2. Weigh150g of low-gluten flour or cake flour, and sieve it with a fine flour sieve.
3. After the preparation work is finished, before the production, the action is fast. Please preheat the oven above 140 degrees in advance.
4. Find a clean container without water and oil, beat five eggs, add 80-100g of white sugar, and sit the egg beating container in a pot with hot water of about 50 degrees, and the bottom must sit in the water. This step must be done, otherwise the eggs will be difficult to beat, which is also the different temperature requirements for whole egg beating and divided egg beating. The feeling of trying 50-degree hot water by hand is that the hand feels hot, but it can bear the heat.
5. Beat the eggs at medium speed with an egg beater. After the eggs and sugar are completely mixed, turn to high speed.
6, send the whole egg liquid to feel a little resistance, the egg head is lifted, the egg liquid falls, and the traces will not disappear immediately.
7. Gradually add the mixed liquid of milk and oil to the egg liquid that has been sent for many times, and continue to send the egg liquid while adding it until the mixed liquid of milk and oil is completely poured and mixed with the egg liquid evenly.
8. Add the sieved low-gluten flour or cake powder, and add it twice. After adding it once, stir until there are no dry powder particles, and then add it again.
9. After adding the flour, turn it up by hand from the bottom until there are no dry powder particles (do not over-stir it to avoid defoaming), and the technique should be gentle and not brute force. Mixing batter by hand is the best way to make cakes, because the temperature and flexibility of hands can make all dry powder particles combine with the beaten egg batter quickly and rarely defoam. Xiaobian has to take pictures by hand, so he uses a silicone shovel instead of his hand. Parents mix it by hand when making it.
10, stir the cake batter, pour it into an 8-inch round cake mold, hold the mold with both hands, and shake it on the table a few times to shake out bubbles in the batter. The prepared cake batter should be 7-8 minutes full in an 8-inch cake mold. If the cake batter prepared by parents is not even 7 minutes full in the mold, there are two reasons: one reason may be that the eggs are not enough to pass away and there are too few bubbles; Two reasons may be that when flour is added to mix batter, it is excessively defoamed. There are two reasons, so you should pay attention when making cakes again.
1 1, the cake mold filled with cake batter, and sent to the oven preheated in advance, heated up and down 140 degrees, and baked in the middle and lower layers of the oven for about 40 minutes. The oven brands are different, and the temperature control and time are slightly different. Parents who bake for the first time should observe more and adjust the time according to their own oven. There is a way to judge whether the whole egg cake is ripe or not. Toothpicks or bamboo sticks are inserted, and no batter is brought out; There is a thumping sound when the hand is photographed on the cake. When the hand is pressed on the surface of the cake, it is elastic and does not shake. When the hand is taken away, it is cooked without fingerprints. If the hand is rustling, the cake surface is not elastic when pressed by the hand, and the finger print is not cooked when the hand is taken away, so it needs to be baked continuously.
12, after the cake is baked, it should be quickly taken out of the oven, slightly shaken on the table for a few times to shake out the hot air inside, and quickly inverted onto the grill to avoid the cake from collapsing. Wait until the cake is completely cooled before demoulding. If it's baked before going to bed at night, don't worry about putting it there. Just get up early and demould it.
The cake made in this way is very soft and delicious, and the degree of softness is the same as that of egg separation. The difference between the two is only in the taste. The egg-separated Qifeng cake has a stronger egg flavor because of less flour, while the whole egg anhydrous cake has a closer taste to the flavor of the old cake and honey anhydrous cake because of more flour.
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