Coffee Angel Cake(ka fei tian shi dan gao )

Coffee Angel Cake

Introduction:

"When I make desserts and desserts, sometimes I just leave some egg white. Usually I make angel cakes and consume it. Angel cake is simple, compact, elastic and chewy. It's a delicious cake. However, the angel cake with the same taste is monotonous after eating too much. This time, some coffee granules are added to the ingredients, and the effect is good. It's slightly bitter, slightly fragrant, and has a different taste. "

Production steps:

Step 1: prepare 55g of sugar.

Step 2: prepare low gluten flour and corn starch 25g and 10g respectively.

Step 3: prepare 3 egg whites.

Step 4: prepare 10g coffee granules.

Step 5: put the egg white into the basin without water and oil, and add appropriate amount of white vinegar.

Step 6: add appropriate amount of salt and beat with electric beater.

Step 7: add the sugar in three times, and beat the protein until it can pull out the straight and sharp corners of the dry foaming state. (beat the protein until it looks like a fish eye blister, add 1 / 3 of the sugar. Beat the protein until it becomes thicker and thicker. Add 1/3 sugar. Beat the protein thicker and add the remaining 1/3 sugar when it has a fine foam.

Step 8: sift the low gluten flour and corn starch into the egg white. Use a squeegee to mix the flour and egg white quickly from the bottom up.

Step 9: pour the coffee granules into the cake batter and stir quickly to make the coffee granules evenly distributed in the cake batter.

Step 10: pour the batter into the cake mold, shake the cake mold on the table, shake the air bubble out of the batter.

Step 11: scrape the surface slightly with a scraper, put it into a preheated oven at 180 ℃ and bake for about 30 minutes. Just out of the oven.

Materials required:

Egg white: 3

Low gluten flour: 25g

Corn starch: 10g

White vinegar: right amount

Fine granulated sugar: 55g

Coffee granules: 10g

Salt: 1 / 8 teaspoon

Note: 1, white vinegar can be replaced by lemon juice, the effect is the same, are to balance the alkaline protein. 2. Angel cake is oil-free, very resilient, not easy to retract and elastic. It is not easy to retract even if it is not cooled down. So don't worry about the bold toss. 3. There is no special requirement for coffee, just use what you like. I just had this kind of cake on hand. I opened it and used it directly. Because it's granular, the finished cake is also small granular. The taste is very layered. I think it's very good. If you use instant powder, the effect will be different. In addition, if you use that kind of sugar coffee, you can adjust the amount of sugar properly to avoid the cake too sweet.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ka Fei Tian Shi Dan Gao