adding the next one;

8.8) After adding vegetable oil, the egg mixture will become thicker and lighter in color;

9.9) One time addition of milk;

10.10) Stir well with egg mixture;

11.11) Screen the mixed powder into the egg yolk paste for the third time;

12.12) Use an egg beater to stir in different directions to make red yeast egg yolk paste;

13.13) Put protein baking powder (about 1ML), salt (about 0.5mL), and a few drops of lemon juice into the protein separately;

14.14) First, use an electric whisk to beat the eggs at low speed until they form large, coarse bubbles;

15.15) Pour 1/3 of granulated sugar into the protein for the first time;

16.16) Then beat with an egg beater to a fine foam like soap foam;

17.17) Add another 2/3 of fine sugar;

18.18) Use an egg beater to stir at high speed until the protein forms a hard foam;

19.19) Prepared egg yolk paste and egg white paste;

20.20) Take 1/3 of the egg white paste and put it into the egg yolk paste bowl;

21.21) Quickly and lightly mix evenly;

22.22) Put the remaining 2/3 of the egg white paste into the egg yolk paste bowl;

23.23) Quickly mix again evenly (don't over mix this time);

24.24) Pour the mixed Qi Feng paste into the Qi Feng mold. The pouring method is as follows: lift the bowl containing Qi Feng paste slightly higher, and slowly pour it into the mold with a distance of about 25 centimeters between it and the Qi Feng mold; After pouring in the Qi Feng paste, pick up the mold and gently shake it up and down out of thin air, then use some force to shake it on the table a few times, shaking the atmospheric bubbles in the mold back and forth to make the surface of the Qi Feng paste flat; Preheat the oven, middle layer, 175 degrees Celsius for 35 minutes, then remove from the oven. Immediately invert the mold and let the cake cool thoroughly before demolding;

25. Round 8-inch Qi Feng steps -25) The production of egg yolk paste is the same as 6-inch, sieve in the mixed powder and put it into the bowl of egg yolk paste;

26.26) Mix the flour and egg yolk evenly, which is an 8-inch amount of egg yolk paste;

27.27) The beating of egg whites is also the same as that of 6-inch ones. This is the pre made 8-inch Qi Feng egg yolk paste and egg white paste;

28.28) Pour the cake batter into an 8-inch Qi Feng round mold, shake out the bubbles inside, and wait for 45 minutes at 175 degrees Celsius. Once the mold is out of the oven, immediately invert it and let it cool completely;

29.29) Well made 8-inch red yeast Qi Feng;

30. Red yeast egg yolk cream filling and coating steps -30) Mix the egg yolk and granulated sugar together with a manual mixer and beat evenly;

31.31) Stir evenly the egg yolk mixture and granulated sugar;

Pour 25 grams of water and 50 grams of granulated sugar into a small pot, bring to a boil over low heat;

33.33) When the fine sugar in the pot is completely melted, the sugar water becomes thicker and thicker as it is boiled, and the temperature of the syrup is between 118-120 degrees, immediately remove the small pot from the heat;

34.34) The cooked syrup should be gently shaken in the pot to ensure even temperature, and then slowly poured into the egg yolk batter while stirring;

35.35) Use an electric mixer to continuously beat until the egg yolk paste is completely cooled, and finally it becomes smooth and fluffy;

36.36) Place the melted butter at room temperature into the egg yolk batter 2-3 times;

37.37) Stir evenly every time and then put it down again;

38.38) Put the red yeast powder into the beaten egg yolk paste;

39.39) Use an egg beater to continue stirring evenly, and the red yeast egg yolk cream is ready;

40.40) Take out an 8-inch Qi Feng that is refrigerated in the refrigerator, cut off a thin top layer first, and use the cut piece to fill the middle hole;

41.41) Cut the remaining cake into two parts, with one piece first coated with a layer of filling on the cut surface;

42.42) Cover the sandwich with pre cut strawberry shreds;

43.43) After laying it out, take a look on the side to see if there are any unevenness, and then use crushed strawberries to level it up;

44.44) Apply a layer of sandwich on the cut surface of the other piece as well,

45.45) Then cover it on the piece covered with crushed strawberries;

46.46) Coat the entire cake with egg yolk cream;

47.47) Place a 6-inch Qi Feng on top of this and refrigerate it together in the refrigerator;

48. Steps for making Qifeng cake slices - the same as making 6-inch red yeast Qifeng egg yolk paste; 48) Prepare two clean bowls, one with an appropriate amount of cocoa powder and the other with an appropriate amount of matcha powder;

49.49) Mix cocoa paste and matcha paste separately with an appropriate amount of hot water;

Take a small portion of the prepared egg yolk paste and put it into two separate bowls;

51.51) Mix to make cocoa egg yolk paste and matcha egg yolk paste;

The production of protein paste is also the same as 6-inch red yeast Qi Feng; 52) Take two portions of beaten egg whites and put them into small bowls of cocoa egg yolk paste and matcha egg yolk paste;

53.53) Stir to form cocoa paste and matcha paste with appropriate viscosity suitable for outlining patterns;

54.54) First, use matcha paste to draw a pattern on the cake paper;

55.55) Use cocoa paste to draw patterns on cake paper;

56. The mixture of egg yolk paste and egg white paste is like the wind of 6-inch red yeast; 56) Quickly scrape the mixed batter into the baking tray with a rubber scraper, then use the scraper to level the surface. Shake the top layer of the oven at 175 degrees Celsius for 12-15 minutes on the table to create large bubbles;

57.57) After baking the cake slices, immediately move them to the grill, tear off the oil paper around them to dissipate heat, and when the cake slices are no longer hot to the touch, cover the surface with another oil paper and flip them over. Tear off the oil paper pattern and then apply it again;

58.58) After cooling the cake slices, use a mold to carve the desired shape;

59.59) The heart-shaped cake slices for decoration are ready;

60. Red yeast cream coating and piping steps -60) After the butter softens at room temperature, add powdered sugar;

61.61) First, use a rubber scraper to mix the butter and powdered sugar together;

62.62) Continue stirring with an electric mixer until the butter paste is fluffy and smooth;

63.63) Add a small amount of whipped cream multiple times while stirring until the cream is completely added;

64.64) Add red yeast powder to the beaten egg yolk batter;

65.65) The well made red yeast cream is loose, smooth, and glossy, easy to apply and decorate;

66.66) Take out the refrigerated cake;

67.67) Apply cream on the top of the heart-shaped cake, decorate the sides with heart-shaped cake slices, and then decorate the top with cream;

68.68) The cake is ready;

69.69) Put the prepared cake in the refrigerator and take it out before eating.