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Golden Non-stick Cake Tin With Lid
The mold is made of high-strength aluminum alloy, light material, high strength, not easy to deform, high heat transfer efficiency, energy saving, fast heat conduction, no blind spots, saving baking time, saving cost, baking effect is better than other materials, and not easy to oxidize.
Seamless, non-sticky, cyclic three-dimensional heat conduction, the mold adopts an integrated stamping molding process, and is durable.
The surface is treated with a golden non-stick coating, which has good texture, safe and non-toxic, easy to clean, non-stick, and easy to demould.
Name: Golden non-stick cake tin with lid
Brand: XIJIAZAO
Place of Origin: Foshan
Material: aluminum alloy + golden non-stick coating
Temperature resistance: 230°C
Size: 305*195*15mm
Weight: 345g
Reference tutorial
1. Mix the milk and corn oil, stir, add egg yolk and mix well, sift into low-gluten flour, and stir evenly until there are no flour particles.
2. Put the egg whites in a water-free and oil-free container, add a few drops of lemon juice, add white sugar in three times, stir until stiff foaming, take one third of the egg whites and add the egg yolk paste, cut and mix evenly.
3. Pour the egg yolk batter back into the remaining egg whites, cut and mix evenly into a delicate and shiny cake batter, pour the cake batter into the mold, shake the mold a few times to remove large bubbles, and smooth the surface of the batter.
4. Put the mold into the preheated oven, 150 degrees for 60 minutes, turn 160 degrees for 10 minutes, after baking, take out the cake upside down and let it cool off the mold
5. Divide the cake into four pieces, and whip 400 grams of whipped cream with 30 grams of powdered sugar
6. Take a piece of cake, spread a layer of light cream, put on the yellow peach cubes, and then spread some cream to cover the yellow peach
7. Put on the second layer of cake slice and repeat the above steps until the last slice of cake is completed. Spread a layer of light cream on the surface of the cake. It does not need to be too smooth, because the surface needs to be decorated.
8. Wrap the plastic wrap below Barbie's waist, insert it into the middle of the cake, take 400 grams of whipped cream and add 30 grams of powdered sugar to beat, and take out some white cream for later use. Put a small drop of red pigment in the basin to turn the cream into pale pink, put the adjusted cream into a piping bag, squeeze two layers of patterns from the bottom of the skirt with a chrysanthemum mouth, and continue to add a small drop of red pigment to the cream. Make the cream a darker pink, squeeze out two layers of patterns on the skirt, and finally put a small drop of red pigment in the cream, squeeze out the pattern on the top layer. Use the white light cream reserved in advance to squeeze out the clothes on the upper body of the doll, fill in some white flowers in the gaps of the skirt pattern, and sprinkle some sugar beads for decoration.
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