The climax cake sounds profound, but it is not difficult to master the technique of Qifeng cake. But there are two differences, mainly from three aspects, of which protein clearance and water bath method are the key, and mastering these is better than cake room.
Exquisite and soft ancient cakes, protein's delivery and water bath method are the key. If you master them well, you will succeed.
First of all, the amount of gluten should not be too much. If there is too much flour, the taste of the cake will become slightly tight and lose its lightness. Second, protein can't be too thick, so can a fire. In other words, the protein is not flowing, with obvious patterns, and the protein is delicate and shiny. When the foaming machine is lifted, the protein is in a hooked state, which is the key to keeping the cake moist. Third, use the water bath method. That is to say, put the baking tray with cake paste on the baking tray with cold water. The water in the baking tray must be more than a quarter of the cake baking tray, and if possible, it is best to keep it at one third. Because of water resistance, the bottom of the cake is not sticky, the color is unchanged, the humidity of the oven increases, and the moisture in the cake rarely evaporates, making the cake moist and refreshing. The last two points are actually exactly the same as the operation of light cheesecake.
Some people are afraid that the mold will turn black after being heated in water, so they put the grill on the water board and the cake oven on the grill. This looks like water, but it's not a water bath. The cake oven is heated separately, so it is different from the partition sitting in the water. Long-term blocking of water heating and low-temperature baking can also make perfect ancient cakes, but it is said that this method is not a "water bath method".
After doing these things, the delicate and soft old cake will be a success immediately.
I made the ancient cakes today in a very general way. I made an ancient cake with a perm the other day. In contrast, the perm face is softer and the taste is more delicate. These two kinds of ancient cakes with different operation methods can be tried by interested friends.
A high-standard cake is as soft as a cloud. You can open it with this square, and you can eat the whole day's spirit for breakfast.
Protein 182g (5 slices), fine sugar 60g, corn oil 60g, pure milk 65g, gluten 80g, egg yolk 90g) [quantity] 18 * 18 * 6 Limibo baking tray is used to bake ancient cakes of guests.
[Combustion] Water bath method, cold water tray, upper and lower fire 150/ 170, 70 minutes.
[production process]
1. Raw material preparation: 5 eggs, each about 60g. The egg yolk in the recipe may not be too strict and may fluctuate up and down. Low gluten flour, corn oil, milk, sugar;
2. The egg yolk of protein is separated, and the protein enters the oil-free water in methionine basin. Weigh the yolk directly, pour in corn oil and milk, and you can enter the mirror at once and wash a few small bowls. The novice had better put it in step by step, stir it well, and then put down a material. (William Shakespeare, North? Exposure (American drama, eggs) Weigh flour with a sieve. Measure the weight of fine sugar.
3. Cut a 33 * 33cm non-stick oilcloth bowl, put it into a 18 * 18 * 6cm cake baking tray, and clamp the edge of the oilcloth with pliers. Prepare a deep baking tray so that you can hold cold water and take a bath.
4. Mix egg yolk, milk and corn oil evenly by hand to make it an oil-free star;
5. Sieve the gluten powder into the egg yolk milk, stir it evenly by hand, and lift it to the foaming machine, and the egg yolk dough will drip gently. Get ready.
6. Beat the egg whites with electric egg beater high speed, add 1/3 sugar, and continue to beat at high speed.
7. When the fire is light, add one-third sugar and continue to send it at high speed.
8. When the protein is fine and has obvious texture, add 1/3 of the remaining sugar and adjust from high speed to medium speed.
9. When there is a little resistance, lifting the foaming machine will greatly bend the protein dough.
10. Spread one third of protein on the yolk paste.
1 1. Stir evenly by hand and roughly.
12. Pour the mixed egg yolk into the egg white paste basin.
13. Turn it over or cut it from bottom to top with a scraper to make a delicate and shiny cake dough. At this time, the oven begins to preheat 170 degrees. Exquisite and soft ancient cakes, protein's delivery and water bath method are the key. If you master them well, you will succeed.
14. In ancient times, the cake was poured on a baking tray in the morning.
15. Shake the baking tray on the table a few times, shake out the big bubbles inside, and scrape the surface with a scraper. Remove the clip. Cake paste baking tray is placed in a large baking tray filled with cold water, and the water depth of the baking tray should reach at least a quarter of that of the ancient baking tray.
16. Put the oven into the preheated middle layer of the oven, and deteriorate 150, summer 170, 70 minutes. Adjust the temperature and time according to the actual situation of your oven.
17. Bake for 30 minutes.
18. Bake for 50 minutes.
19. Bake it as soon as you have time, shake the scone tray on the table a few times, take away all the tarpaulins, and tear them everywhere to reduce the heat.
20. The cake is surrounded by oil paper, so the corners are not obvious. Cut it around with a cake knife.
2 1. Cool and chop for eating. When the skin is dry, you can brand it with your favorite cake pattern.
In the past, cakes worked like Qifeng cakes. Not only the formula is slightly adjusted, but also the humidity is increased by water bath method. In addition, when the foaming machine is lifted, the protein dough is in a hooked state and the cake will not be broken.
23. The baking temperature and time are adjusted according to the size and actual situation of the oven.