The only thing that is stopping me is the method to make it - Double boiling egg whites with sugar til sugar melts. Ermmm.... Seriously, I have no confident of not cooking my whites.. So, it has only been thoughts in my mind and remains that way for very long.
Finally, enough of just thinking, I decided to put my hands to it since I really really want and at the same time, I wanted to know if it really is stable enough to stay for 3-4 hours in rm temp for a friend's order that I will be using SMB to deco.
After referring to my previous bookmark, and remembering that someone in MFWL paired SMB with Hokkaido Chiffon, I decided to make Hokkaido chiffon for the cake base and use this recipe from TasteGoblet.
I also made 3 little chicks from the lemon butter batter to do a trial run for my girl's Playgroup Children Day giveaway..
Hokkaido Chiffon (refer to prev post)
Cake Batter - Lemon Butter
2 yolks
35g Cake Flour
25g Oil
30g Milk
Cake Batter - Chocolate
2 yolks
30g Cake Flour
5g Coco Powder
25g Oil
30g Milk
4 Whites
60g Sugar
1) Whisk yolk lightly, add in wet ingredients and mix well
2) Add in flour and mix well
3) Fold in egg whites (dividing into 2 portion for above cake batter) gently and pour into tin
4) Bake at 180deg for 40-45min
Swiss Meringue Buttercream (adapted from TasteGoblet)
3 whites
1/2 Cup sugar
150g Butter
1tsp Vanilla Essence
Colourings (optional)
1) Double-boil egg whites and sugar til sugar melts
*continue whisking til you don't feel mixture is grainy, about 3-5mins)
2) Put on stand mixer and beat til stiff peak
3) Add in butter slowly, after each addition, make sure butter is incorporated onto mixture
*mixture will appear very soupy,after adding in butter. Don't worry, contd to beat)
4) Continue to beat til mixture is thick and glossy
*it will takes about 7-15mins to reach that stage*
5) You can add essence or colourings at this stage and beat in
6) Buttercream is ready and you can use it
No comments:
Post a Comment