Baking free cherries cake(mian kao ban che li zi xiao dan gao )

Baking free cherries cake

Introduction:

"If you don't have an oven at home, you can eat homemade fruit cake, but you must have a mold. If you use an electric mold, you can also refer to this recipe."

Production steps:

The first step: first, the egg is beaten to the blistering, then added sugar, then beaten, add flavor and salad oil separately, and then use the high speed gear to get the feeling of fluffy. First, mix the flour and baking powder in another dry bowl, then stir it into the bowl filled with the above materials.

Step 2: use the electric egg beater to beat evenly in the irregular direction at low speed, and let it stand for a moment;

Step 3: at this time, you can free your hand, use a small knife to cut the centipede in half, remove the core and put it on the bowl;

Step 4: put the cast iron mold on the furnace, open the medium slow fire, and then apply a thin layer of oil in the hole, which can also be sprayed, and pour into the hole with a full degree of 60-70% (do not overfill, otherwise it will overflow, and the top will not reach the bottom when turning over and baking again);

Step 5: put half a cherry in each hole, or use other fruit instead;

Step 6: put a little more egg paste on the surface to cover the cherries. When the paste rises slowly, the bottom will gradually form. Don't turn it too hastily. Only when the bottom is completely formed can it be turned over;

Step 7: after molding, stick the toothpick into the ball, turn the ball over and bake it again. If it's not good enough, you can bake it again and again, so that it's more uniform. Then stick the toothpick into the ball to see if there's any paste sticking. If it's dry, it's basically OK.

Materials required:

Big egg: 1, about 60g

Sugar: 20g

Vanilla flavor: 1/4 teaspoon

Sapol oil: 4 tsp

Low gluten powder: 60g

Baking powder: 1 / 8 TSP

Cherries: about 1 / 4 lb

Note: first, after putting the batter, you should wait until the bottom is formed. It's convenient to turn the small cake with toothpick or spoon. Second, when filling the batter, don't fill it too full. 60-70% of the full hole is enough. Third, if you want the cake to be full, after filling the batter, gently take it up, then fill the original hole with 20-30% of the full egg liquid, and then put the bottom of the cake upward Put the ground on the batter and bake until it is formed. 4、 Small cake is very popular in the party, and both Chinese and Western friends like it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Vanilla

Chinese PinYin : Mian Kao Ban Che Li Zi Xiao Dan Gao