As the name implies, the ancient breakfast cake is a kind of cake with classic traditional taste made of simple ingredients.
Look at this cake. It's as tender as a shelled egg. Today, I'm going to teach you how to make an ancient breakfast cake that won't shrink when you shake it. Everyone must pay attention to its small details. Only by doing it well can we succeed. Never modify the recipe at will. Today is the xylitol version, which can be eaten by elders with poor blood sugar at home. So, let's study ~ ~
Ancient breakfast cake
condiments
8 eggs; 88g corn oil; Whole milk118ml;
Salt1-2g; Xylitol 88g；; 88g low-gluten flour;
Corn starch15g; ; A few drops of lemon juice;
1. Prepare the ingredients and wrap the 1 1 inch rectangular cake mold with tin foil. This can not only drain the water, but also prevent the cake from changing color. It is best to wrap it in three layers.
2. Then put the baking oiled paper into the mold, because the finished product is soft and tender, it is convenient to take out the cake.
3. Put the corn oil into a container and heat it in a microwave oven at a high temperature of 80 degrees. If you want to do it well, you must control the temperature with a thermometer, pour the oil into the basin and sieve in the low-gluten flour.
4. Stir the eggs by hand until there is a certain grain on the surface, then add milk and continue to stir evenly.
5. After stirring evenly to this state, add egg yolk and egg white into another waterless and oil-free basin for later use.
6. After adding the egg yolk, stir evenly to the state shown above, and preheat the oven to 150 degrees. Egg whites are put in a basin without water or oil, and we send them away with a manual eggbeater or a chef's machine.
7. Add some sugar to the coarse bubble, continue to send it to the fine bubble, and then add the remaining sugar, corn starch and lemon juice, which can make protein more stable and remove the fishy smell. We sent it around eight o'clock. It's hard, but it's still very delicate. As the picture shows, the state of protein is also very important. If you can't catch it, compare it with the photos.
8. Put part of the egg white into the yolk paste, cut and mix evenly, then pour it back into the egg white, continue to cut and mix evenly, remember not to stir.
9. Cut and mix well, and slowly pour the cake paste into the mold from a height of 20cm.
10. Using the water bath method, put the cake mold into a deep dish and put it into the oven. Pour boiling water into the deep dish, and the water level is in the middle of the cake mold.
1 1. Bake in the oven 150 degrees for 60 minutes.