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How to make bacon pine Qifeng cake
material

3 eggs (about 60 grams)

80 grams of low-gluten flour

40 grams of sugar

50 grams of sesame oil

Salt 3g

50 grams of milk

Appropriate amount of meat floss

Preparation method of bacon pine Qifeng cake

Get all kinds of materials ready, ready, go!

Egg yolk and egg whites are packed separately in different containers, which must be water-free and oil-free!

Beat the egg yolk with a manual whisk, add about 10g sugar, and then add salt and continue to beat well.

Add sesame oil several times, and then add the next time after each beating.

Finally, add milk and mix well.

Sift the low-gluten flour into the egg yolk paste and mix well with a rubber shovel, taking care not to have flour particles.

Electric egg beater beat the egg whites, adding sugar to the eye vesicles, vesicles and drawable hooks of the big fish, until you lift the head of the eggbeater, you can see the sharp corners of the egg whites.

Put the 1/3 protein paste into the egg yolk paste, cook and stir evenly to reduce defoaming. After stirring evenly, pour the egg yolk paste into the remaining protein paste, and continue to mix all the batter by cutting and mixing. Finally, sprinkle dental floss into the batter.

Pour the batter into the mold from a slightly higher place. I use Qi Feng mold or cake mold, but don't use non-stick mold. Shake it twice after pouring to shake out the bubbles.

Bake in the oven 160 degrees for about 35 ~ 40 minutes, insert a toothpick into the cake and pull it out without wet batter. According to different ovens and molds, the time will be different. Please adjust yourself.

Get out of the oven! The fluffy meat sprinkled on the surface is a bit big and tastes good!