Cut a cake(qie kuai dan gao )

Cut a cake

Introduction:

"After making the cake rolls several times, I didn't feel very soft. This time, I reduced the amount of flour and added a small amount of baking powder. The cake is very soft, with good taste and enough milk flavor."

Production steps:

Step 1: separate the yolk and protein, add 40g sugar into the yolk, and stir until the yolk turns white.

Step 2: add corn oil in three times, one teaspoon each time, stir with egg beater until well mixed, and then add the next time. The yolk was thick after adding corn oil.

Step 3: add water and stir gently.

Step 4: sift in low gluten flour, milk powder and baking powder.

Step 5: cut and mix the egg yolk paste evenly with a rubber scraper. (don't draw a circle, cut and mix like stir fry)

Step 6: add 70g sugar to the protein and beat it with the egg beater until it is wet and foamy (after lifting the egg beater, the protein can be pulled out of the curved sharp corner).

Step 7: add 1 / 3 protein into the egg yolk paste, cut and mix well.

Step 8: pour the egg yolk paste into the protein, and then cut and mix it into cake paste.

Step 9: pour the batter into the baking pan covered with oil paper, smooth it, pick up the baking pan and shake it with force to make big bubbles.

Step 10: put into the middle layer of the preheated oven, heat up and down 170 ℃ for 35 minutes.

Step 11: until the surface turns golden.

Step 12: turn it upside down on the grill and tear off the oil paper while it's hot.

Step 13: turn the cake upside down after it cools down. Cut into small pieces to enjoy.

Materials required:

Low gluten flour: 160g

Eggs: 6

Corn oil: 3 teaspoons

Baking powder: half spoon

Milk powder: 25g

Water: 90g

Sugar: 40g (add egg yolk)

Note: please adjust the temperature according to the spleen of your oven. The container for protein must be free of oil and water.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Qie Kuai Dan Gao