Chinese Food
Magic cake
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Isn't it amazing that one batter makes three different flavors? One layer is as soft as sponge cake, the other is as sweet as Cassida sauce, the other is as smooth as pudding and chewy, but the method and material are extremely simple. Let's take this magic cake together. Why are there three layers? In fact, the reason for stratification is that different raw materials in raw materials are decomposed at high temperature, and then stratified according to the mass size. The starch in the flour is separated from the protein. The quality of starch is high, so it sinks at the bottom. The taste is chewy. The protein separated from the starch in the flour floats up. Together with the light protein, the top layer of the cake is fluffy. The middle layer is between the lightest and heaviest. It is mainly composed of egg yolk. The taste is as smooth and delicate as casda
Cooking ingredients
Cooking Steps
Step1:Whisk four yolks with sugar until whit
Step2:Add melted butter and cold water and beat evenly with the egg beate
Step3:Sift in low gluten flour and mix evenl
Step4:Add vanilla liquid and pour it into milk in several times to mix evenl
Step5:Beat four proteins with lemon juice until they are wet foamed. When lifting the eggbeater, the protein will show a soft little hook (there are small pores as a whole, rather than a smooth and dense protein body)
Step6:Add the protein into the batter in three times. It doesn't need to be stirred evenly. The final batter should be slightly viscous. But it's much thinner than the ordinary cake batter (because of a large amount of milk). And there are many clumps of protein in the batter
Step7:Pour into 20 × 20cm square mol
Step8:Bake in oven at 160 ℃ for 50 to 55 minutes. Or 150 for one hour. Cool and cut into pieces
Step9:With a chocolate magic cake
Cooking tips:Eggs, milk and butter should be kept at room temperature. This is very important. Many students failed because the oven temperature did not reach the actual 160 degrees. The baking time was not enough, resulting in the final cake is not obvious or the upper and lower layers are not well cooked in the middle. Therefore, it is recommended that everyone preheat the oven evenly. The time must be flexible. It is normal to extend the baking time when appropriate. But if the cracking is very strict, it is normal If it's heavy, you need to lower the oven temperature immediately to cook delicious dishes.
