The key to the success of cake making is to get enough protein to make thick protein bubbles, and to produce countless small bubbles to support the thick and soft cake. So she has less protein, although there are five, but her weight is not enough. So when making cakes, in order to make Qifeng stable and successful, even ordinary eggs can be added with protein of 1 on the basis of the original formula, and there are enough protein bubbles to ensure the softness and stability of the finished product. If you use free-range eggs, you need to add more protein. You can also weigh and convert according to the formula.
Juxiang cake
Egg yolk paste: 7 free-range egg yolks, 30g sugar, 40g whipped cream, 40g pure milk, low-gluten flour 100g, 20g broken tangerine peel.
Protein paste: egg protein 10, 60 grams of sugar.
Exercise:
1. After the orange is washed, use the smallest hole in the silk scarf to rub it into filaments, and 20 grams is enough.
2. Knock 7 egg yolks into the pot, add 30 grams of white sugar, and break up with an egg beater.
3. Then weigh and add 40 grams of whipped cream and 40 grams of pure milk, and stir well. The ingredients of salad oil are replaced with whipped cream, which is more delicious.
4. After sieving, add 100g low-gluten flour and stir evenly with a rubber scraper.
5. Add 20 grams of orange peel.
6. Stir well as egg yolk paste.
Don't stir the yolk paste too much from beginning to end, so as not to harden, and it will blend with each other during the placing process.
7. Add 60 grams of sugar to the protein bowl.
8. Beat the egg whites with electric egg beater until they are thick and fine lines appear. A small pointed shape is stuck on the pulled-out eggbeater, so it won't fall off when you flick it.
9. Then pour all the stirred egg yolk paste into the egg white paste and press it up and down to stir evenly. Speed up and move lightly to avoid defoaming.
10. The prepared Qifeng cream is milky white, and then gently tap it on the table with a basin to shake out the big bubbles in the cream.
1 1. At this time, you can preheat the oven first, then pour the hurricane paste into the paper cup prepared in advance, and it will be full in 8 minutes. The baking of small paper cups is easier to succeed, and it is more convenient to eat without cracking or retracting.
12. Then quickly put it in the middle layer of the oven 150 degrees ~ 40 minutes. After baking, it doesn't need to be reversed, but it can be cooled naturally. The temperature of baking the cake should not be too high, and the time can be extended, so as to ensure that it is thoroughly baked inside and outside, and we should always pay attention to the color change until the surface turns yellow or we can smell the thick cake fragrance.