Chinese Food
Magic cake with coffee flavor
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Recently, this magic cake has been planted with grass. The making process is similar to sponge cake, but after baking, it will automatically form three layers with distinct layers. The top is fluffy sponge cake, the middle is similar to soft casda depression, and the bottom is similar to pudding taste. You said that magic is not magic and so interesting things are less than me. In fact, the reason for layering is that different raw materials in raw materials are decomposed at high temperature and then layered according to their quality. After high temperature separation of starch and protein in low flour, the quality of starch is high, so it sinks at the bottom to form the bottom layer with chewy pudding layer, and the protein floats up with light texture to form the top layer with fluffy cake layer, while the middle layer between them has more yolk components to form the smooth taste of casda, which is an 8-inch three energy round mold
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:The mold of the movable bottom must be wrapped with a layer of tin paper. Or the inside is covered with oil paper, which is easy to demould. This kind of cake paste is very thin, so don't forget it.
Step3:Both butter and water are heated in microwave oven. Butter is heated to liquid. Water is heated and coffee is boiled. Then it is cooled. Egg yolk protein separation. Add half sugar to egg yolk. Beat until white.
Step4:Pour in the liquid butter while stirring. The yolk paste with butter will be more and more thick.
Step5:Sift the low powder into the yolk paste. Continue to stir until there is no dry powder
Step6:Add milk in batches. Stir well. The proportion of milk is large. Be careful when mixing. Don't spill it.
Step7:Pour in the cool coffe
Step8:Add a small cap of coffee liqueur and mix well.
Step9:Then we start to kill the protein. The remaining half of the sugar is added three times. The first time I sent the protein, I had a big fish ey
Step10:When the albumen paste starts to become delicate, add the second sugar while beatin
Step11:The albumen paste becomes obviously delicate, white and glossy, then beat and add the third suga
Step12:Send to wet foaming, that is, the albumen paste is fine and glossy. Lift it up with a big hook.
Step13:Take a small part of the protein paste and add it to the batter. Cut and mix it evenly, then add the remaining protein paste in several times.
Step14:The water content of the batter is large. Part of the protein added to the batter will float on it. It is not easy to mix. Here we must use the method of cutting and mixing. Slowly mixing. It is not necessary to cut and mix all the albumen paste evenly. It is also OK to leave some small pieces of albumen paste. Premise. Be careful not to defoaming.
Step15:Preheat the oven 180 degrees. Heat it up and down 150 degrees for 1 hour. (time and temperature are only for reference) use a toothpick to poke it before it is put out of the furnace. If there is no attachment, it can be put out of the furnace.
Step16:After baking, do not demould first. Put it on the grill to cool and then put it in the refrigerator for three hours before demoulding and cutting.
Step17:When eating, you can sprinkle some sugar powder for decoratio
Cooking tips:1. The paste is very thin. Make sure to wrap tin paper on the outside of the mold. It is also recommended to pad oil paper as a whole inside, because it is not easy to demould. 2. This method is applicable to 8-inch three energy round mold. 3. When adding the albumen paste, cut and mix. But do not defoamer. Do not mix all. 4. Butter liquid and coffee liquid. Cool them and then pour batter into them. 5. Bowl for egg yolk. Make sure to choose a large basin. Because the milk added in the back is very large. 6. Magic cake is not like ordinary cake. The top of the cake will be sunken after baking. 7. Just out of the furnace. Its interior is soft. Do not demould. After cooling and refrigeration, demould and cut the block. There are skills in making delicious dishes.
