8-inch Chifeng cake: Mickey Mouse's birthday cake(cun qi feng dan gao zhi sheng ri dan gao mi lao shu )

8-inch Chifeng cake: Mickey Mouse's birthday cake

Introduction:

"1. When making cakes, the quality of flour directly affects the quality of products. The flour used to make cake should be low gluten flour. Because the flour has no gluten, the cake is soft, bulky and smooth. 2. Another main raw material of cake is egg. The egg bulking mainly depends on endosperm protein in protein. Only when the endosperm protein is stirred at high speed, can it wrap a large amount of air and form bubbles, which makes the cake bulky. Therefore, when the protein is stirred at high speed, it is better to use high speed rather than low speed. 3. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The utensils used to stir the cake must be clean, especially the grease items. Otherwise, the cake will not loose and affect the quality and taste. A. Egg white paste: egg white + sugar (add in batches) + Tata powder, beat it to Eagle's beak with egg beater. B. Egg yolk paste: egg yolk + (salad oil + milk) + (flour + baking powder + salt) sifted

Production steps:

Step 1: pour the milk into the salad oil.

Step 2: mix well.

Step 3: pour into the egg yolk and stir well.

Step 4: sift the flour, salt and baking powder into the egg yolk paste.

Step 5: stir evenly with a manual egg beater, and then cross (don't screw up, just mix well and you can't see the dry noodles).

Step 6: add sugar (about 20 seconds in 3 times) and Tata powder into egg white.

Step 7: hit eagle's beak with egg beater.

Step 8: add 1 / 3 egg white mixture into egg yolk paste and mix well.

Step 9: add the batter to the remaining 2 / 3 of the egg white mixture and mix well.

Step 10: pour 2 / 3 of the paste into the mold and sprinkle the raisins evenly.

Step 11: pour the remaining paste into the mold and smooth it. Place in the bottom of the oven at 150 ℃ for 55 minutes.

Step 12: cool and demould.

Materials required:

Low gluten powder: 120g

Egg: 280g

Milk: 55g

Baking powder: 3 G

Tata powder: 4G

Raisins: 10g

Sugar: 100g

Salad oil: 65 g

Salt: 1.5g

Notice: 1. Bake for about 20 minutes, cover the cake with tin foil to prevent the top layer from burning. 2. After baking, take out and buckle on the grill to prevent retraction. 3. After cooling, press down one circle to demould.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Cun Qi Feng Dan Gao Zhi Sheng Ri Dan Gao Mi Lao Shu