material
Low gluten flour 70g
Five eggs
Cocoa powder 30g
Fine sugar 60g (egg white) 40g (egg yolk)
Salad oil 65ML
60ML of water or milk
method of work
1, first prepare two clean oil-free and water-free pots, separate the egg yolk and egg white, and put them into the pots respectively.
2. Add milk, oil, sugar and cocoa powder to the egg yolk basin, sift in the low powder, and stir evenly with a rubber spatula without graininess.
3. Beat the egg whites, add 60 grams of sugar in three times, and beat until dry and foaming.
4. Put the egg white paste into the egg yolk paste and gently turn it evenly from bottom to top. Do not rotate and stir, otherwise it will defoam.
6. Pour into the mold, shake out big bubbles, preheat the oven to 150 degrees, fire the middle layer, and bake for 40-45 minutes.
6. Invert the baked cake with the model on the shelf, and demould it after 1 hour.
This is an 8-inch model, and you can also use a 6-inch mold. When the extra button is reversed, it will be pressed back:) If it is beautiful after demoulding, cut it flat.
Practice 2, Qifeng cake
material
Ingredients: 4 eggs, 35 grams of low-gluten flour, 50 grams of fine sugar (added to egg white), 30 grams of fine sugar (added to egg yolk), 30 grams of salad oil, 30 grams of milk, baking: the middle layer of the oven, up and down the fire 180 degrees, about 15 minutes.
method of work
1, separate the egg white from the yolk. Make sure that there is no oil or water in the bowl containing the protein (I made it in half when I took this step diagram, so there are only two eggs in the picture).
2. Add the fine sugar to the egg white in three times and send it to a wet foaming state that can pull out the curved corners. Then put it in the refrigerator for later use. (Refrigerating in the refrigerator can prevent the protein from defoaming)
3. Add the remaining fine sugar to the egg yolk and beat well. Add milk and salad oil and beat well.
4. Sift in the low flour and mix it into a uniform batter.
5. First put 1/3 protein into the egg yolk batter, mix it gently with a rubber spatula, then pour the mixed batter back into the protein bowl, and continue to mix it evenly with a rubber spatula.
6. The batter after mixing is thick, delicate and even.
7, put the batter into a paper cup, 5, 60% full. Never pretend to be too full. Put it in a preheated oven at 180℃ and bake it for 15 minutes until the surface is golden.
8. After the cake cools down, insert it into the cake from the middle with a small round hole, and squeeze the vanilla cream filling inside. Squeeze into the surface of the cake and bulge slightly. After pulling out the mounting nozzle, the vanilla cream filling will overflow a little on the surface, forming a small dot. Finally, sprinkle some powdered sugar on the surface of the cake and eat it.