Zebra pattern Qi Feng(ban ma wen qi feng )

Zebra pattern Qi Feng

Introduction:

"Irregular zebra pattern, cut more amazing, no pigment ha, beautiful and healthy."

Production steps:

Step 1: separate the egg yolk protein and put it into two egg bowls.

Step 2: add salad oil and milk to the egg yolk, add 20g fine sugar, beat with a manual beater until the sugar dissolves, sift the low gluten flour and baking powder into the sieve, sift into the egg yolk basin and mix until there are no granules.

Step 3: add condensed milk and continue to mix well.

Step 4: dig two portions of the yolk paste with a scraper into two other bowls. (these two are to make two colors, cocoa flavor and Matcha flavor. You can control the amount by yourself. If you are not sure, you can use an electronic scale, because you need to add protein in equal proportion.)

Step 5: add cocoa powder and Matcha powder, mix well.

Step 6: add 50g granulated sugar into the protein and beat it with electric beater until it is dry and foamy. As shown in the picture, lift the egg beater head at a firm right angle.

Step 7: divide the cream into three parts and dig into three pots of egg yolk paste. It's better to have the same proportion of protein and yolk here. The batter with cocoa powder and Matcha powder will dry a little, and the right amount of protein cream can be added a little more, so you can control it by yourself.

Step 8: mix evenly.

Step 9: put the batter into three flower mounting bags.

Step 10: squeeze the original flavor into the mold, then squeeze the Matcha flavor in the middle, and then squeeze the cocoa flavor

Step 11: squeeze the batter into the mold in this order, and the mold will shake the big bubble after a few drops on the table.

Step 12: put it in the middle and lower layer of the oven, heat up and down, bake at 130 ℃ for 40 minutes, take it out and turn it upside down.

Step 13: after cooling through, draw a circle of demoulding on the edge of demoulding knife.

Materials required:

Low gluten flour: 75g

Salad oil: 45g

Fine granulated sugar: 70g

Condensed milk: 1 tbsp

Cocoa powder: 5g

Matcha powder: 5g

Baking powder: 2G

Milk: 40g

Note: 1, the amount of egg yolk can be made according to their own feelings, the best proportion of protein cream and egg yolk, so that the consistency of the batter is more consistent, novice then suggest using electronic scale to measure. 2. Increase or decrease the temperature according to your oven. Insert toothpick into the oven and take it out to see if it brings out cake crumbs to check if it is baked well.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ban Ma Wen Qi Feng