As a foodie who loves food and baking, I am very happy to discuss baking with friends and explore the happy journey of baking. Must there be water in the oven when making ancient breakfast cakes?

The answer is yes. The classic baking method of ancient cake is water bath, which can ensure that the cake is tender and delicious, and at the same time, it can avoid cracking and over-coloring of the cake and ensure its moist and delicate taste.

It is said that the cake with ancient morning flavor was first spread from Taiwan Province. In the eyes of Minnan people, the ancient morning flavor means the old flavor, which is a classic, traditional and "old-fashioned" flavor and unforgettable. Now the ancient breakfast cake is a perfect combination of hot noodle method and water bath method, which ensures the soft, moist, delicate and delicious taste of the ancient breakfast cake.

The ancient breakfast cake is similar to the practice of steaming noodles and Qifeng, except that it tastes lighter and contains more water than the ordinary Qifeng cake. Except for making egg yolk paste by steaming noodles, the protein cream of ancient breakfast cake only needs to be sent to wet foaming, not dry foaming of Qifeng cake.

As for the baking method, the ancient breakfast cake adopts the same water bath method as the light cheese cake, which is not easy to crack, tender and moist in taste, and has the feeling of eating a "cotton" cake with a bite, especially a light feeling, which is a happy taste for foodies.

when it comes to the water bath method, we usually put a baking tray with water under the baking mold to ensure that the mold is soaked in more than 1/3 of the water, so as to ensure the water bath effect, and at the same time, the mold will not float because of too much water. In the choice of baking mold, it is also recommended to use a solid bottom mold to avoid water during baking, which will easily lead to the failure of baking and fluffy cakes.

There is no special requirement about the water temperature in the water bath method. I usually use warm water, but I need to put enough water at a time to avoid the problem that the cake can't be baked in a stable environment and it is easy to collapse.

nowadays, ancient breakfast cakes usually have cheese slices in the middle, which will have a refreshing effect after baking and tasting, and the taste is even better. Of course, you can do without cheese slices, which is the original ancient breakfast cake.

Generally, the recipes of ancient breakfast cakes we see are baked in 8-inch square molds, which require more ingredients (the commercial recipes are used more, and we often see a large piece of cake, which is divided and sold). In fact, the molds used for ancient breakfast cakes are not limited, but because they are tender, we usually need to put oil paper in the molds to take them out directly after baking, or we can use paper cup molds without demoulding.

below, I will share an ancient breakfast cake made of paper cups. It tastes great and has less weight. It is suitable for home production and easy to carry, and it is suitable for sharing with family and friends! Cheese cupcakes with ancient flavor and flowing heart

Mold: square paper cup mold

Reference weight: 6 pieces

Ingredients:

Cheese yolk paste

Cream cheese: 18g, milk: 4g, corn oil: 2g, egg yolk: 2 pieces, low-gluten flour: 35g,

protein cream

.

baking time: water bath method, the lower layer is fired at 16 degrees and baked for about 35 minutes.

Preparation:

1. Cream cheese is softened at room temperature in advance.

2. Sieve the low flour in advance for later use.

3. preheat the oven in advance.

making process:

making cheese yolk paste: (step 1-4)

1. put cream cheese+milk+milk into a milk pan and mix well.

2. Heat with low fire until the pot wall is warm but not scalded, and keep stirring during this period.

3. Add egg yolks into the milk pan one by one, stir well and sieve for later use.

4. Add the sieved low flour, beat the eggs in a zigzag shape and mix well, and sieve for later use.

5. Drop a few drops of lemon juice into the protein cream, add sugar three times, and send it to a wet and frothy state.

6. (Mix) Take 1/3 of the meringue and mix it with the cheese yolk paste, then pour it back and mix well to form a smooth and thick cake batter.

7. (Into the mold) Squeeze the batter into a square paper cup, first pour the batter half the height of the paper cup, and then add the cheese slices.

8, (into the mold) and then pour the rest of the batter, the batter can be filled to 8 minutes. Sprinkle some cheese powder on the surface.

9. (Bake) the lower floor of the oven by water bath method, and fire at 16 degrees for about 35 minutes.

1. Eat it while it's hot. You can see the cheese flowing when you open it.

That's Vivi's comment on "Do you have to have water in the oven when making ancient breakfast cakes?" I shared some experiences on this issue, including the practice of baking an ancient breakfast cheese cake with paper cups. A smaller portion is suitable for home production. Partners who like ancient breakfast cakes may wish to try it. It's authentic and not lost to the dessert shop outside!

The answer is yes. The characteristic of ancient breakfast cake is water bath method, and it is called Qifeng without water.

In fact, those who have made ancient breakfast cake and Qifeng cake should have feelings, and the two methods are really similar. It can even be said that if you can successfully make Qifeng cake, as long as the formula of ancient breakfast cake is ok, and the hot noodles and water bath method are well done, there is basically no problem in making successful ancient breakfast eggs. The biggest difference between ancient breakfast cake and Qifeng cake is the water bath method. The steaming and baking method makes the cake particularly soft and moist, which makes it have a completely different taste from Qifeng.

if it is a cake that needs to be baked in water, you must add enough water at one time, and you can't open the oven door in the middle, which will affect the maturity of the cake. Maybe the middle of the cake will collapse.

Dear, first of all, I am glad to answer your question!

You're right. When baking the ancient breakfast cake, there should be water in the oven, and it should be baked in water, that is, put the mold of the ancient breakfast cake in another mold filled with water [cute] [cute] [cute]

Hello, I'm Sister Xiao Rong, and I'm glad to answer your question. Do you have to have water in the oven to make the ancient breakfast cake? I made a video about your problem, you can watch it and refer to it again.

That's my opinion on the question "Must there be water in the oven for making ancient breakfast cakes?" I hope it can help you. Thank you. Bye!

not necessarily, there will be a difference between making an ancient morning cake with water and without water!

The purpose of adding water is to adjust the humidity in the oven, maintain the moisture content of the cake, and make the taste of the cake more delicate;

Cake without water will be dry and firm, and it will taste fluffy.

if you like delicate taste, it is better to add water. If you want to be firm and fluffy, you don't need to add water. The baking time is almost the same.

there must be water

ancient breakfast cake.