Cake from childhood ~ ~ old cake ~ ~ taste from childhood(xiao shi hou chi de dan gao lao dan gao xiao shi hou de wei dao )

Cake from childhood ~ ~ old cake ~ ~ taste from childhood

Introduction:

"A few days ago, I went to the Internet and saw the" old cake "recommended by China. I suddenly remembered that when I was a child, my parents went to the place where they made the cake with eggs in their hands and asked people to process this kind of cake. What a delicious taste!! I remember they took plates of cake out of the oven (which I thought was in the oven after hours), put them upside down on the plates, packed the bags and handed them to me. Bite while it's hot, crisp outside and tender inside!! I like it very much. I can eat several! I made a little modification on their prescription, adding more milk and more oil to make the milk softer ~ ~ in addition, most of the online cake cups are made of paper. Because I directly use the circular open living model, I increased the amount of eggs and flour. This is very simple. I'm a novice. I've bought a plate for a long time, but I've never used it. I'll take it out and dry it with the cake. Ha ha! "

Production steps:

Step 1: beat all the eggs in a bowl, pour in all the sugar, and beat with the electric beater. Like to eat more eggs, on the basis of other people's prescription to add an egg, ha ha.

Step 2: pay attention to the time!! At least ten minutes. If there is less time here, the cake may still bulge in the oven and shrivel when it's cold! I played for 15 minutes. Ha ha ~ ~ looking at my watch

Step 3: beat the egg liquid until it is completely swollen, but it will not disappear immediately after lifting. As long as you play for more than ten minutes, it will be no problem~~

Step 4: sift in low gluten flour in three times, and mix well with scraper every time. Remember it's from the bottom up, not irregular~

Step 5: add the milk and oil. I add it directly with a spoon. Continue to mix well with a scraper.

Step 6: pour a little oil into the cake mold, and brush the bottom and surrounding evenly with a layer of oil. I remember in which book I saw it before, so it can be easily demoulded. I can open the lock on the side of the mold, but I'm afraid the cake will not look good, so I added one more step. In the end, it turns out that I'm right to do this. The cake is easy to demould.

Step 7: pour the cake paste into the mold, shake it twice on the table, discharge the air bubble, and then sprinkle a little white sesame on it evenly

Step 8: preheat the oven to 180 degrees, pad a piece of tin foil under the mold, because this mold will expose a little cake paste, from time to time 100% sealed ~ ~ ~ spread the tin foil on the grill, put the mold on the tin foil, 180 degrees, 20 ~ 25 minutes ~ ~ ~ it's OK, demould, cut the cake!

Step 9: I ate two pieces at a time. Hehe, it's really crispy and tender!! I brought two for my colleagues and left three for my husband in the fresh-keeping box ~ ~ ready to put them in the refrigerator. My husband came back to eat on business at the weekend!!

Materials required:

Eggs: 4

Low gluten flour: 100g

White granulated sugar: 75g

Corn oil: 30ml

Milk: 30ml

White Sesame: a little

Note: 1, the amount of material can be cut according to their own situation. 2, the eggbeater must be sent for more than ten minutes. 3, girls who like to be crisp outside can bake for five more minutes! This one is crisp and tender

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiao Shi Hou Chi De Dan Gao Lao Dan Gao Xiao Shi Hou De Wei Dao