6 inch strawberry Qifeng cake(cun cao mei qi feng dan gao )

6 inch strawberry Qifeng cake

Introduction:

"For the fifth time, the cake didn't shrink or collapse. In other words, the formula holds such a ratio: dry material: wet material = 5:8, one of the eggs is regarded as 10g wet material, and the sugar is optional. If you know this ratio, you can make your own formula in the future

Production steps:

Step 1: separate the egg yolks of three eggs and put them in two oil-free pots. The sugar is ready. Mix low flour with strawberry flour.

Step 2: beat egg yolk with 15g sugar until light, add oil, water and salt, and mix well.

Step 3: sift in the low flour and strawberry powder, stir well and set aside.

Step 4: add two drops of white vinegar to the egg white and beat with the beater for a while. When the protein is fisheye like, (20g sugar) add 1 / 3 sugar; when the protein bubble is too delicate to form, add 1 / 3 sugar; when the protein has clear lines, add the remaining sugar. Beat the protein until it is dry and foamy. That is, you can see the short triangle without bending when you lift the egg beater.

Step 5: preheat the oven for 130 degrees. Take 1 / 3 of the protein paste into the batter and mix quickly, then pour it back into the basin of the protein paste and mix quickly. Pour the mixed cake paste into the 6-inch cake mold and shake it vigorously for a few times to produce large bubbles. Put in the preheated oven. 130 degrees for 40 minutes.

Step 6: put it on the grill immediately after baking, cool it for half an hour and demould. If it is not easy to demould, you can first use the long spoon handle to draw a circle along the edge of the mold.

Materials required:

Low powder: 45g

Strawberry powder: 5g

Eggs: 3

White granulated sugar: 35g

Milk: 30g

Corn oil: 20g

Salt: 1g

White vinegar: right amount

Precautions: 1. The oven must be preheated before mixing. 2. When baking, do not open the box door, otherwise the cake will collapse due to air pressure. 3. Stir quickly.

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cun Cao Mei Qi Feng Dan Gao