God of Cooking, grilling skewers attracted the fairy beasts

It will take some time to bake the sponge cake.

To make a birthday cake, besides the cake base, you also need another important thing: cream.

So while this is going on, you can also make the cream.

In this way, after the cake base, which is the sponge cake, is baked, they can be "assembled" together and a birthday cake is ready.

Making cream is not a complicated thing. It only requires two raw materials: milk and butter.

If you don’t have butter, you can use gelatin or starch instead, but the taste of the finished product may be worse.

Li Heng had plenty of butter, so he didn't use anything else to replace it. He just did it directly.

Heat a pan over medium heat, add butter.

After the butter turns into liquid, pour in the milk, the proportion of milk should be higher than the butter.

During the heating process, you need to stir constantly and turn off the heat when the liquid in the pot is close to boiling.

At this time, the butter and milk are still in a separated state, so the egg beater will be used again.

After the liquid in the pot has cooled down a little, scoop it out with a bowl and then beat it with a whisk at low speed to fully blend the two.

This process only takes about two to three minutes.

The whipped cream can only be considered a semi-finished product now, it can also be called light cream. Seal the bowl and put it in the refrigerator for a while.

There are two important points in making whipped cream successfully: first, the fat content of the whipped cream must be at least 30 percent; second, it must be refrigerated to crystallize.

Only after a period of refrigeration will the whipped cream form a stable bubble structure when whipped.

Now the cake and cream are both in a waiting state, but Li Heng can still find something to do.

In order to make the birthday cake taste richer, some diced fruits are usually added to it when making it.

Not only is it delicious, it also improves the appearance of the cake.

Speaking of appearance, Li Heng thought of another tool, the piping bag and piping nozzle.

So after cutting some fruit cubes, Li Heng decided to try making these two tools himself.

The so-called piping bag sounds very high-end, but it is actually a conical container with a small opening at the tip for installing a piping nozzle.

After putting the cream inside, squeeze it from the top. The cream can be squeezed into various patterns through the piping nozzle.

Doing this does not actually improve the taste of the cake, it just makes the cake look more beautiful.

It was not difficult for Li Heng to make these two gadgets.

After doing all this, about an hour later, all the sponge cakes were baked.

In fact, it only takes fifty minutes to bake the cake. The reason why it took twice as long is because the size of the oven is limited and it cannot accommodate ten cake molds at a time.

So Li Heng baked all the cakes in two batches.

Li Heng took the second batch of cakes out of the oven, let them cool naturally, and then removed the cakes from the molds.

The cake base has been made, but the cream is still a semi-finished product, so the next step is to deal with the whipped cream.

After more than an hour of refrigeration, the whipped cream began to become viscous.

If refrigerated for a little longer, the whipped cream will become a jelly-like state.

Li Heng once again took out his homemade egg beater and began to whip the cream for the final time.

In order to increase the sweetness of the cream, Li Heng added a few spoonfuls of sugar before whipping it.

After beating quickly with a whisk for four to five minutes, lift the whisk. If the cream on top forms small pointed corners, it means it has been beaten enough.

I scooped up a little bit of the cream and tasted it.

It was smooth and creamy, with a rich milky flavor, and tasted basically the same as what he had eaten before.

Now the cake and cream are ready, with only the final step of assembly left. Even Li Heng himself couldn't help but feel a little excited.

"This is a ten-layer cake! Even before, I had only seen it through the screen, but I never thought that I would be able to make one myself!"

Birthday cakes of all shapes and sizes began to appear around him, all of which he had seen in his previous life.

"Snapped!"

After fantasizing for a while, when Li Heng was about to start assembling, he suddenly slapped his thigh, as if he had thought of something important.

"I was negligent! I should have made a stand to place the multi-layer cakes first."

If you stack ten layers of cake directly on top of each other in order from big to small, the cakes at the bottom will definitely be squeezed and deformed.

Therefore, when making multi-layer birthday cakes, a stand is usually used to separate each layer.

Li Heng also thought of this problem just before taking action.

Fortunately, the structure of this bracket is very simple, and there are no requirements for the material, so it should be quick to make.

Before doing so, Li Heng put the freshly whipped cream back into the refrigerator.

It's not like a sponge cake that you can leave on the table and ignore for half a day.

Cream is much more delicate than cake. If you leave it directly at room temperature, it will melt after a while.

The safest way to store it is to refrigerate it.

After putting the cream in place, Li Heng took out several low-level iron swords of the same material from the storage ring.

These are the raw materials for making cake stands.

If Li Heng remembered correctly, these broken swords should be Qian Ruming's collection.

Last time, in order to test the hardness of the spicy strips made by Lu Xiaoxiao, Li Heng specially borrowed some weapons from Qian Ruming.

As a result, the spicy strips were too hard and broke all the weapons.

The remaining pile of scrap copper and iron was worthless, so Li Heng had to collect it.

I didn't expect that! Today they also have a chance to be "reborn".

Li Heng summoned fire and melted the dagger into molten iron again.

Then, according to the shape in his mind, he used the power of the God of Cooking to squeeze the molten iron into the shape he wanted through air.

Ten thin metal discs, just the right size for the ten cakes, are connected at the center with a hollow iron rod, and a simple load-bearing base is added at the bottom.

There is a six-inch gap in the middle of each disc, and when it is finished and placed on the table, it looks like a pagoda.

Now that the cake stand is ready, we can finally start the last step.

First, cut the sponge cake horizontally into two thin slices.

Place one of the slices on the cake stand, take out the cream, spread it on the cake with a spatula, and smooth the surface of the cake like painting a wall.

Then sprinkle some diced fruit on the round surface of the cake, cover it with another piece of cake, and smooth it with cream.

The seams between the two pieces of cake should also be covered with cream, so that the two pieces of cake appear to be a whole from the outside.

Then put the cream into a piping bag, squeeze out some beautiful patterns around and on top of the cake, and sprinkle some diced fruit on it. This is considered a complete layer.

After repeating this process ten times, you have a ten-layer birthday cake.

It's probably like this.