Chinese Food
Mango and orange puff cake
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After leaving the stage of baking Xiaobai, I always want to mix different ingredients in my own way to find more magical taste. Today, I'd like to bring you a small fresh dessert named mango tangerine puff cake. Crispy puff with mango mud. The top of the puff is full of almond crisps. There is also super satisfied mango pulp in the cake interlayer. Finally, it is put into the mouth together with the cream with orange. This taste. Ha ha. It's delicious until it's cracked. Let's try it.
Cooking ingredients
Cooking Steps
Step1:First of all, please don't be scared away by a pile of ingredients listed above. I just want to write as detailed as possible so that you can follow the recipe. In the picture, it shows four times the weight of the cake body. You can make mango flavor cake roll with this weight. Please refer to my Kiwi banana cake roll for the method. The quantity used today is very few and easy to operate. For the convenience of seeing the state, I'm four times the quantity to make it easy for you to see clearly.
Step2:The first step is to press the ripe mango into mud. There are many kinds of mango. See which one you like. Make sure it is well done. Mix well with sugar and corn oil added to the yolk.
Step3:After mixing, sift in low gluten flour and mix well. There is no dry powder. Don't mix it crazily. It will get gluten.
Step4:Separate the yolk of the egg white. The container of the egg white should be free of water and oil. Drop a few drops of lemon juice into the egg white. If there is no lemon juice, use white vinegar instead. Increase the stability of the protein. Mix the yolk with the batter.
Step5:Start beating the egg white. Use the egg beater first. Beat the egg white to the coarse bubble, then add 1 / 3 of the sugar in the protein part of the formula. Middle high speed. Beat to the fine bubble state. Add 1 / 3 of sugar. Continue beating until the protein appears the grain. Add the remaining sugar. Turn to low speed.
Step6:When the egg beater stops, the protein can pull out the small upright sharp corner. That is to say, the egg beater is finished. This is the protein state needed to make Qifeng cake.
Step7:Add 1 / 3 protein to the egg yolk paste, mix well, and then pour it back into the remaining protein. Use the method of cutting, mixing and mixing. Stir for about 50 times, until no protein can be seen. The batter is delicate. The oven is now warming up. Let's heat it up and down 150 degrees.
Step8:A 6-inch pizza plate. Oil it. Spread 6-inch oil paper on the bottom. Add the batter and bake it to form a 6-inch cake. If you don't have this tool, you can bake it in other shapes and cut it into 6-inch circles.
Step9:Put the batter in. Shake out the air. Put it in the oven. I have baked four plates. It takes 15 minutes. If you bake one, remember to shorten the time.
Step10:Shake the plate out of the oven. Turn it upside down quickly. I'm used to turning it upside down in the baking pan. This way, the top layer of skin can be sticky off. It's white, tender and tender.
Step11:Wait for the cake to cool. Make puff batter. No need to soften the butter. A small milk pot, butter and sal
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Cooking tips:1-oranges can be changed into oranges. Better taste. Peel the oranges. Remove the pure pulp and cook. 2-It's not easy to operate with less quantity. You can double the cake body as I do. You can eat the rest of the cake alone or add them all into it. 3 - leave a message if you have any questions. The menu is very long. It seems to be troublesome. The sense of achievement after finishing the harvest is also full. Come on, everyone, you have skills in cooking.
