A new method -- egg grape cake(xin fang fa fen dan pu tao dan gao )

A new method -- egg grape cake

Introduction:

"Although I don't have many kinds of cakes, every time I do it, I try to see which methods are easier to operate, more convenient and make cakes more delicious. Now we have tried another method of separating eggs. It means that the yolk and the protein are separately dispersed, then mixed with each other, and finally mixed with flour. Because separate eggs can make the bubble of protein more stable, not easy to defoaming. Therefore, the cake made by the egg division method has some hardness, no moisture, and is not easy to retract in cold weather. It can be made into cakes of various shapes. Its expansibility is very good, but the texture is a little rough, which is not as delicate as the whole egg sponge and Qifeng cake. "

Production steps:

Step 1: food preparation.

Step 2: separate the protein and yolk, and put them into a clean basin without water and oil.

Step 3: directly add 1 / 4 white granulated sugar into the egg yolk, beat it with a manual mixer to form granulated sugar, dissolve it, put in refined oil, and continue to stir evenly (without stirring).

Step 4: in the protein, first pour in white vinegar, divide into three times, add white sugar, beat with electric beater to form hard foam.

Step 5: pour the egg yolk into the whipped cream, beat it with electric beater at low speed, and mix well.

Step 6: sift the low gluten flour into the egg paste.

Step 7: stir evenly with a rubber scraper to make the cake paste.

Step 8: spread some oil on the oven tray (preferably oil paper), and pour the cake paste into the oven.

Step 9: Sprinkle with washed and drained raisins.

Step 10: preheat the oven at 180 degrees for 25 minutes until the surface is slightly colored.

Step 11: turn the cake upside down, cool it and cut it.

Materials required:

Low gluten flour: 100g

Big eggs: 4

Raisins: a little

White granulated sugar: 60g

Refined oil: 30g

White vinegar: a few drops

Note: 1. Egg yolk paste and protein cream mixed, you can also use a rubber scraper up and down mix, the effect is better. 2. Flour mixing is more convenient than Qifeng cake, without adding water. 3. The baking time and temperature are decided by the oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xin Fang Fa Fen Dan Pu Tao Dan Gao