Five eggs
80 grams of low-gluten flour
40 grams of fine sugar
50 ml of milk
25 grams of olive oil
Xiaoqing lemon 1
A small amount of black sesame
Practice of baking Qifeng cake in queen pot
First, separate the egg white protein, put the protein into semi-fine sugar and a few drops of lemon juice and shake it with Tupperware tornado eggbeater for about two minutes. When the tornado claw protein is in a flat state, the egg white cream is inverted and solidified, and the protein is sent away.
Pour the remaining fine sugar into the egg yolk, milk and olive oil, stir well together, then sieve and add low-gluten flour, stir-fry with a scraper until the batter is not granular, and do not circle to prevent flour gluten.
Pour one third of the egg white cream into the yolk paste and stir well. Don't pour it all at once. Scrape the bottom with a knife and stir evenly while rotating the basin. Pour the same egg white cream twice and use the same method until the cake paste is evenly mixed, and the cake paste is ready.
Pour the cake batter into an eight-inch frying pan and shake it from side to side until the batter surface is evenly distributed. Then lift the frying pan and shake it a few times to shake out the bubbles, and then sprinkle some black sesame seeds on the surface of the cake paste.
Cover the pot, put the heat conducting plate on a small frying pan and bake for 35 minutes. When the pan is hot, open the pan and stick it into the cake with a toothpick. Pull out the toothpick and bake it without sticking the cake paste. Take the pot away while it's hot. This cake has no additives, it is soft and fragrant, and it looks good. Perfect for cooking at home.
skill
1. A few drops of lemon juice can neutralize the heavy taste of eggs.
2. Stir the cake batter until there is no protein cream. Do not stir for too long to prevent gluten in low-gluten flour.
3. Don't turn the heat up or down in the process of baking the cake, just turn it down once, because the heat conducting plate is placed on the hot pad to evenly distribute the heat at all points at the bottom of the pot.