The cake I baked myself is particularly unique and delicious. Some people are particularly curious as to why there are threads in silk cakes. In fact, they are meat floss. Let me take a look at the precautions for making silk cakes. I hope everyone can make delicious silk cakes. Where does the silk in the silk cake come from?
The silk in the silk cake is actually meat floss, because the meat floss is silk-like. After it is mixed with flour and eggs and baked, it will appear silky when broken. Normal floss can be broken. Silk is just a feeling, not really silk.
The silk cake, also known as the silk cake and the golden silk cake, is a special snack dessert. It is carefully made from high-quality raw materials such as sugar, eggs, flour, corn starch, etc. It has a soft appearance and a delicious taste. Sweet but not greasy, it is suitable for all ages. It has the texture of meat floss but is softer than meat floss, and has a light fragrance. When combined with the cake, the connected deliciousness becomes an irresistible temptation, and you can't help but want to eat it. This kind of silk cake is very small and easy to eat. Every ingredient used to make the cake is carefully collected and carefully made. The pastry is broken by hand, and it is named because there are long strands connecting it in the middle: silk cake. Why is the silk cake hard and dry after baking? The reason why the silk cake is hard
1. If you want the cake to be softer, like the ones sold outside, you need to add cake oil.
The cakes sold outside are soft mainly because of the addition of this. If we make it at home, it's almost enough. It's better to use less of these additives.
If no additives are added, slightly adding some water-based ingredients can also increase the softness of the cake.
It is strongly recommended that you try the "hot noodle chiffon" recipe and you can search it on Baidu. This is the fluffiest, moistest cake I have ever made.
2. There is no need to add baking powder, only egg yolks, and the whisking must be sufficient to make the egg yolks fully foamy, which should be 2-3 times the original volume, because the fluffiness of the cake is mainly caused by the egg yolk protein. Swelling is caused by protein denaturation after heating. So as long as you whip it enough and the proportion of flour is appropriate, the cake will be OK. The reason why the silk cake is relatively dry
There are two reasons. The first may be because the temperature is too high, causing the outside to be cooked but the inside to be uncooked. It is recommended to lower the temperature and extend the time or use the low temperature climbing method.
The second reason is because the batter is in the wrong state. When beating the egg whites, they need to be beaten well and the flour needs to be evenly mixed. How to make silk cakes
The silk cake is a popular cake in Taiwan recently. , the freshly baked cake has a silk-like effect when pulled out while it is hot; hence the name, it quickly became the most popular cake;
Production time is 60 minutes, Suitable for 5 people, suitable for the crowd: suitable for all ages, oven preheating time 10imn
Ingredients: 120g butter, 80g salad oil, 180g powdered sugar, four eggs, 10g brandy, 205g low-gluten flour, baking powder 5g, 200g mozzarella cheese, a pinch of black pepper
Production:
1. Cut the butter into cubes and soften, add powdered sugar and mix slowly;
2 , beat quickly, add eggs and brandy in batches, mix until fine and shiny;
3. Add salad oil in batches, beat until the volume expands and the color becomes lighter;
4. Sift in low-gluten flour and baking powder, and mix manually until there is no dry powder;
5. Put it into a piping bag and squeeze it into the mold about 4 minutes full;
6. Add an appropriate amount Mix of chopped mozzarella and black pepper;
7. Pour in the cake batter until the mold is 80% full;
8. Put it in the oven, set to 180 degrees in quick heat mode. Bake for 20 minutes;
Tips:
This ratio is a round paper cup of 75px*125px and a maximum of 24 paper cups;
Black pepper can be seasoned with other ingredients agent instead;