Playing with the bread maker(wan zhuan mian bao ji cun qi feng )

Playing with the bread maker

Introduction:

"Our neighbor's cherry tree is full of cherries, so we are very enthusiastic to send some. But this kind of yellow cherry is too sour for the family to eat, and the two children refused to eat it. Big girl opened a box of banana milk and drank a few mouthfuls of it. It suddenly occurred to me that acidic liquid should be added to the protein. Since vinegar and lemon juice are OK, this super sour cherry juice should be OK. In fact, I used blueberry juice before. So decided to bake a Qi Feng. The toaster uses a six inch cake mold and uses a small steaming rack to bake cakes. The method is learned from strong coffee and light mood. I tried once, but it was not very successful (I opened the cover of the toaster to check whether it was raw or cooked, but later it was burnt on the side and not yet cooked in the middle). This time, I really succeeded. "

Production steps:

Step 1: separate the three egg yolks, and do not mix the egg yolk with the egg protein. This spoon works better than the yolk separator. (in this step, I forget to take photos and use the old one to recharge)

Step 2: break up the yolk, pour in 40ml banana milk (other milk is OK, seasoning milk can reduce the smell of eggs), 30ml rapeseed oil (other smell is not obvious oil is better), stir well, then add a very small amount of salt (I add a small spoon, Jianer still feel better, the cake can eat salty after baking), a spoonful (medium) of sugar, 60g low gluten flour Stir up and down until there is no granule paste (if you can't stir continuously in one direction, it will make flour gluten, so it's more convenient to stir with a manual egg beater).

Step 3: add a little cherry juice and a spoonful (medium) of sugar into the protein, beat the egg beater at high speed until the big fish's eye blisters; add the second spoonful of sugar. The egg whisk is beaten to a fine foam at high speed. Professional is called wet foaming, white fluffy, egg beater lift protein can stand up, the top is crooked. In this step, the egg white is whipped as much as possible; a third spoonful of granulated sugar is added; the egg beater beats the egg white at medium or low speed until it is dry and foamy, and the egg beater lifts the protein cream to show a sharp point that can not stand upright. Some people say that if they can't judge, they can insert a chopstick and the chopsticks can't fall down.

The fourth step: This twelve wire egg whisk awesome. To get to the point: use a rubber scraper to add 1 / 3 protein cream to the egg yolk paste, stir it up and down, then pour it back into the remaining 2 / 3 protein cream, and stir it up and down with a rubber scraper. Move faster and try to avoid defoaming. Mix well and pour into the cake mould. Shake the cake mould twice to make big bubbles.

Step 5: take the bread barrel out of the toaster, put the small steaming rack in the middle of the heating pipe, and place the cake mold on the steaming rack.

Step 6: select "bake" and "light color" for the bread machine menu. I forgot to select it. The menu default to "burning in color". As a result, 20 minutes before the end of the program, I found that the color close to the mold was already very dark. In order to avoid scorching, I turned off the machine and took it out. In fact, it was a little too much baking. The middle was very high, but later it collapsed. Even if you choose "light color burning", it is recommended to observe in the back window as far as possible, and take it out when it's almost done. Do not open the cover of the toaster in the baking process, otherwise the baking will fail.

Step 7: take out the cake mold, quickly buckle it on a larger steaming rack (avoid retraction), and carefully demould it with toothpick after cooling. It's beautiful, isn't it? It's a good cake for the first time.

Step 8: enjoy!

Materials required:

Low gluten flour: 60g

Banana milk: 40ml

Rapeseed oil: 30ml

Eggs: 3

Sugar: 4 teaspoons

Edible salt: appropriate amount

Cherry juice: right amount

Notes: 1. Qi Feng usually uses one egg, 20g flour and 13ml milk. After reading many prescriptions, they all say that the oil and milk have the same amount, but if you use rapeseed oil, you can reduce it in an appropriate amount to avoid the smell. I'm like an egg with 10ml oil. 2. After baking, the cake should be buckled quickly to avoid retraction, and demoulding after cooling would be better. 3. In order to avoid the big temperature difference between the top and bottom of the bread maker, try wrapping the outside of the cake mold with tin foil. 4. After the second addition of white granulated sugar, try to beat the protein as much as possible. If it can't be beat hard, add the third spoonful of sugar and continue to beat. The eggbeater is high speed first and then low speed. 5. Flavored milk can reduce the taste of egg white instead of vanilla.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Wan Zhuan Mian Bao Ji Cun Qi Feng