Introduction: When it comes to bread, everyone has eaten what flavor of bread? Bread can be said to be a high-calorie food, a lot of bread or sugar, which has a great deal of resistance to the girl who loves beauty. But still eaters can not resist the temptation of bread. Home baking cake, to pursue the hundred percent taste, no better than this method, a perfect experience!
Speaking of ancient morning cake, in recent years can be said to be popular on the Internet, this texture really afford it so fire, it is really delicious, eat a bite of the addictive feeling, the texture is too delicate, today I bring a low-sugar and low oil a ancient morning bread. The next step is to take a look with the editor to see how it is made.
Old Fashioned Cake
By Lingzi Gourmet Kitchen
[Ingredients]:
9 eggs, 135g low gluten flour, 110g salad oil, 90g milk, 1g refined salt, 75g powdered sugar
[Step 1]:
Heat the salad oil in the microwave for one and a half minutes; (PS: the bowl used for heating must be a heat-resistant glass or porcelain bowl, plastic bowls are not recommended)
[Step 2]:
Pour the heated salad oil into a bowl.
[Step 3]:
Add the low gluten flour and mix quickly;
[Step 4]:
Then add the milk.
[Step 5]:
At this point, you will feel that the batter has thickened a bit when you toss it, mix it well;
[Step 6]:
Add the egg yolks and continue to mix well
[Step 7]:
At this point the yolk batter will be much smoother, just mix until smooth;
[Step 8]:
At this point the oven can begin to preheat, 180 degrees for 15 minutes (PS: preheating time should not be less than 15 minutes) Egg whites beat until thick bubbles, add half of the powdered sugar, continue to beat until thick, then add the remaining half of the powdered sugar, and continue to beat until the curved hook, the
[Step 9]:
This is the final beaten egg white
[Step 10]:
First of all, get one-third of the egg white into the egg yolk paste, mix well; and then the yolk paste mixed well back into the remaining two-thirds of the paste, mix well without particles can be (PS: must be mixing, do not make circles type of mixing)
[Step 11]:
Pour into a baking pan lined with greaseproof paper, the greaseproof paper around the baking pan must be higher than the baking pan 5-7CM; (conducive to the cake to grow taller) Pour into the baking pan after shaking out the big bubbles, so that the baked cake organization is delicate;
[Step 12]:
Just bake at 180 degrees for 70 minutes under water;
[Step 13]:
After baking, take it out and shake it once or twice to release the mold, tear off the greaseproof paper, and put the cake on a cooling net with clean greaseproof paper to cool.
Cooking Tip:
Do not use high speed to beat the egg white, the egg white is very rough when you use high speed to beat it. Baking time according to their own oven performance discretionary adjustment, this cake is suitable for low-temperature slow baking, the cake is not completely stable before the middle do not open the oven door. Directly baked cake bottom layer will also be baked burnt color, do not want the bottom also have color, to use the water bath method, that is, mold below the baking tray, baking tray put 40 degrees of warm water, baked across the water to reduce the bottom of the fire, baked out of the cake will be more tender, the entrance that is melting is a secret. The purpose of sticking greaseproof paper has two purposes: anti-stick; easy to bake immediately after the baking tray outside the rapid heat dissipation, so as to avoid retraction.
What flavors of cake do people like?
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