Chinese Food
Plum cake
(63859 views)
This Ximei cake is excellent. It tastes rich and delicate. After adding Ximei, there is a sour and sweet aftertaste between the lips and teeth. It's a pity that I didn't cut the Ximei well. It should be cut a little more. Otherwise, all the Ximei will fall down. I used a rectangular platinum silica gel mold. I really like it. It doesn't touch at all. When demoulding, just twist it slightly. -
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredient
Step2:Put the eggs in the basin first. Drop in a few drops of lemon juice
Step3:Pour in all the suga
Step4:Beat at high speed until the egg liquid of the eggbeater is lifted and flows down slowly and will not disappea
Step5:Sift low powder and mix evenl
Step6:Slowly pour in the milk and mix wel
Step7:Add the sunflower seed oil slowly and mix wel
Step8:Pour the batter into the mould. Shake it lightl
Step9:Sprinkle with prune
Step10:Preheat the upper and lower tubes of the oven at 175 degrees. Add the second layer to the bottom and bake for 25 minutes
Step11:It's easy to demould with a little twist after bakin
Cooking tips:1. Sponge cake is the most important way to beat eggs. I use a chef's machine, so it's labor-saving and time-consuming. People who use an electric egg beater should be patient. 2. The smaller the prune, the better. I cut it big. 3. The temperature and time of the oven shall be determined according to the oven at home. I use Changdi 42L electric oven to cook delicious dishes.
