Egg yolk 80g (less than 80g) (100g)

70 grams of fine sugar

50 grams of corn oil

3 drops of vanilla extract (optional)

Hot water (I prefer milk or whipped cream) 85g.

Low powder 1 15g

Baking powder (optional) 5g

Protein160g

Lemon juice (optional) 1/2 teaspoons.

50 grams of fine sugar

Method for making almond powder Qifeng cake

Separate the egg yolk protein and freeze it in the refrigerator.

Add 70g fine sugar to the egg yolk and stir slightly. The original side said that the egg yolk can be beaten until it is slightly white, so as not to overdo it, so as not to lose the flavor of the egg yolk. I always hit it a few times and stop when I can't see the sugar.

Take the whipped cream out of the refrigerator and heat it in the microwave oven for 10 second to hand temperature.

Add corn oil, and vanilla extract can be added at this time.

After stirring, add the egg yolk paste and stir well.

Sieve the low-powder almond powder and add baking powder at this time. Sift together and add the yolk paste.

Manual eggbeater stirs quickly, usually 3~5 times without dry powder, which is much faster than scraper and not easy to harden.

The refrigerator took out the egg whites, and the edges were slightly frozen. At this time, the oven is preheated 175 degrees.

Add 25g fine sugar to the frozen egg white, stir it with electric egg beater's head for a few times, and start to send it quickly. Add the remaining half of the sugar until the fish's eyes bubble, quickly send it to a delicate texture, and add all the remaining sugar until the elastic hook stops.

Add 1/3 egg white cream to the egg yolk batter and stir quickly with a manual whisk.

Pour it back into the egg white cake basin and stir well with a spatula. The batter is delicate, and there are a few fish eye bubbles.

Pour it into a clean mold quickly and shake it gently twice to enter the furnace.

After entering the furnace, adjust the knob to 170 degrees and keep it for 30~35 minutes. Stick the probe down before leaving the furnace, as long as there is no cake residue. Shake off the ground for 30-40 cm, then back-buckle, cool and demould.

Not much cream, simple and naked!

Heads, we'll see. The fruit is full! The key is delicious!

skill

1. protein is very stable after freezing. I use this method whenever it is Qifeng cake, whether it is cake, roll or cup.

My eggbeater is not very powerful, so I sent it away at high speed. High-power egg beater can be delivered slowly and then quickly.

3. This face can grow as tall without baking powder, so why not!