Chinese Food
Falling flowers cake (8 inches)
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Cooking ingredients
Cooking Steps
Step1:Separate the protein from the yolk.
Step2:Add water and corn oil to the yolk. Mix well with a hand beater.
Step3:Sift the low gluten flour into the yolk.
Step4:Use a hand beater or silica gel scraper to stir evenly. Don't draw circles to avoid cramping. The purpose of any other method is to mix them well to get a fine yolk paste.
Step5:Beat the egg beater at a low speed. Beat the egg whites until they froth. Add salt and a third of sugar. Continue to beat.
Step6:Beat until the protein is fine, then add a third of sugar. Continue to beat.
Step7:Add the remaining sugar when the foam is wet. Continue to beat.
Step8:When you hit the protein, it's smooth and delicate. You can pull up the sharp corner. After the egg white is sent, preheat the oven at 130 degrees. The specific temperature is adjusted according to the temperature difference of each oven.
Step9:Put a third of the protein in the yolk paste. Stir well.
Step10:Pour the mixed cake paste into the rest of the protein. Stir well. Time should not be too long. As long as the protein is in place, it can be safely mixed.
Step11:Mix the cake batter evenly.
Step12:Pour the cake paste into the eight inch mold. After the oven is preheated, put the cake mold into the middle and lower layers of the oven. The time is set to one hour.
Step13:When the baked cake comes out of the oven, it will be buckled immediately after falling on the front. Thoroughly cool and demould. I'm freehand demoulding. It's fast and convenient. Cut the cake into three pieces after demoulding.
Step14:Whisk the cream with sugar until it flows slowly. No need to beat.
Step15:Spread the mango and cream on the cake. Spread it and then put on a layer of cake. Continue to spread.
Step16:On the last layer of cake, first spread a layer of cream, then spread mango, and then start to extrude the pattern randomly, causing the effect of falling flowers.
Cooking tips:1. As for the degree of protein delivery, in fact, both wet and dry properties can make Qifeng cake successful. However, if wet, some new friends are afraid that if they don't master it well, it will be easy to defoaming. If dry, sometimes it will be easy to crack. The best thing is to send the wet nature close to the dry state. This can be mastered with more practice. 2. When whipping with light cream, it's better to use sugar powder than sugar. I use Nestle light cream. It starts at a low speed for one minute, in the middle at a high speed for two minutes, and in the last minute at a low speed, because it's OK to make a naked cake and then beat it to about seven minutes. 3. Baking temperature and time are based on your own oven temper. The size of the cake is different, sometimes the time and temperature will be different. The temperature of the big cake is lower and the time is longer, then it can be baked completely. There are skills in making delicious dishes.
