Black sesame cake(hei zhi ma qi feng dan gao )

Black sesame cake

Introduction:

"Qifeng cake is estimated to be a compulsory course for every novice Baker. This simple cake has also troubled many people. Everyone has racked their brains for the perfect Qifeng cake. It was the same when I failed at the beginning. I was careful in every aspect, and I had no fun making desserts. Later, I read a post in betaI forum, and maosai was very happy~~~~ http://www.beitaichufang.com/bbs/topic126255"target="_ blank"] http://www.beitaichufang.com/bbs/topic126255 [/ url] I slowly found out the general formula, and got familiar with the principle and the proportion of ingredients. Making Qifeng is really like steaming steamed bread pancakes. It's very simple. Even if it's not completely accurately weighed, it's OK. I usually make one from preparing materials to entering the oven in about 20 minutes. And I think the successful Qi Feng is not so strict standard. Different recipes have their own taste and characteristics. As long as the ingredients are controlled in a reasonable range, they can be successful. Qi Feng's slight cracking or slight retraction is not a serious problem. The soft and delicate taste is more important than the complete appearance. This time, the black sesame is fragrant and fragrant. When it's roasted, it's fragrant all over the room. The black sesame is nutritious and worth recommending as a snack. It's good for breakfast and afternoon tea! "

Production steps:

Step 1: raw materials

Step 2: separation of egg yolk

Step 3: Add 20 grams of icing sugar to 3 yolks and beat them with an egg beater until the sugar and yolk are completely mixed. But don't beat the yolks.

Step 4: add a small amount of salad oil to the egg yolk liquid for many times, and add it after each time, until 40 ml of oil is completely dissolved in the egg yolk liquid.

Step 5: add 40 grams of milk and stir well.

Step 6: slightly lighter yolk.

Step 7: SIFT for 3 times.

Step 8: sift the low powder into the egg yolk liquid and mix it evenly with a rubber scraper. Be careful not to over stir the flour to avoid gluten.

Step 9: add the black sesame powder.

Step 10: gently stir with a rubber scraper until ready to use.

Step 11: add a little white vinegar or lemon juice to the three proteins and beat with an electric beater.

Step 12: beat the protein until it looks like a fish eye blister, add 1 / 3 of the sugar (20g).

The thirteenth step: continue stirring until the protein starts thickening. When it is thicker, add 1/3 sugar.

Step 14: continue beating until the protein is thick, add the remaining 1 / 3 sugar.

Step 15: continue beating for a while. When you lift the egg beater, the protein can pull out a short vertical sharp corner, which indicates that it has reached the state of dry foaming and can stop stirring.

Step 16: add 1 / 3 protein to the egg yolk paste.

Step 17: use a rubber scraper to turn and mix quickly and evenly, pay attention to turning and mixing from the bottom up, do not stir in circles, so as to avoid protein defoaming.

Step 18: after mixing well, pour all the egg yolk paste into the basin containing protein, and mix well with the same method until the protein and egg yolk paste are fully mixed.

Step 19: pour the mixed cake paste into the mold and shake it twice on the table to shake out the air bubble inside.

Step 20: put into the preheated oven, 160 degrees, about 1 hour.

Step 21: it's just coming out of the oven, a little cracked, but I like this feeling. Take the baked cake out of the oven and immediately put it on the cooling rack until it cools. Demould after cooling completely.

Materials required:

Eggs: 3

Low gluten flour: 35g

Ground black sesame powder: 35g

Salad oil: 40ml

Fresh milk: 40ml

Fine granulated sugar: 40g

Icing: 20g

Note: 1, try not to put the top layer, in case the top of the cake is too close to the heating tube after expansion, it will be burnt. 2. Note that Qi Feng can't use anti stick cake mold when baking, and can't apply oil around the mold. Qi Feng has high adhesion to the mold wall. 3. As for the mixing of egg yolk paste and protein, I think there are only four words to describe it -- "bold". It should be light and fast. In fact, protein is not so fragile. Don't be so afraid of protein defoaming. 4. In order to make Qifeng, we must use tasteless vegetable oil instead of heavy oils such as peanut oil and olive oil. Otherwise, the taste of the oil will destroy the light taste of Qifeng.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Hei Zhi Ma Qi Feng Dan Gao