韓式唧花蛋糕 - 幼兒班 (二)

韓式唧花蛋糕 - 幼兒班 (二)

第一次唧, 我已經老鼠跌落天瓶, 覺得唔錯, 如果唔係都

唔敢咁大胆送俾朋友啦 ! 哇哈哈! 一次做了2個 , 大滿足, 

yes ! 

其實都係因為知佢地唔介意, 知道我心意賀佢地牛一, 佢地

好樂意試食0既, 雖然未能做到最好, 但係心靈上很開心滿足啊 !

焗咗個蛋糕底先 !

今次主角係奶油, 今次唔用cream, 因為呢款花要佢無咁易溶, 

容易固定位置 !

每層中間塗上自家製士多啤梨果醬後, 再塗奶油, 再舖脆

粒朱古力, 跟住放回雪櫃, 呢個時候可以專心唧奶油喇 !

我都係上去youtube 睇0既, 如果去上堂學就梗係靚好多啦 !

Butter cream recipe

Ingredients

·                         1 cup butter

·                         1 two pound bag powder sugar (about 7-8 cups)

·                         1 tablespoon good quality vanilla

·                         4 tablespoons milk

·                         dash salt

Instructions

1.                          Put room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.

2.                          If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.

http://iambaker.net/neapolitan-rose-cake-rosette-cake/