Cake 3 eggs version
Ingredients?
55 grams of low-gluten flour
3 eggs (60-65 grams)
35g milk
25g sugar and 25g protein
35g olive oil (corn oil)
A few drops of lemon
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10 grams of corn flour
18 grams of fine sugar into egg yolks
How to make the 3-egg version of super simple majestic cake?
Raw materials
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3 refrigerated Lanhuang eggs, it is recommended to use large eggs, my eggs are 60-65 grams each (local eggs have less protein, use with caution) egg yolk protein Separate and put into a water-free and oil-free basin
Please click to enter the picture description. Mix the oil, sugar and refrigerated milk evenly. Add the sifted low-gluten flour and corn flour and mix well in a Z shape. Add egg yolk and stir into egg yolk paste.
Please click to enter the picture description. Add a few drops of lemon juice to the egg whites and beat. Add the sugar in 2-3 times. Add sugar once to make big bubbles. Add sugar once to make thin bubbles. Beat until there are sharp corners. Stop. ?However, I have done this a little bit, and this relationship is not particularly big.
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Supplementary picture, it is easier to successfully beat the egg whites like this.
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Supplement the picture, so that it is also an accurate state of mind.
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Put one-third of the egg white into the egg yolk paste and stir, be careful to stir, and pour the remaining egg white into the mixed egg yolk paste. Continue to stir inside, do not stir in circles.
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Mix evenly and pour into the mold. Mine is a large non-stick mold with a live bottom. The finished product is not fully baked and needs to be 6 inches thick. The mold should look better. Remember to shake it hard a few times to knock out the air. I forgot this step. The mechanism will not be so tight when baked. This is not an experiment, but it still doesn't matter. ?When preparing to whip the egg whites, preheat the oven to any degree you want to bake it at. Pour it into the mold and put it into the oven as soon as possible.
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Miele oven, 145 degrees, air heat mode, 50 minutes. 160 degrees, air heating mode, 35 minutes. It will still be successful at 170 degrees for 27-30 minutes, but occasionally the surface will crack. Beginners are advised to start with the one with a longer low temperature time.
It’s baked, it won’t collapse or stick, perfect!
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Turn it upside down and let it cool before eating. Adding corn starch will make the texture less greasy. If you don’t have it at home, you can omit it and the cake will taste more delicate. .
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New addition, the same steps, so many materials are put into the 6-inch cake mold in this state, which is 8 points full, slightly too much, normal 7 points Fully is just right, but 8 points full ensures a plumper roast.
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New addition, the same steps, the cake is baked using a normal 6-inch mold that needs to be glued and 80% full of cake liquid
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I forgot to shake it before baking. There are bubbles, but it doesn’t matter. Divide it into three equal layers.
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Beat 450 grams of animal butter with 45 grams of sugar and spread evenly on the surface. I have disabled hands and my level of wiping is average. There is nothing to teach. This step is needed. Watch more videos of masters and think about it. If you have any questions, I can provide you with ordinary experience.
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Add fruit to decorate and enjoy.
Tips If there are those who would like to say that corn oil salad oil is not used, let’s spread the word. Corn oil salad oil is used because it is cheap and tastes little. It is not the only way to use corn oil. Many expensive pastries use olive oil, which is much more stable than other oils. I used a non-stick mold for the steps. If you are inexperienced in making chiffon or have high requirements, please use a sticky mold to make it easier to succeed.
Chiffon cake can be baked successfully if the egg whites are beaten a little, but the structure will be a bit rough at most. However, if the egg whites are too soft and not beaten enough, they will collapse and shrink. Beginners remember to beat them more before baking them. Still acceptable standard. Cooking is not an experiment. You can bake it how you want. Different ovens, different operations, flour, and eggs will lead to differences in results. It doesn't matter. You can think about it a few times and you will find the taste and texture that suits you.