Memories of childhood: Caramel protein cream Qifeng cake(tong nian de hui yi jiao tang dan bai shuang qi feng dan gao )

Memories of childhood: Caramel protein cream Qifeng cake

Introduction:

"I don't know if you remember the kind of birthday cake you sold in a big store when you were a child. It's packed in a transparent plastic box, because it's not a custom-made cake, and & quot; Cream & quot; is actually made of protein cream, I like to eat that kind of cake very much when I was a child, so I look forward to my birthday every day. There are many good memories related to it. However, after the custom-made birthday cake appeared, I can't see it any more. Today I come to remember it. The bottom of the cake is lemon Chifeng cake, When I was a child, what I thought was cream was actually protein cream. Today I change it to caramel protein cream, which has a more unique flavor. Because it's sweet, it's better to sprinkle some Matcha powder or cocoa powder, so the taste is more balanced. "

Production steps:

Step 1: collect large amount of materials, separate the egg white and yolk, and pad the baking pan with oil paper

Step 2: pour 15 grams of sugar into the yolk and beat with a hand beater until the sugar melts

Step 3: add salad oil to egg yolk and stir well

Step 4: mix the lemon juice and cold boiled water, then pour into the egg yolk liquid and stir well

Step 5: pour lemon peel into egg yolk and stir well

Step 6: sift low gluten flour into egg yolk

Step 7: gently mix the batter with a hand egg beater in an irregular direction. Do not mix for too long to avoid gluten

The eighth step: start to use the protein. Granulated sugar is added to the protein 3 times. The egg is beaten by the electric egg whisk until the coarser bubbles appear. Add the first sugar and continue beating.

The ninth step: beat the protein until it is thinner than the foam, add second sugar when the volume is bigger, continue to stir.

The tenth step: beat the protein to the thicker, slightly appear the texture, the foam is fine, when there is a certain glossiness, add third times sugar, continue stirring.

Step 11: stir until the egg is wet and foamy. When the egg beater is lifted, a small hook will appear. The protein bowl will be turned upside down and the protein cream will not flow down

Step 12: Take 1 / 3 of the protein cream into the egg yolk batter bowl, turn it up and down with a scraper and mix it evenly

Step 13: pour the remaining protein into the egg yolk batter. (or pour the egg yolk batter into the remaining protein.)

Step 14: pour the batter into the baking pan, shake the pan gently after pouring the batter, shake out big bubbles, put it into the preheated oven, heat up and down, 175 ℃ for about 14 minutes

Step 15: after baking and taking out, buckle upside down on the grid to cool

Step 16: Caramel protein cream: add 15 grams of sugar to the protein, beat with the above method until it foams wet

Step 17: add water to 60 grams of sugar and boil it to amber. Turn off the heat immediately. Take the small pot of caramel in one hand and the electric egg beater in the other hand. Slowly pour the caramel into the protein cream. At this time, the electric egg beater turns on quickly and stirs while pouring the caramel, Otherwise, the caramel will agglomerate quickly when it is cold. So make sure that the caramel can be poured out quickly (otherwise, the caramel in the pot will agglomerate because of the temperature drop), and make sure that the caramel is poured into the protein cream in a streamline shape and stirred evenly, so the action should be fast when stirring. At this time, it's best to have someone to help

Step 18: after the caramel is poured, the electric egg beater stirs until the protein cream drops to room temperature

Step 19: smooth the caramel protein cream on the cake embryo, put it into the oven without preheating, and bake it at 175 degrees. It takes about 3 minutes (depending on the oven) to make the surface of the protein cream pearly. After baking, the skin of the protein cream is crisp and melts immediately. Finally, sprinkle tea powder on the surface

Materials required:

Yolks: 3

Fine granulated sugar: 55g

Salad oil: 21g

Cold boiled water: 16g

Protein: 3

Low gluten flour: 48g

Lemon juice: 15ml

Lemon dander: half a

Cool water: 12g

Matcha powder: right amount

Notes: Qifeng cake: 1. The oven must be preheated in advance. 2. After sifting the flour into the egg yolk liquid, it must be stirred evenly in an irregular direction. 3. For the novice, it is necessary to stop and check the protein to avoid excessive whipping. 4. When the cake comes out of the oven, it should be buckled immediately. 5. Forget to say that lemon peel can be put more or less according to your preference, I put a whole lemon peel. It tastes very good and full of lemon flavor. The amount of 12 ml lemon juice can be estimated according to the amount of 15 ml spoon. Caramel protein cream: 1, A little delay will caking. (at this time, it's better for someone to help you scrape the caramel out of the pot with a spoon) 2. Pour Caramel into the albumen cream and beat it with an egg beater at high speed until the albumen cream becomes normal temperature

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Tong Nian De Hui Yi Jiao Tang Dan Bai Shuang Qi Feng Dan Gao