Chinese Food
Angel Cake
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Angel food cake became popular in the United States in nineteenth Century. It is very different from other cakes. Its cotton texture and color are made from hard boiled egg white. White sugar and flour. No oil and water. Therefore, egg foam can better support cakes. There will be a few egg white left in each egg tart. Then use it to make angel cake. The taste is totally different from Qifeng cake. The color is beautiful and white.
Cooking ingredients
Cooking Steps
Step1:Here are the three egg whites left over from making egg tarts. It comes in handy.
Step2:Beat the egg white to hard foaming. Drop a few drops of lemon juice or orange juice. White vinegar is OK. It's ok if you don't put it.
Step3:Sift in the low gluten flour.
Step4:Cut and mix evenly. Do not mix in circles to avoid protein defoaming.
Step5:Pour it into the mould with the tin paper laid. Shake out the bubbles. I use the six inch mold here. It's a little thin. It can be measured with a four inch mold.
Step6:The oven is 160 degrees and 25 minutes.
Step7:Buckle it upside down on the net plate. Demould it in half an hour.
Step8:All right.
Step9:Cut it right.
Cooking tips:There are skills in making delicious dishes.
