Chinese Food
Minced cake with shallot
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Scallion and meat cake. Scallion and meat cake and almond cake. Baking cake. Easy to make... Zero failure. I like to make salty cake with baking tray. I like to eat large and small cakes at home. -
Cooking ingredients
Cooking Steps
Step1:Prepare required material
Step2:Prepare all materials. The flour needs to be screened. Separate the albumen and egg yolk. The basin containing the albumen should be free of oil and water. It is better to use a stainless steel basin. Separate the egg white in one basin and put the egg yolk in another basin.
Step3:Add salt to the yolk. Use the beater or chopsticks to break it up. Put it aside for use.
Step4:Add water or milk to the other basin, and then add vegetable oil. Stir well. Sift in flour. Stir well. Add egg yolk liquid in three times. Mix well every time before adding the next time. Then the egg yolk paste is ready. If you need to add Cranberry or raisin, you can add it and mix well at this time. The batter is more fine without powder.
Step5:Albumen basin. Use the eggbeater to beat the fish eye bubble at a low speed. Drop a few drops of white vinegar or lemon juice. You can't do without it. Add sugar three times. Add fish to your eyes. Continue beating until the protein starts to become thicker. Add it to a thicker froth. When the protein is thicker, add the remaining sugar to the surface. Then continue hitting the small sharp pointed tip to make the cake.
Step6:(when the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. It can stop beating. After the dry foaming, do not continue to beat. If you beat too much, the protein will start to be lumpy, which will cause the failure of cake making.) If you want to make an omelet, you just need to beat it to the small, curved tip. You can beat the egg whites and preheat the oven.
Step7:Take 1 / 3 protein cream and add it to the yolk paste. Gently turn it over with a rubber scraper (from the bottom to the top. Do not circle it to avoid protein defoaming).
Step8:After mixing, pour the batter into the remaining 2 / 3 of the protein crea
Step9:Mix evenly with the same method until the egg white and yolk paste are fully integrated. The whole mixing process must be light, fast and soft to prevent defoaming.
Step10:Pour the cake paste into the mol
Step11:Sprinkle with minced pork, chives and sesame
Step12:Almond slices or materials you like. Drop 3 times from top to bottom to remove bubbles.
Step13:Put the mold in the preheated ove
Step14:Heat above 140 ℃ and bake in the middle for about 35 minutes unti
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Cooking tips:Note - the temperature is only used as a reference dough. At the beginning, it's a thick egg. It's about 60g. It's good for cooking.
