Coffee marbling cake(ka fei da li shi wen dan gao )

Coffee marbling cake

Introduction:

"Add some lines to the cake and mix the flavors. It doesn't have to be beautiful. "

Production steps:

Step 1: mix all the original and coffee flavored ingredients into a batter. Prepare the protein and the sugar added to the protein.

Step 2: add the white sugar into the protein three times, and beat the protein to dry foaming.

Step 3: add half of the protein to the coffee batter and the other half to the original batter. Stir quickly without defoaming. In the center of the mold, pour 2 teaspoons of original cake paste with a spoon, and then pour 2 teaspoons of coffee cake paste in the center. Repeat in turn.

Step 4: with the natural diffusion of cake paste, the paste will be pushed to the edge of the mold.

Step 5: 6-inch mold, 20L oven, lower layer, up and down 120 degrees (actual 150 degrees), 30 minutes.

Materials required:

Original flavor: low gluten powder: 25g

Original: egg yolk: 15g

Original: fruit milk: 25g

Original: white vinegar: 1 / 2tsp

Original flavor: sugar: 5g

Coffee flavor: low gluten powder: 30g

Coffee flavor: egg yolk: 12g

Coffee powder: 1 bar: 13g

Coffee flavor: soy sauce (ha ha, add color, add salt): 5ml

Coffee flavor: brown sugar: 12g

Coffee flavor: water: 15g

Protein 2: 64g

Sugar: 20g

Precautions: 1. After baking, put it on the baking net to cool, and then demould. 2. The spoon can be raised to make it easier for the new batter to push away the original batter.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ka Fei Da Li Shi Wen Dan Gao