Fruit Coffee Cake(shui guo ka fei dan gao )

Fruit Coffee Cake

Introduction:

Production steps:

Step 1: weigh out the amount of coffee needed to prepare the cake;

Step 2: put the weighed coffee, sugar and oil into a container, and put the egg yolk and egg white into two containers respectively, in which the protein container should be free of water and oil;

Step 3: stir the egg yolk mixture evenly;

Step 4: add sifted low gluten flour and milk powder;

Step 5: mix well and reserve;

Step 6: add one-third of another 40 grams of sugar to the egg white when making the fish eye blisters, and stir evenly; add sugar twice or three times, and stir evenly;

Step 7: add a few drops of white vinegar to the egg white, and then stir it;

Step 8: the protein can be stirred up with a blender, stand upside down, and the small triangle does not flow;

Step 9: pour one third of the egg white into the egg yolk mixture and stir them evenly;

Step 10: pour the mixed liquid into the remaining two-thirds of the egg white, and stir them evenly;

Step 11: pour into the required mold;

Step 12: vibrate twice before putting into the oven, and then put into the preheated 170 degree oven;

Step 13: 12 minutes in the middle and lower layers, take out and stand upside down on the grid after baking, and remove the oil paper on the bottom when it is warm;

Step 14: soften the butter at room temperature, add sugar powder, and stir with an electric stirrer to form feathers;

Step 15: add warm coffee;

Step 16: continue to stir evenly and reserve;

Step 17: slice the cake with a round mold;

Step 18: put the stirred coffee cream into the mounting, and squeeze a circle along the edge of the cake;

Step 19: put the yellow peach slice in the middle, cover it with a layer, and then put the Yellow Peach in the same way;

Step 20: so the fruit coffee cake is finished. Another espresso.

Materials required:

Low gluten flour: 60g

Eggs: 3

Coffee: 50g

Sugar: 40g + 10g

Oil: 50g

Milk powder: 10g

White vinegar: a few drops

Powdered sugar: 20g

Butter: 100g

Cherry: moderate

Yellow peach: right amount

Cashew nuts: moderate

Chocolate sauce: right amount

Precautions: 1. The egg white should be beaten in a water-free and oil-free container. When mixing the mixture of egg white and yolk, attention should be paid to the strength and method from the bottom to the top. 2. When adding vinegar in household production, avoid adding chemicals such as Tata powder. When taking out the cake mold, stand upside down immediately to avoid collapse. 3. For coffee cream icing, first soften the butter at room temperature, and then add a little sugar powder When the coffee is warm, add it and stir it evenly. The coffee must be a little warm. Stir it more so that the water and oil can blend together. If you like the taste of chocolate, you can also add some chocolate sauce, which tastes good.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Fruity

Chinese PinYin : Shui Guo Ka Fei Dan Gao