Irresistible sweetness and softness(nan yi kang ju de xiang tian rou ruan hong zao mei gui qi feng )

Irresistible sweetness and softness

Introduction:

"For our female compatriots, tonifying qi and blood is particularly important. If the Qi and blood is insufficient, it will not only damage the body, but also affect the skin, spirit and other aspects. Jujube, rose, are common tonic Qi and blood ingredients, basically no one will not like it? Just before I made "jujube rose medlar cream", I like the taste very much. I think there are red dates, roses, medlar and brown sugar in it, which are all good things for invigorating qi and blood, so I made a cake with it this time. The prescription is made by myself, and the effect is good. There are pictures in the article. You can see the organization by yourself. After baking, you knock twice at a distance of 15cm from the table, and then turn it upside down immediately. Basically, there is no retraction. "

Production steps:

Step 1: prepare all the ingredients and sift the low gluten flour 2-3 times in advance;

Step 2: knock the egg yolk and the egg white into two clean oil-free and water-free containers respectively, and put the egg white in the refrigerator for refrigeration;

Step 3: add tasteless liquid oil into the egg yolk and stir evenly;

Step 4: add water and stir until completely emulsified;

Step 5: add jujube rose medlar cream and stir evenly;

Step 6: sift in low gluten flour, mix well with scraper or egg beater, and don't stir in circles;

Step 7: the state of the egg yolk paste is as shown in the figure. Lift the scraper and the paste can flow down smoothly;

Step 8: remove the egg white from the refrigerator and add a few drops of lemon juice;

Step 9: stir until the fish eyes are thick and bubbly;

The tenth step: add the 1/3 granulated sugar, whipping until the foam is fine and almost not falling.

Step 11: add 1 / 3 of the sugar and beat until the egg beater is hooked;

Step 12: add the last 1 / 3 of the sugar, continue to beat until the beater is lifted, and the short vertical sharp corner appears on the beater head;

Step 13: preheat the oven 190 degrees. 1 / 3 of the egg white is put into the yolk paste;

Step 14: use a scraper or manual beater to cut and mix the eggs evenly;

Step 15: pour the egg yolk paste back into the egg white basin;

Step 16: use a scraper to cut and mix or stir evenly;

Step 17: pour the cake paste into the mold from a high place, and then knock the mold lightly on the table;

Step 18: put into the preheated oven, lower layer, bake at 180 degrees for about 35 minutes, until the cake expands to slightly retract, tap the surface of the cake with your hand, it will make a "bang bang" sound;

Step 19: come out of the oven immediately after baking, insert a glass bottle in the chimney, immediately turn it upside down until it is completely cool, demould it and cut it into pieces for eating.

Materials required:

Eggs: 3 (total weight is about 190 ~ 200g)

Low gluten flour: 65g

Water: 30g

Jujube rose medlar cream: 95g

Odorless liquid oil: 35g

Fine granulated sugar: 30g

Lemon juice: a few drops

Precautions: 1. The low gluten flour must be screened in advance, so that when mixed with the egg yolk paste, there will be no large particles; 2. I still use the emulsification method this time, I feel that the cake is more moist and the organization is very delicate. If you find it troublesome, you can not stir it until it is completely emulsified, and the taste will be poor; 3. When mixing the egg white and yolk paste, you should use the method of cutting or turning, and avoid stirring in circles, so as not to cause defoaming; 4. Pour the cake paste into the mold from a high place and knock the mold on the chopping board for several times, all of which are to shake out the big bubbles on the surface of the cake paste. Remember to press the chimney tightly when you knock the mold; 5. The specific baking time should be adjusted according to the actual situation of each oven. I control the whole temperature between 170 and 180, about 35 minutes. If the temperature can be controlled independently, it is suggested to lower the heating temperature by 10 ~ 20 degrees after baking and coloring (about 15 minutes); 6. After baking, it should be turned back immediately to avoid the shrinkage of the cake; 7. If you are not in a hurry, it is suggested to refrigerate overnight and then demould for consumption, with better flavor; 8. The recipe of jujube rose medlar paste can be checked before.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Nan Yi Kang Ju De Xiang Tian Rou Ruan Hong Zao Mei Gui Qi Feng