Chiba gold cake(qian ye wen huang jin dan gao )

Chiba gold cake

Introduction:

"When making a cake, the starch in the flour will be gelatinized after scalding, which can absorb more water and make the finished product more soft and delicious. The taste of the cake is very dense, not as soft as Qifeng cake, and lighter than sponge cake. The amount of eggs is enough, and the butter is used to scald the noodles, which makes the cake taste very fragrant. Therefore, there is no need to add cream fruit and so on. It is very suitable for empty taste. As long as you use an egg yolk, you can achieve the elegant presentation of this cake! Let's share how to draw beautiful Chiba patterns with simple lines. "

Production steps:

Step 1: Boil the milk

Step 2: put an egg yolk for decoration into the decoration bag

Step 3: add the butter to the pan and bring to a boil over low heat

Step 4: turn off the heat, add low gluten flour and mix well

Step 5: add hot milk and mix well

Step 6: 1 whole egg and 3 yolks

Step 7: add the batter several times to ensure that each time you add it, stir evenly

Step 8: stir into a smooth egg yolk batter. Preheat the oven 180 degrees

Step 9: add white vinegar to the egg white, add sugar in three times, and stir until the egg is lifted and there is a small upright sharp corner

Step 10: mix part of the protein with the batter

Step 11: finally cut and mix into a uniform and glossy cake paste

Step 12: pour into the baking pan and shake gently

Step 13: decorate the thousand page pattern, put an egg yolk into the flower mounting bag, cut a 3-4mm small hole in the flower mounting bag, squeeze the parallel line 45 degrees from left to right, use a chopstick, and make the horizontal line vertical, and draw a line from top left to bottom right

Step 14: put into 180 degree preheated oven, middle layer, bake for about 25 minutes, cool down for 10 degrees after coloring. Let it cool a little. Cover the surface with another oilcloth and turn it over. Remove the oilcloth from the bottom and turn it over again with the pattern side up. Cut it into pieces after cooling. It's better to eat it after refrigeration

Materials required:

Butter: 70g

Low gluten flour: 85g

Egg yolks: 4

Protein: 4

Whole egg: 1

Fine granulated sugar: 70g

Milk: 70g

White vinegar: a few drops

Note: 1, hot Qi Feng do not need to send protein to a very rigid stage, as long as you can pull out a small short right angle on it. 2. When the butter is boiling, turn off the heat immediately and add the low gluten flour. You can't boil it too much. This process is faster, so the low gluten flour should be prepared in advance. All the materials should be prepared in advance. The whole process should be completed quickly and carefully. 3. The Chiba pattern is actually very easy to draw. When I bake it, there are some small cracks in the pattern, but when I cool it down, I can't see it at all. 5. This kind of hot rolled Qifeng has a soft taste between Qifeng and sponge. It's quite delicious. It's highly recommended!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Qian Ye Wen Huang Jin Dan Gao