Compared with Qifeng cake, Guzao cake has one more operation step. In fact, Guzao cake needs to go through the "scalding" step, that is, the starch and protein in the flour will be denatured at high temperature, so that it can absorb more water. The reason why this ancient cake tastes so moist is that it can "vibrate" with one shot, which is closely related to the hot noodles in this step. In my opinion, baking at home is to expand the versatility of the mold as much as possible and bring the function of each mold to the extreme. For example, a standard anode movable bottom mold can be used to make many varieties at home, and it is only necessary to flexibly handle the cake according to the baking process.

Ancient and Qifeng cakes are just made in different ways. In contrast, the ancient breakfast cake is made by hot noodles and water bath heating, and its taste will be more delicate and smooth than that of Qifeng cake, and it will not collapse like Qifeng cake after it is made. In fact, the ancient breakfast cake is also the noodle-scalding Qifeng cake. Because there is a step of "noodle-scalding", the water content will be higher than that of the ordinary Qifeng cake, so it tastes softer, wetter and more elastic. Personally, I especially like it for breakfast. The material of ancient breakfast cake is very simple and easy to get, but the temperature requirement and the degree of protein distribution are still relatively high. Therefore, it is recommended that you have suitable tools to make it again, otherwise the failure rate will become high. Let me first talk about what tools must be prepared, and then talk about how to make them.

Shake it gently or scrape it flat with a scraper, preheat it in the oven 150 degrees, add cold water to bake it for 65 minutes after preheating, the specific time is adjusted according to the oven and mold, and then take it out to cool it, which makes it taste better and the ingredients are the same, but the operation of ancient breakfast cake is one more step of "ironing noodles" than that of Qifeng cake. That is to say, flour should be added to hot oil to make the taste more moist; It is this kind of cake with ancient traditional flavor that is still fascinated by everyone, especially in Taiwan Province. Its taste is more moist, delicate and elastic than Qifeng cake. Below I will share with you a method of making an ancient breakfast cake.