Yellow cake(huang dan gao )

Yellow cake

Introduction:

"It's simpler than Qifeng, fresher than butter cake. It's not so oily and tastes delicate. It's a good cake."

Production steps:

Step 1: cut the butter into small pieces and put it into a large bowl. Soften it at room temperature or heat it with water.

Step 2: mix low gluten flour and baking powder, sift them into a bowl and mix with butter.

Step 3: pour the sugar into the bowl, then add vanilla extract, salt and 50g milk.

Step 4: use the electric egg beater to beat at low speed, so that all the materials are mixed together, and stir together until all the materials are completely mixed to form a moist batter.

Step 5: after the egg is broken, mix it with the remaining 50 grams of milk.

Step 6: add three times to the batter. After adding, use the egg beater to continue to beat evenly at low speed. Each time, stir evenly, and then add the next time.

Step 7: after adding all the eggs and milk mixture, the batter is ready (the batter is relatively thin).

Step 8: apply a thin layer of butter on the inner wall of the mold, and pour the batter into the mold.

Step 9: put the mold into the baking tray, put the baking tray into the oven preheated at 175 ℃, the penultimate layer. Bake for about 35 minutes until it is completely swollen and the surface turns golden. Stick the toothpick into the cake. If there is no residue on the toothpick, it means it is baked. The cake is demoulded after cooling and sliced for consumption.

Step 10: put the mold into the baking pan, put the baking pan into the oven preheated at 175 ℃, the penultimate layer. Bake for about 35 minutes until it is completely swollen and the surface turns golden. Stick the toothpick into the cake. If there is no residue on the toothpick, it means it is baked. The cake is demoulded after cooling and sliced for consumption.

Materials required:

Low gluten flour: 100g

Milk: 100g

Butter: 45g

Egg: 65g

Fine granulated sugar: 60g

Salt: 1 / 4 teaspoon

Vanilla extract: 1 / 4 tsp

Baking powder: 4G

Note: 1, the process of making this cake is very simple, just remember to mix all kinds of materials together. The amount of milk in the ingredients is very large. When making, the milk is divided into two parts, and half of them are added at the beginning of mixing. After mixing into batter, add the other half mixed with egg. Must be in accordance with this order to join Oh, in order to get the correct, delicate cake organization. 2. When making Qifeng cake, do not circle or over stir the batter after adding flour, so as to avoid gluten of flour affecting the taste. But this cake is just the opposite, because of its high moisture content, as well as the full use of baking powder as a leavening agent, the appropriate gluten can make the cake expand higher, more delicate organization. 3. You can use different molds to bake this cake. Paper cup, round cake mold, square baking tray and so on are all OK. Different mold, baking time needs to be adjusted according to the actual situation.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Huang Dan Gao