Chinese Food
Strawberry jam doughnut
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Strawberry has juicy pulp, special and rich fruit fragrance, high nutritional value, rich vitamin C, which is helpful for digestion, eyesight and liver. I can't eat all the strawberries in spring. I boil them and put them in jars and refrigerate them. This time, we use it to make three kinds of doughnuts with different flower shapes. No baking powder, Qifeng method and dried cranberries. It's more nutritious and delicious. To make Qifeng mould, keep it clean - oil-free and water-free. I wipe it with tianhi Meihua drawing paper, because it's wood color drawing paper. It's soft, strong, hard to break with wet water. It's clean and sanitary. It's easy to use.
Cooking ingredients
Cooking Steps
Step1:Clean the doughnut mold. Wipe it with the tianhi Meihua paper (100% natural bamboo fiber, healthy, not bleached, not easy to break when wet) until there is no water.
Step2:Beat the egg tray. Wipe it with the tianhi Meihua extraction paper until there is no water or oil.
Step3:Take two eggs out of the refrigerator. Wipe them with the tissue paper.
Step4:Separate the protein and yolk.
Step5:Drop 2 drops of lemon juice into the protein (after the lemon is washed, dry it with the tissue of tianximei flower).
Step6:Add 25 grams of strawberry jam to the yolk.
Step7:Add 10 grams of water and 15 grams of linseed oil.
Step8:Use the hand beater to stir evenly.
Step9:Sift 45g of low gluten flour. Pour into the egg yolk paste.
Step10:Turn it up and down with a scraper to make a delicate batter (I use the hand eggbeater to draw the J shape and mix well); preheat the oven for 160 ° 10 minutes.
Step11:Beat the egg whites with an electric beater. Add brown sugar granules (or white sugar) twice.
Step12:Beat until hard foaming (small, upright corners of the cream).
Step13:Pour one third of the cream into the yolk batter. Mix gently and quickly to make a cake batter.
Step14:Turn over the batter. Then pour it back into the remaining protein cream. Turn over quickly and evenly.
Step15:Mixed state.
Step16:Brush the mold with a brush. Sprinkle the chopped cranberries separately (the oil is extra).
Step17:Pour the cake paste into the decoration bag. Squeeze it into the mold.
Step18:Lift the mold and shake it gently to produce bubbles. Send it to the middle layer of the preheated oven. Heat up and down for 160 ℃. 20 minutes or so.
Step19:After baking, it should be fired immediately, shaken for several times, and demoulded when it is cooled to warm temperature (the middle hole of the mold can be demoulded by drawing a circle with a toothpick).
Step20:Swee
Step21:Deliciou
Cooking tips:1. It's better to sift through the low powder to make the finished product softer; 2. Separate the yolk and egg white and put them in a clean oil-free basin; 3. Beat the egg white until it's hard to foam - pull up the beater. The egg white is in a small upright corner; 4. When the egg white cream and the egg yolk paste are mixed together, the method is to cut and mix them. It's like cooking. Turn them up from the bottom of the basin and then cut them with a scraper. It's not easy to eliminate bubbles. But the method must be fast; 5. Every family Different oven. Different temperature and baking time. Master it by yourself. Observe the color of the cake. Do not bake the surface. There are skills in making delicious dishes.
