Angel Food Cake(tian shi dan gao )

Angel Food Cake

Introduction:

"Simple and pure angel cake. Angel cake is very different from other cakes. Its cotton like texture and color are made of hard foamed egg white, white sugar and white flour. No butter and oil, so egg white foam can better support cakes. It's better to use a special angel cake toaster. "

Production steps:

Step 1: beat the egg white until it looks like a fish eye blister with an egg beater, add salt, and drop in a few drops of white vinegar (or a little Tata powder)

Step 2: add the sugar in three times until it foams.

Step 3: sift the low gluten flour and corn starch and pour into the protein.

Step 4: gently mix the flour and protein with a rubber scraper. When stirring, use a rubber scraper to stir from the bottom up, do not circle to stir, so as to avoid gluten.

Step 5: pour the cake paste into the mold, smooth it, hold the mold by hand and shake it twice to shake out the air bubble. Then put into the preheated oven, 190 degrees, bake about 30 minutes can be out of the oven.

Step 6: cool, open the mold, cut into pieces, and finally eat

Materials required:

Protein: 5 people

Low gluten flour: 55g

Fine granulated sugar: 115g

Corn starch: 10g

Salt: 1g

White vinegar: right amount

Note: 1. Adding Tata powder or white vinegar to the protein is to balance the alkalinity of the protein. This is particularly important in Angel cakes, because Angel cakes are only made of protein. If the protein is too alkaline, the baked cake will be milky yellow, not white, and taste bad. 2. Angel Cake does not contain oil, is a very resilient cake, not easy to retract, elastic rich. It is not easy to retract even after being cooled. In addition, because of its toughness, it is not as easy to crack as Qifeng cake, so demoulding is also very easy. Even if you toss it a few times, it will not damage the integrity of the appearance. 3. Because the cake with too high toughness does not taste good, so in the recipe of angel cake, we should try to make the cake more soft and bulky. In this formula, on the basis of low gluten flour, some corn starch is added, which is conducive to reducing the toughness of flour, making the cake more bulky, larger and better taste. However, corn starch should not be added too much, and the dosage in the formula is appropriate. 4. Salt is also an important ingredient in Angel cakes. It can also increase the whiteness of the cake. In addition, it can increase the flavor of the cake. 5. To make angel cake, you don't need to beat the protein to dry foam like Qifeng cake, just to wet foam.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Tian Shi Dan Gao