Chinese Food
Ancient early taste jade pillow cake
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The ancient taste. The ancient taste. Also the nostalgic taste. In the period of underdeveloped industry, food making may not be so delicate, but it must be simple and practical. Jade pillow cake. One of the classic early taste cakes. It looks like a pillow with a long square shape. It looks simple and simple. It tastes full of egg milk flavor. It seems that I came back to my childhood. At that time, everything was so simple and simple. It was memorable. Delicious food does not have to have a beautiful appearance, but it must be the most endurable. It can stand the test of time. After many years, it will still be loved. This cake used to be butter. I used coconut oil instead. It has light coconut fragrance. Coconut oil is also a very healthy edible oil.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Separate the egg white and yolk. The almond slices in the picture were originally used for decoration. Later they were useless. You can sprinkle them on the cake paste as decoratio
Step2:Coconut oil melts in hot water. Pour in wate
Step3:Beat with egg until thic
Step4:Mix low gluten flour and corn starch evenly. Sift and add to coconut oil and water mixtur
Step5:Whisk back and forth in a zigzag pattern until there is no dry powde
Step6:The yolk is added to the flour paste in several time
Step7:Mix well each time, then add the next yolk. Mix wel
Step8:Beat the egg white with the electric beater at low speed until it is in the coarse bubble state. Add 1 / 3 of the fine sugar. Continue to beat the egg white at medium and high speed
Step9:Send the fine sugar added to 1/3 when the foam is fine. Continue to send
Step10:Whisk until there are lines. Pour in the remaining sugar. Continue to whis
Step11:Send until you lift the crooked hook (8) on the beater's head
Step12:Take 1 / 3 of the albumen cream into the yolk paste. Turn it over with a spatula and mix wel
Step13:Add 1 / 3 of the protein cream. Continue to mix evenl
Step14:Finally, pour all the batter into the remaining cream. Mix all the batter evenly
Step15:Put a little melted coconut oil on the inner wall of the toast box. Slowly pour the cake paste from 20cm away from the table into the toast box
Step16:Preheat the oven in advance. Heat it up to 190 ° C and heat it down to 140 ° C. bake the cake paste for 10 minutes. Then take it out and cut a long mouth in the middle with a knife at the edge of the oven. Push in the cake. Adjust the oven temperature. Heat it up to 160 ° C and heat it down to 150 ° C. keep baking for 30 minutes
Step17:Take out. Put the cake box upright. After the cake cools down, demould it
Step18:You can eat it when you slice it. The fragrance of the egg is light with coconut fragrance. The simple cake. I believe that all the people at home like it very much
Step19:It's appetizing - learn to do it quickly. Try it
Cooking tips:1. When turning the cake paste, do not stir it. Turn up and down the J-shaped or Z-shaped to avoid defoaming; 2. Use salt-free butter without coconut oil; 3. It will be easier to use the release knife when demoulding; 4. If you need to use almond slices as decoration, sprinkle almond slices after the cake paste is poured into the mold. There are skills in making delicious dishes.
