Don't call me seven crazy(bie jiao wo qi feng qi feng dan gao xin shou can kao tie )

Don't call me seven crazy

Introduction:

"Qifeng cake is a must for baking lovers. It is often difficult to make a success at a time. So it is often called "seven crazy cake" by friends in the baking circle. Before this cake, I did a lot of homework. What reference post read again and again, but wait until the time of their own operation, all kinds of questions came uninvited. But it's still good. It didn't drive me crazy seven times, only two and a half. After success, I did it several times, one for each. Shuai is a rookie in baking. I'd like to talk to you about my "seven crazy" experience. Please point out what is not in place. Let's listen to Shuai while watching Shuai do. It may be helpful for you to see Shuai's failure summary and successful experience. Then there are not so many words in white code. Ingredients: 5 eggs (medium size), 70g fine granulated sugar (20 add egg yolk + 50g add egg white, moderate sweetness), half a teaspoon of salt, 45g milk, 40g vegetable oil, 90g low powder, two drops of vanilla essence or half a root of vanilla pods (no need to put them). I've talked a lot about the formula, but the actual formula is not as mysterious as I thought. It's like making bread and steamed bread. People in the beginning certainly didn't have any formula. It's just that we sum up the experience over time, and it's convenient for novices to learn after quantification. Like Chinese pastry, cake bread pays attention to the state of dough, batter, protein and so on. As long as you master the state, then the formula god horse is floating clouds, we play is DIY formula. Including the top Shuai's formula is also improved. What is the specific state? Let's talk by looking at the handsome pictures. Reference formula: egg yolk paste to ensure viscous state, the key lies in the proportion of solid and liquid, the following Shuai also played a mathematical calculation to several formula reference. A recipe for egg yolk: solid liquid ratio = 90g low powder / (45g milk + 40g oil + 60g egg yolk) = 0.62 Lao Yang gave me a recipe: solid liquid ratio = 130 low powder / (80 milk + 70 oil + 60g egg yolk) = 0.619 Jun's recipe: solid liquid ratio = 85g low powder / (40g milk + 40g oil + 60g egg yolk) = 0.607 ha ha ha ha, what do you find? If the solid-liquid ratio is basically between 0.55-0.65, there won't be much problem. This proportion is the kind of viscous state I said. I don't know if it's reasonable. Please pat it lightly. According to this, we can calculate the formula. If there is not much difference, we can do it. If there is any problem, we can eliminate the problem of the formula. "

Production steps:

Materials required:

Eggs: 5 medium size

Low gluten flour: 90g

Milk: 45g

Fine granulated sugar: 70g

Vegetable oil: 40g

Vanilla extract: moderate

Salt: half a teaspoon

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Bie Jiao Wo Qi Feng Qi Feng Dan Gao Xin Shou Can Kao Tie