The following is purely personal. I wish you a healthy diet and a good mood every day!
Raw materials:
Egg yolk paste: 5 egg yolks (70g), 30g sugar, 80ml salad oil, 80ml milk, 0/20g flour 1/2 teaspoons PODA powder/kloc-0.
Protein paste: protein 5( 180g), 70g white sugar and a little white vinegar.
(If there is no low-gluten flour, you can mix it with medium-gluten flour and corn starch-120g low-gluten flour = 96g medium-gluten flour +24g corn starch).
Exercise:
1. Separate the egg white from the egg yolk, put them in two large containers (the egg white should be kept clean, oil-free and water-free), add 30g of white sugar, 80ml of salad oil and 80ml of milk to the egg yolk, mix them with flour and baking soda, and sieve them twice for later use;
2. Add a few drops of white vinegar to the protein and stir until rough. Add sugar in three times, and turn the whisk around the basin to ensure uniform distribution around.
After 3.3-5 minutes, the protein is textured, white and smooth. When it is hooked, it is elastic and upright, but the end is slightly bent. This is wet foaming.
4. Turn to low speed and continue to play for about half a minute until the lines are more obvious, smooth and white. When the head is lifted and stirred, the tail is a solid triangle, which is dry foaming, and the distribution around 9 is the best state of cake protein.
5. Beat the egg yolk liquid directly with the egg beater after the egg whites are beaten, and beat for one minute at low speed until it is even and sticky.
6. Sieve the sieved flour (flour+baking powder) and mix the egg yolk liquid with the flour evenly. (Because the liquid content of this formula is relatively high, it is not easy to produce flour gluten, so I directly use an egg beater to stir at low speed, and then use a scraper to stir the residue on the edge of the basin evenly. It is very simple. )
7. Dig one-third of the protein into the egg yolk paste with a scraper and gently stir well.
8. Pour all the egg yolk liquid into the egg white.
9. Scrape from bottom to top with a scraper, and gently mix all the batter evenly with the action of cutting and mixing (avoid drawing circles, which will defoam).
10, pour the batter into the mold and shake it on the table a few times to discharge the bubbles inside, so that the surface is smoother.
1 1 Preheat, 150 After baking, put it in a baking tray and put it on the penultimate floor.
12, the whole journey 150 degrees, 55 minutes. (When it reaches 20 minutes, it rises to the highest level after 30 minutes, drops slightly after 40 minutes, is discharged after 55 minutes, and is demoulded after a little cooling. )
Without further ado, let me add that this is also the key to making seeds:
1. Stir the egg yolk paste. I use electric egg beater to stir at low speed, which is a convenient method. Because my diet contains a lot of liquid, as long as I don't circle, it won't cause gluten. If the batter is dry, I still have to stir it honestly with a scraper, otherwise the gluten will cause the cake to shrink.
2. The fresher the eggs, the better protein, so try to choose fresh eggs. My egg killing time is for very fresh eggs, otherwise it will be extended.
3, protein don't be too hard, too much, and lose the elasticity of the tissue, will lead to the final retraction, so stop immediately when you see a strong triangle tip. If the head is a pile of cotton wool, it is too much.
4. The advantages of this formula are: no cracking, no retraction, labor saving (electric egg beater can be used to stir the yolk paste) and worry-free (the whole process 150 degrees, no need to look at it, no need to cover the tin foil, and baking safety).