Chinese name
Crispy cakes
English name
Crispy cakes
Main ingredients
Eggs, sugar
Classification
Cakes
Flavor
Sweet
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To make this cake, please contact us. p>Method of Preparation
Eating Instructions
Required Ingredients
Sugar, Eggs, Flour
Ordinary Cake
***2 Sheets
Ordinary Crunchy Cake
Eggs 38, Sugar 4.5 pounds, 3 pounds of flour, BP about 10~15 grams, a little bit of water, a little bit of salad oil on the top heat 180~190 Lower heat 250. mold brush oil.
Wrapped cake
300 grams of flour, 15 grams of maltose, 120 grams of cooked lard, 45 grams of sugar, water.
Chocolate Cake
225G dark chocolate, 100G unsalted butter, 5 tbsp milk.
European Cake
18 eggs, 1.8 pounds of sugar. Low flour 0.8 pounds, high flour 0.8 pounds, no cake oil, baking powder.
Making Method
1: Eggs must be fully whipped: 18-25 minutes (depending on temperature changes to decide)
2: Flour added must be mixed in slowly. Or mix in by hand, just mix well, over mixing will defoam. resulting in a very stiff cake.
3: Do not add baking powder or cake starter to the ingredients. (Otherwise it's not really a crunchy cake.)
4: The mold must be brushed with enough oil, and new molds are recommended to use margarine mixed with salad oil for easy release.
5: The oven temperature must be low on top and high on top. It can't be too hot.
6: out of the product is too hot try not to immediately bag.
Sugar, flour, eggs these main ingredients to make the cake is something pure and natural, very tasty, good taste. However, as soon as it cools down, there is a smell of eggs, which is very unpleasant. In order to solve this problem, the businessman has developed a small ingredient specifically for the crunchy cake. There is a very good milky egg flavor powder spice, specifically used in the crunchy cake, so that the baked crunchy cake has a pure aroma and better taste.
Ordinary cake will be eggs, sugar, honey, water heating pick mix evenly, (water temperature of about 40 degrees) , beat until foam to become light white , add sifted flour gently stirring to add water and then mix, add oil and then mix, and finally into the oven to bake.
***18
Finish Gallery
Crust Cake
1. Mix the flour, maltose, cooked lard, sugar, and add 175 grams of boiling water to form a water-oil surface.
2. 200 grams of flour with 90 grams of cooked lard rubbed into the shortening surface.
3. Put the shortening bread into the water and oil surface, and press it flat with the seal facing up. Dust the board with dry flour and roll the dough into a 3cm thick pastry.
4. Divide the large piece of puff pastry into two, roll each piece into a long strip, and shape into 40 dosas.
5. Flatten the desserts and pack them into the chiffon cake.
6. Bake for 3-5 minutes.
A piece of sponge cake or chiffon cake can also be wrapped in puff pastry, the shape of your choice. Bake at medium heat to cook through the pastry, and decorate the top as you wish.
Chocolate Cake
1, chopped chocolate, add milk and heat over water, melt;
2, then add unsalted butter, stir until melted.
Illustration: a, the collection of materials - milk, chocolate (Cadbury), unsalted butter; b, melted state of the chocolate Fuchschi; c, two slices of Cocoa Chiffon Cake; d, in a piece of cake on the Chocolate Fuchschi; e, cover the other piece of cake, the middle of the chocolate is to act as a bonding effect; f, while the Chocolate Fuchschi has not solidified, the cake around the coating of a layer of chocolate, if it is already solidified, and then to heat down well.
After a little solidification, blowing on the coconut can be, like coconut more than it in the surface of the sprinkle a little on it, and then into the refrigerator for a few hours is the chocolate crunch cake. If you use a spoon to spread it on, it's easy to make it uneven, so if you're making a big cake, you can put it on the grill and pour the chocolate on it.