Chinese Food
Fire to explosion
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The hottest cake in the cake industry recently must be this brown sugar popsicle cake. As soon as the weather is cold, the black sugar pearls will be everywhere. This is not the case. Another step in the cake industry. And such a match is actually. However. Fire. Explosion. All. Net. However, the most attractive thing about this black sugar pop cake is that it flows down like a waterfall. On the Cassida sauce flowing by black sugar, it's like the eruption of nature's volcano. It can't be moved at all. Dahu amazing ~ of course, the taste is also unique. The sweet Cassida sauce is poured on the cake. It's like walking on the cloud Indulge in the deep love. The black sugar syrup that comes down from time to time is accompanied by the Pearl drill in the mouth. It makes your tongue dance. The taste is very rich and there is not much to say. (besides, drooling) I'm here today to teach you how to make this cow driven black sugar pop pulp cake. This popsicle cake is divided into three parts-
Cooking ingredients
Cooking Steps
Step1:Let's make Qifeng cake first. Separate the egg protein and egg white. Put them in a clean bow
Step2:Add 30g of water and 38g of corn oil to the yolk. It doesn't need to be whipped. Stir well with the yolk
Step3:Sift 60g of low gluten flour twice to make sure it is loose enough and easy to mix with liquid at the bac
Step4:Put the sifted low powder into the yolk liquid. Stir gently with the egg pump. Z-shape stir until there is no dry powder. There is no particle sense and it is smooth and delicate
Step5:Then we'll beat the egg white. In order to remove the fishy smell of the egg white, first squeeze a few drops of lemon juice into it. Then, open the eggbeater and quickly beat the egg white to a semi wet state
Step6:Add 1 / 3 sugar and continue to beat until the sugar is completely melted
Step7:I added sugar three times. Because too much sugar at one time will inhibit the foaming of protein. So in order to ensure the stability of protein cream, I will add a small amount of sugar many times
Step8:You can turn the bowl upside down after you have sent it. It's OK that the protein cream will not fall out
Step9:Pick out a little egg white cream and mix it in the yolk paste. Mix the egg white and oil
Step10:Then pour it back into the cream. Then stir it with a spatula until it's completely mixed
Step11:Then put it directly into the mold. I can make two 4-inch cakes. Put them in the oven at 150 ℃ and bake them for 30-35 minutes
Step12:Qifeng cake will expand in the baking process. When it falls back slightly and the surface turns yellow slightly, it can be baked
Step13:Qifeng cake must be shaken heavily after it is taken out. It will give off heat. Then it will be buckled on the grid. After it is completely cooled, it will be demoulded. At this time, we can make a casserole
Step14:Beat the yolk with egg. Add 10g corn starch. Stir until it is completely mixed without dry powder
Step15:Put 200g milk in the milk pot. Heat 30g vanilla sugar until it melts. Turn off the fire. Vanilla sugar can also be replaced by ordinary sugar
Step16:Slowly pour the milk into the yolk paste. Mix it side by side. The milk has temperature. Otherwise, it's easy to burn the yolk into egg flowers
Step17:Then go back to the pot again. Turn down the heat and coo
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Cooking tips:There are skills in making delicious dishes.
