Chinese Food
Bean curd
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Bean milk cake is a very popular cake at present. It is popular because of its simple shape and unique taste. The cake Miss recommended to you is a 100% fail free soy milk cake with a very good taste. The beauty is also a bar. I hope you like it~
Cooking ingredients
Cooking Steps
Step1:A Qifeng slice part - egg - 3 fine sugar - 35g lemon juice - a little low gluten flour - 7075g (add 70g for soft and 75g for hard) milk - 45g corn oil-40g1, separate the egg yolk and egg white of 3 eggs into two beating bowls. Add 10g to the egg yolk with the 35g sugar prepared for mixing the egg yolk (the remaining 25g is used for beating the egg white) drop a little lemon juice to remove the fishiness of the egg white. 2. Add the egg yolk with sugar. Manually draw 1 ”Beat until the color turns a little white. Add 45g milk and continue to mix evenly by hand. Add 40g corn oil and mix evenly by hand to complete emulsification. 3. Beat the albumen to the hard foaming. 4. Mix the beaten albumen and the emulsified egg yolk evenly. Heat up and down to 175 degrees and bake in the middle and lower layers for 25 minutes (Changdi oven
Step2:B. part of casida soy sauce - yolk - 2 white sugar / fine sugar - 30g low gluten flour - 30g soy milk - 200ml cream cheese - 100g light cream - 50G1. After separating the yolk and egg white, only use the yolk (part of the egg white can be kept in the empty bowl of the fresh-keeping film refrigerated / frozen for proteoglycan). 2. Mix 30g sugar and yolk. Mix evenly by hand. 3. Add 200ml soy milk and mix evenly. 4. Add 30g low powder Sift and stir evenly. 5. Prepare a small pot (preferably a milk pot) and pour the prepared soymilk paste into the milk pot. Heat it over a small heat and stir it with a hand mixer. Stir until it is at the initial consistency. Remove from the heat and add 100g cream cheese (cream cheese is cut into small pieces in advance). Stir for several times and then heat it to continue to stir evenly. The principle of stirring at this time is to stir it under a small heat for 5 seconds and then remove from the heat and stir vigorously for 15 seconds Stir the cream and cheese granules evenly. Repeat the stirring back and forth. Guide to stir the soybean paste evenly and finish the production. 6. To be dried to hand temperature, it can be put into a mounting bag for storage / us
Step3:C cake part - box props - a flower mounting bag - 2 fried soybean flour - a number of 1. Use the box mold to print Qi Feng pieces of the same size on the baked Qi Feng piece for standby. One cake needs three pieces. 2. Put a Qi Feng piece. Then put the packed bean milk casda sauce in the flower mounting bag and squeeze it evenly on the first Qi Feng piece. Then cover the second Qi Feng piece. 3. Put the second Qi Feng piece on the second Qi Feng piec
Cooking tips:1. This protein must be beaten as hard as Qifeng, so it will taste good in soy milk. If it is refrigerated, it will not be too soft or not delicious. On the contrary, if the protein is beaten by wet foaming, it will be soft. If it is refrigerated, it will be more wet or not delicious. On the taste, it will be a little thin [how to beat the protein]. First, 25g sugar will be added three times. When it is added for the first time, the protein status is that the fish eye bubble will become uniform When the vesicles are slightly striated. When the egg beater is added for the second time, the protein state is clear and big pattern. When the egg beater is lifted and small hook is added for the third time, the protein state is obvious pattern. When the egg beater is lifted and small hook is added for the third time, the protein level of the whole body will be adjusted after adding the third sugar. The egg beater will be sent at a low speed first. When there is resistance between the egg beater and the hand, switch to medium speed When you have resistance, switch to high speed. When you reach high speed, you also have slight resistance. Stop. The protein will be dismissed. OK) if your protein is really palm
