Chinese Food
It's softer than Qifeng cake - Ancient early cake
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Cooking ingredients
Cooking Steps
Step1:Prepare the above material
Step2:Put the corn oil in the pot. Heat it to 80 degrees. Let it simmer for about a minute
Step3:Pour the heated corn oil into the sifted low gluten flour. Stir quickl
Step4:The mixed flour paste is in a very delicate stat
Step5:Heat the pure milk a little. Pour it into the batter and stir it quickly
Step6:When milk is added, the batter will become a lump. This is because the water and oil can't mix
Step7:Add the separated yolk to the milk batter on top. The lecithin in the yolk will make the water and oil magically blend togethe
Step8:Add egg yolk and stir to make it smoot
Step9:Separate the egg white and drop a few drops of lemon juic
Step10:Use the eggbeater to beat until the big fish eye blisters appear. Add 1 / 3 sugar
Step11:When it reaches a dense bubble, add 1 / 3 suga
Step12:When there is a little grain, add the remaining 1 / 3 suga
Step13:At last, it can be turned to the present hook stat
Step14:Add 1 / 3 protein to the yolk paste and mix wel
Step15:Pour the batter into the rest of the egg white. Continue to mix well
Step16:I used the eight inch round movable bottom mold. The bottom of the mold was covered with tin paper. The inside was covered with oil paper
Step17:Pour the mixed egg yolk paste into the mold. It's about eight minutes full
Step18:Put the mold into the baking pan with water. The water is about two or three centimeters. Heat the upper and lower tubes with water bath at 140 degrees. About 70 minutes. Pay attention to the observation in the second half. If it is colored, cover with tin paper
Step19:After baking, it can be demoulded directly without back button. The structure is very delicate and soft
Cooking tips:1. The heating temperature of corn oil should not be too high or too high. A small fire can be used for about one minute. It's better to measure the temperature with a thermometer. 2. It's better to heat the milk before pouring it in. 3. It's better not to be too cold. 3. It's better to evenly and delicately spread the protein. It's OK to present a curved hook. 4. It's not too hard to spread. 4. It's better to wrap the tin paper on the movable bottom mould tightly. 5. When the baking is almost over, it can be used as a cake inserted by a Medium. If there is no cake liquid glued to toothpick, it means that there are skills in cooking.
