Chinese Food
A cake that cracks randomly
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This cake was made by accident. Because butter was meant to soften and make cookies. Later, in order to speed up the softening, I put it on the windowsill in the early morning. I didn't expect that. I was suntanned by the sun. Ha ha. I think it's a pity to waste it. I groped for the recipe and made a naturally cracked cake to eat. Actually. I think it's very good. I want to write it out. In fact, life is the same. Sometimes some things may not turn out to be satisfactory, but there may be unexpected gains.
Cooking ingredients
Cooking Steps
Step1:Separate egg yolk and egg white. Set aside.
Step2:On the left, my butter is separated from the water and oil after drying . On the right, my butter is heated again after being used overnight. You can directly heat the butter in water and soften it into butter liquid.
Step3:Add all the milk into the butter liquid. Stir well.
Step4:Boil three yolks and add them to the milk and butter mixture. Stir well with the hand beater.
Step5:Sift in the low gluten flour and mix well to make a batter. To be used.
Step6:Drop a few drops of lemon juice into the separated egg white. Whisk until the thick fish is soaked. Add 10 grams of sugar powder
Step7:Use electric egg whisk to produce fine white foam. Add 10 grams of sugar powder. Then continue to pass the protein. When the protein has clear lines, add 10 grams of sugar powder. Continue to beat. When the protein is sent to dry foaming, the egg beater can pull up a small sharp angle, and the small sharp angle is not bent.
Step8:Take the protein and put it into the yolk paste for three times. After fully mixing each time, put in the protein again. Remember to circle and stir. Use the method of turning up and down.
Step9:Pour the batter into the prepared mold. Drop it vertically from 2030cm high. Shake out the bubbles.
Step10:Preheat the oven in advance and put it in the middle of the oven. Bake it at 150 ℃ for 20 minutes. It is observed that the cake is not cooked. Bake it at 180 ℃ for 20 minutes. Cover with tin paper when baking to 15 minutes.
Step11:After baking, let it cool and demould. It was taken at night. The light is not very good
Step12:Finished product.
Step13:Finished product.
Step14:Finished product.
Step15:Finished product.
Cooking tips:1. In fact, the taste of the cake I made is very ideal. To tell you the truth, the process of making it is very uneasy. I don't know what the result is. But it's quite successful. 2. The taste is more delicate than Qifeng cake. It's a bit like light cheese cake. But it's a little fluffy. 3. This cake is not very sweet. It is suitable for children. If you like something sweet, you can add sugar properly. 4. The mold can be changed into a 6-inch movable bottom round mold. 5. If you like people who don't stick to the shape, you can try this cake. There are skills in making delicious dishes.
