Chinese Food
Briquette cake (Qifeng cake plate)
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The briquette cake that was popular on the Internet and in the streets years ago. Today, I finally pull the grass. Guys. Do I still do the same? (the following quantity can be made into 2 6-inch round moulds. 5 4-inch round moulds) actually, the coal cake sold in friend circle and restaurant is not a cake. It's a kind of muffin. It's a kind of muffin made of black rice and corn. The taste is not as delicate as that of Qifeng cake. Compared with the muffin, I prefer the cake. So I chose the most commonly used Qifeng cake method. In the modeling, I used the most common milk tea straw. It's very common It's easy to dig out the coal hole. I didn't expect that the cake was really like that. Because there was no suitable small round mold. The 6-inch cake round mold was used. So my coal ball cake was enlarged version. The result was not very good. So I picked a coal ball with the 4-inch Mousse round mold. It felt more realistic. After eating this coal cake, you will be able to eat the coal (mildew). I hope you will be prosperous and prosperous in the new year
Cooking ingredients
Cooking Steps
Step1:Prepare two stainless steel pots without oil and water. Separate egg yolk and protein separatel
Step2:First add 55g corn oil into the separated yolk (if there is no corn oil at home, it can also be replaced by salad oil). Use the hand beater to stir evenly.
Step3:Add 55g pure milk. Stir well.
Step4:Then mix the low gluten flour with the edible bamboo charcoal powder and sieve it into the yolk liquid
Step5:Use the hand beater to stir or cross cut and mix evenly until there is no particle - (never circle. It's easy to get gluten and affect the taste of the cake
Step6:I'm going to take the most important step. That's the protein. (the success or failure of the egg white will affect the finished cupcake.) first drop the lemon juice into the egg white. (3 drops is enough.) If you don't have lemon juice at home, you can use white vinegar instead.
Step7:First, turn the electric beater to low speed (I use the third gear). Then, when it's like a fisheye bubble, add a third of the fine sugar.
Step8:Continue to use low gear to deliver protein. When the protein becomes thicker, add 1/3 fine sugar and continue beating.
Step9:When you see the protein getting thicker and there are lines, add the last third of sugar and continue to beat
Step10:When lifting the electric beater and finding that the protein on the beater can pull out the curved sharp corner, it means that it has reached the wet foaming
Step11:After the wet foaming is achieved, adjust the speed of the electric egg beater from the original low speed to the highest speed. Continue to beat. Until the egg beater is lifted, the two egg beaters are upright, and the short sharp corners will not bend, indicating that the protein has reached the dry foaming, and the beating can be stopped.
Step12:Use a silica gel scraper to first fill 1 / 3 of the protein into the batter. Then quickly mix the batter and the protein. (note - do not draw circles when mixing. Also turn it up and down evenly until the protein and batter are completely integrated.
Step13:Then pour all the batter into the rest of the protein. Mix in the same way
Step14:Pour the mixed batter into the mould in turn. Pick up the cake mould and put it on the table and tap twice. Make the batter even and level off
Step15:Preheat oven 150 degrees in advance 5 point
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Cooking tips:1. The container for protein and egg yolk must be free of oil and water; 2. The protein must be sent to hard foaming; 3. The oven must be preheated in advance; 4. The specific temperature should be adjusted according to the temperament of the oven. There are skills in making delicious dishes.
