I want to make a cake for my father with a deep fryer. My father likes a softer taste, so he made this ancient breakfast cake.
Because it is made by the hot noodle method, the cake has high water content and melts at the entrance. I also added cheese slices to the cake, which is slightly sweet and salty, and the cake feels more delicious. This recipe can also be made with a 6-inch round mold, which is wet and soft. Dad loves it.
Guzaowei cake
Material a:
50g of low-gluten flour, 2 slices of cheese, 3 yolks, 50g of milk, 0/0g of sugar14 tsp of salt14, and 35g of vegetable oil.
Material b:
3 proteins and 35g sugar.
Practice:
1, put the vegetable oil into the pot and heat it. Because there is not much oil, don't turn on too much fire. Heat it until you see the oil pattern and turn it off. (that is, when the oil has a little grain and it is not easy to judge, just put your hand above the pot and feel the hot air. )
2. Sift in the gluten flour while it is hot and mix well.
3. Stir well.
4. Add milk and mix well.
5. After the batter is slightly cold, add the egg yolk and mix well. (The amount of batter is not much, so it won't burn if you mix it a few times more. If it is warm, you can add egg yolk to mix it. )
6. Mix the egg yolk batter for later use.
7, the protein first made some bubbles.
8. Add sugar in several times and beat until it is wet and foamed. (It's ok to dry and foam.)
9. Add the protein cream into the egg yolk batter three times and mix well.
10, add the egg yolk batter to the egg white cream for the last time and mix well.
1 1, I use a square mold of15x15cm, which is a 6-inch square mold, which happens to be available at home. You can also use a 6-inch round mold for air explosion, spread release paper, and pour in half of the batter.
12, cheese slices are cut into strips, and then placed on the batter, so that they can be placed more evenly, and the cheese strips are lighter and will not sink.
13, the remaining half of the batter, then pour it on the cheese sticks, knock on the baking mold, and shake out big bubbles.
14, put the baking mold into the frying basket.
15, set temperature 140? C/Time: 30 minutes, bake and take out. With 140? C baked, the edge is still a little cracked, but it does not affect the taste, the middle remains intact, but the edge is a little cracked, which means that the temperature is still a little high. If there are no cracks at all, the temperature should be lowered again, but the baking time also needs to be increased.
When I baked it for 20 minutes and pulled it out, there was no crack, so I can use 140? C bake for 20 minutes, then cool down to 120? C continue baking 13~ 15 minutes.
▲ This is the second time. Is it the first time to use 150? C baking 10 minute, cooling 140? C baked for 15 minutes, and the edge cracks were wide, and a small part of it was not fully cooked in the middle, so it was reduced to 140 for the second time. C bake for 30 minutes, the cake is fully cooked, and the edge cracks are much smaller. I think it's okay to eat it myself, mainly because it needs to be cooked. If you don't want cracks, you should cool down and bake it for a long time.