When I was a child, I could always eat delicious food during holidays. It's called "Caogao". Although there are more and more kinds of cakes nowadays, the old-fashioned omelet is still unforgettable in my memory.
The old-fashioned omelet is very simple, especially suitable for novices in baking. As for the raw materials, only eggs, flour and sugar are needed. In the way of making, the whole egg is used, which is simple to operate, and it only takes about 30 minutes from material preparation to baking. In taste, the old-fashioned egg cake is slightly rougher than Qifeng, and the crust of the freshly baked egg cake is crisp and unique in flavor.
The following is a detailed introduction to the production steps and the details that need attention.
Raw materials and tools
2 raw eggs (with skin about 120g), 60g low-gluten flour, 30g sugar and 20g honey.
Mold 6 cake molds (the above materials can make 6 cakes)
Analysis of common problems
Do you have to choose low-gluten flour for flour?
Cake made of low-gluten flour is soft and not easy to crack. Low-gluten flour can be purchased or homemade. The method of self-made low-gluten flour can be viewed by clicking the blue font. Three methods of self-made low-gluten flour
If you really don't have low-gluten flour at home and it's too much trouble to make it yourself, you can also use medium-gluten flour, which will be less soft, but it won't have much impact.
Can the amount of sugar be reduced?
Many friends will ask this question because everyone thinks that eating too much sugar is unhealthy. The cake has a high sugar content. In addition to increasing sweetness, the more important function is to maintain the stability of bubbles and make the beaten egg liquid not easy to defoam. So try not to reduce the amount of sugar. In the old-fashioned omelet, the amount of sugar usually accounts for about 50% of the egg liquid.
Sugar and honey are used in the recipes shared today. Honey can increase the flavor of the cake, or you can use all the sugar.
Why is there no oil in the formula?
First of all, you can refuel, but it is not necessary. The cake made by refueling is wetter and tastes better. However, oil is not easy to mix with batter evenly, and it is easy to defoam when stirring. You can choose whether to refuel according to your own preferences. (Oil quantity reference: 10-20g)
Production steps
Step 1: Send the whole egg.
Beat 2 eggs into a bowl, add sugar and honey, turn on the eggbeater and turn on the high-speed egg beater. The egg liquid will gradually change from yellow to milky white, and the volume will gradually increase. When lifting the eggbeater, draw an "8" with the dripping egg liquid, and the grain can be maintained for 5~8 seconds.
Send whole egg liquid
The egg liquid turns white and becomes larger.
These lines don't disappear easily
Summary of main points ※
1. Frozen eggs are not allowed.
It is much more difficult to send whole egg liquid than egg white. When the temperature of whole egg liquid is about 40℃, it is easier to send away, so we can heat the egg liquid in the basin from water (put the basin with egg liquid in 50℃ hot water), which can shorten the sending time after heating. This step is not necessary, but can also be delivered directly with eggs at room temperature. But you can't use oocyte cryopreservation, which will greatly increase the difficulty of sending, or even can't send.
You can't send whole eggs with frozen eggs.
2. Time and condition of death
The power and speed of the eggbeater are different, and the time required is different. Choosing a good electric egg beater can get twice the result with half the effort. You can judge the sending status by marking the word "8". The dripping egg liquid should not only be marked with the word "8", but also be kept for 5~8 seconds before being sent away.
3. You can't add oil to the egg liquid.
After the egg mixture is beaten, sift in the flour and mix well, then add the oil. Do not refuel during the egg liquid delivery stage.
Step 2: Sift in the flour and stir the batter.
After the egg mixture is made, sieve the flour twice and stir it evenly with a scraper. Like cooking, turn the batter up from the bottom with a scraper, and at the same time turn the basin and stir the batter evenly.
Sift in the flour.
Summary of main points ※
1, flour sieving. Sieved flour is easier to mix evenly.
2. Sieve twice. Sift in all the flour at once, which is easy to defoam when stirring.
Step 3: Pour into the mold.
Pour the mixed batter into six cake molds, each of which is 89% full. If you pour less than six batter, it means that defoaming is more serious. It may be that the whole egg liquid is not delivered in place, or that the stirring method is wrong or the defoaming time is too long.
You can sprinkle some black sesame seeds or white sesame seeds on the batter as an ornament.
Pour the batter into the mold.
Sprinkle sesame seeds
Summary of main points ※
Die anti-sticking suction head
The mold is coated with a layer of cake, which has excellent anti-sticking effect. Crispy means adding cooking oil to flour and stirring it into a paste (the thicker the better). Brushing oil crisp is much better than just brushing oil to prevent sticking.
Step 4: Baking.
The oven is preheated in advance. When all the materials are ready, you can preheat the oven.
Baking temperature and time: lower the fire 150, lower the oven and bake for about 18 minutes.
Summary of main points ※
The oven temperature varies greatly, and the baking temperature is for reference only. After the cake is put into the oven, it swells to the highest point after about 10 minutes. At this time, the cake will protrude from the mold and then start to fall back, even with the mold. Bake the cake until golden brown, which takes about 18 minutes.
Causes of cracking on cake surface
There are three main reasons for the cracking of cake surface.
1, ignition temperature is too high.
2, mold placement, too close to the fire. The mold is placed under the oven, which can effectively prevent cracking.
3. It is easier to crack with medium gluten flour. Low-gluten flour is the best choice for making cakes.
Personally, I don't think cracking of the cake is a problem, nor does it affect the taste. If you want to avoid cracking, you can pay attention to the above three details.
Step 5: demoulding.
After the cake is baked, take it out of the oven and shake the mold. After standing for a few minutes, it can be demoulded. Don't leave it too long, because hot air will soften the cake in the mold. When it is hot, the surface of the cake is crisp.