Main Ingredients:
Cake Flour: 70g; Rice Flour: 140g; Eggs: 4; Granulated Sugar: 70g; Cooking Oil: 40g; Milk: 160g.
Auxiliary Ingredients:
Red Food Coloring: 1 drop; Whipping Cream: 250g; Granulated Sugar: 25g (for whipping cream); Chocolate Peach: 3 pieces; Strawberries: several.
Seasonings:
Salt: 1g; White Vinegar: a few drops.
Taste: Sweet; Cooking Method: Steaming; Time: One hour; Difficulty: Advanced.
Birthday Cake Cooking Steps
First, separate the egg yolks and whites into two oil-free and water-free bowls.
Add 10g of granulated sugar to the egg yolks and stir well.
Add milk and stir well.
Add cooking oil and stir well.
Sift in rice flour and cake flour (mix the two flours together first) and stir well.
The egg yolk batter is complete.
Beat the egg whites into coarse foam, add 20g of granulated sugar and continue to beat.
Beat until fine foam, add 20g of granulated sugar and continue to beat.
Beat until thick batter and add the remaining 20g of granulated sugar (add in three portions) and continue to beat.
The egg white batter is complete.
Take 1/3 of the egg white batter and mix it into the egg yolk batter.
Take another 1/3 of the egg white batter and mix it into the egg yolk batter.
Add the remaining egg white batter and mix it into the egg yolk batter.
The cake batter is complete. Pour the cake batter into an 8-inch mold and shake out the bubbles.
First, boil water in a pot (enough water), then place the covered mold in the pot, cover the lid, and steam over medium heat for 40 minutes (open the lid 3 to 5 minutes after turning off the heat).
The steamed cake is too full and pure white like jade.
Wash the small strawberries and remove the water.
Add 25g of granulated sugar to 250g of whipped cream.
Whip the cream until stiff peaks form.
Put the whipped cream into a piping bag.
First, use the piping bag to spread the whipped cream on the cake and around it (I cut off the high part of the cake), then use a spatula to smooth it (because I have only made birthday cakes 2 or 3 times, the result is not perfect).
After spreading the cake, add a drop of red food coloring to the remaining whipped cream and mix well. Put it in a piping bag (I received a phone call while I was about to decorate the cake, so the whipped cream softened a bit, and I had to do it casually), squeeze the whipped cream onto the cake, cut the strawberries in half, decorate them randomly, and then place 3 different-sized peach-shaped chocolates for decoration. The shape is good, but not ideal.
