Nowadays, honeycomb briquette cakes are popular in the internet and streets. Today, I finally have time to toss. Little friends, do I still look like it? (The following quantities can be made into two 6-inch round molds and five 4-inch round molds.) Actually, many briquette cakes sold in friends circle and restaurants are not cakes, but muffins with two flavors, which are made of black rice and corn. The taste is not as delicate as that of Qifeng cake, so I prefer cakes to muffins, so I chose the most commonly used Qifeng cake method, and used the most common milk tea straws in modeling, which easily dug out the coal holes.

Ingredients: 5 eggs, 90g of low-gluten flour, 8g of edible bamboo charcoal powder, 55g of pure milk, 55g of corn oil, 65g of sugar and 3 drops of lemon juice.

Prepare two clean stainless steel basins without oil and water, and separate the yolk and protein from the eggs for later use.

Add corn oil to the separated egg yolk, stir well with a manual eggbeater, add pure milk and stir well.

Then mix the low-gluten flour with the edible bamboo charcoal powder and sieve it into the egg yolk liquid;

Gently stir well with a rubber scraper. Stir until there are no particles, and don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).

Next, send the protein (whether the protein is sent successfully or not will affect the finished cake). Drop lemon juice into the egg whites first.

Add 1/3 fine sugar when beating the egg whites into fish's eye bubbles with an egg beater.

Continue to beat until the egg whites begin to thicken, and then add 1/3 sugar.

Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar.

Keep beating for a while. When the eggbeater is lifted and the egg white can pull out the curved sharp corner, it means that it has reached the level of wet foaming.

Keep beating. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating. After dry foaming, don't continue to beat. If you beat too much, the protein will start to be lumpy, which will lead to the failure of Qifeng production.

First, put out 1/3 protein into the batter with a silicone scraper.

Then quickly mix the batter and the egg white evenly until the egg white and the batter are completely blended together (you can't draw circles when stirring, but also mix them evenly up and down, so as to avoid the gluten of flour, which may make the taste of the cake too tough and affect the softness of the cake).

Then pour all the batter into the rest of the protein.

Stir well in the same way,

Pour the mixed batter into the mold in turn, pick up the cake mold and tap it twice on the table to make the batter even and smooth.

Preheat the oven for 5 minutes at 150℃ in advance, then send the mold into the oven and bake at 140℃ for 40 minutes. (The specific temperature is still adjusted according to the temper of your own oven)

The baked cake is taken out of the oven and immediately inverted on the cooling rack until it cools. It can be demoulded after cooling. Poke the honeycomb coal hole with a thick straw of milk tea.