Pure white angel cake(jie bai chun cui de tian shi dan gao )

Pure white angel cake

Introduction:

"The biggest feature of angel cake is that egg yolk is discarded in the formula, and no grease is used. The taste of angel cake is not as delicate and soft as Qifeng cake, but has a certain toughness. If you get used to the delicate taste of Qifeng cake, you will have a different feeling. Angel cake formula, you can add your favorite dried fruits or beans. I usually like cranberries, raisins. The most used is raisins. Making angel cake with hollow mould makes it more "angel" like. Dried cranberries taste a little bit more sour than raisins. The raisins used in this production

Production steps:

Step 1: Ingredients: protein 100g, sugar 45g, low powder 40g, raisin 60g, salt 1 / 8 spoon, Tata powder 1 / 4 spoon (no Tata powder can be replaced by lemon juice)

Step 2: dried cranberries taste slightly sour than raisins

Step 3: production of raisins

Step 4: mix salt and sugar, separate the protein and add Tata powder to the protein

Step 5: beat the egg yolk until it bubbles

Step 6: add the mixture of salt and granulated sugar in three times, and quickly beat to a dry foaming state

Step 7: add the mixture of salt and sugar in three times, and quickly beat it to the state of dry foaming

Step 8: add the mixture of salt and granulated sugar in three times, and quickly beat to a dry foaming state

Step 9: add the mixture of salt and sugar in three times, and quickly beat it to the state of dry foaming

Step 10: add the mixture of salt and granulated sugar in three times, and quickly beat it to a dry foaming state. When you lift the egg beater, the protein appears upright sharp corners, indicating that it has reached the state of partial dryness

Step 11: add the sifted low powder

Step 12: mix well

Step 13: add the raisins. The raisins can be soaked with water in advance, and the taste will not feel dry.

Step 14: pour the batter into the 7-inch hollow cake mold and smooth it

Step 15: put the cake mold on the baking tray, put it into the preheated oven, middle layer of the oven, heat up and down, 170 degrees, bake for 20-25 minutes

Step 16: take out the cake to cool and demould it. Because the angel cake has toughness, you only need to peel the cake from the edge of the mold by hand, then turn it upside down, knock and shake it for a few times, and the cake can demould easily

Materials required:

Protein: 100g

Low powder: 40g

Fine granulated sugar: 45g

Salt: 1 / 8 spoon

Raisins: 60g

Tata powder: 1 / 4 spoon

Note: no Tata powder, lemon juice can be used instead. Baking: middle layer of oven, heat up and down, 170 degrees, 20-25 minutes. Take it out to cool and demould it. Because of the toughness of angel cake, you only need to peel the cake from the edge of the mold by hand, then turn it upside down, knock and shake it a few times, and the cake can demould easily.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jie Bai Chun Cui De Tian Shi Dan Gao