It is not recommended to use medium gluten flour in cake making, but it is better to use low gluten flour. The toast bread made in that way tastes stronger and tastes sweeter. Here are some simple and delicious ways to make cakes.
Two eggs and half a bowl of wheat flour, a beautiful Qifeng cake for breakfast, and a secret recipe of less sugar by diaphragm vacuum pump are still soft and delicious. Usually, our family uses the secret recipe of five raw eggs to make an eight-inch cake or two six-inch cakes. A few days ago, a netizen said that the six-inch cake was not very good, and the secret recipe of five eggs could not be changed, so I made a six-inch Qifeng cake myself, and recorded the required raw materials and production process for her reference, so I got today's cake recipe.
Two eggs are not big, and a little wheat flour can make such a big cake. If you think about it, you will understand that it is undoubtedly soft.
Ingredients: 2 raw eggs, 40g pure cattle, 22g white sugar and 40g low-gluten flour;
Special tools: manual egg beater, egg beater, silicone scraper, 6-inch cake mold shell, household oven;
Step 1: First, separate the yolk from the egg and put it in two neat containers. First solve the egg yolk, put two egg yolks and milk in a small bowl;
Step 2: Stir the milk and eggs evenly with a manual eggbeater, and the mixed liquid is symmetrical and meticulous in color, which is very beautiful;
Thirdly, sieving the low-gluten flour with a fine sieve until the flour is separated from milk and egg white;
Step 4: Quickly draw the word "Z" with a manual egg beater, and mix the milk egg white powder and the sieved low-gluten powder into batter. Because the amount is small, it is quickly mixed evenly and set aside for use;
Step 5: dissolve the egg white again, and put the egg white and white sugar of two eggs into a clean waterless eggbeater in a diaphragm vacuum pump;
Step 6: Beat the egg whites until they are dry and foaming. Pull up the eggbeater and you can see a short triangle. Because there is less egg white, it can be processed in about 90 seconds. Be careful not to kill too much.
Step 7: Now that the egg white is made and the yolk batter is mixed, the next step is to mix the two together;
Step 8: First take half of the beaten egg whites and put them into the yolk batter;
Step 9: stir evenly from top to bottom with a silicone scraper;
Step 10: Pour the mixed egg yolk liquid into the egg beating basin, and put it into the basin together with the other half of the egg white;
Step 1 1: stir evenly from top to bottom with a scraper, and the mixed cake paste is fine, fluffy and smooth, but does not circulate;
Step 12: Place the cake mold shell, pour the mixed cake paste into the mold from high altitude, then take out the mold shell, gently shake it twice to flatten the cake paste, and shake the big bubbles in the cake paste at the same time; Pour the cake paste into the mold until it is about seven minutes full;
Step 13: heat the household oven to 140 degrees, and then put the mold shell filled with cake paste into the next floor of the household oven. Bake for 60 minutes; Because the temperature of each household oven is different, the baking time and temperature of the cake menu here are for reference only.
Step 14: When the cake is baked in the home oven, it will gradually protrude when it is hot. Around 30: 00, you can see that there is a round bulge in the middle of the cake, and the highest point can be higher than the mold shell;
Step 15: bake again and observe again in the process of about 55 minutes. The bulging packet in the middle of the cake has already gradually fallen;
Step 16: Take down the baked cake immediately and vibrate it gently on the table to help dissipate the heat in the cake.
Step 17: Turn it over and air it on the net immediately, and leave the mold after the cake shell and cake are completely cooled.