The fruit cake(shui guo dan gao )

The fruit cake

Introduction:

"In November 4th, when it was time for her daughter's birthday, she made a fruit birthday cake for the first time, although no outside cake house sold it with a beautiful look, but because no trans fatty acids such as milk and cream were added, no additives and flavors were added. The taste was pure and natural, and was praised by family members, and quoted husband's words to describe:" there is a real grain. I think it's just like my love for my daughter. It's real and not adulterated. Here, I wish my daughter healthy and happy growth again

Production steps:

Step 1: all raw and auxiliary materials in the prescription are ready as shown in the figure.

Step 2: separate the egg yolk and protein, and put them in two stainless steel pots. Among them, the protein should be put into the basin without oil and water.

Step 3: add a few drops of white vinegar to the protein.

Step 4: add 60 grams of soft white sugar into the protein three times, and beat it to dry foaming state with egg beater.

Step 5: add milk, 30g soft sugar and corn oil to the egg yolk, and use the egg beater to break it gently. Be careful not to let the yolks go.

Step 6: add the sifted low powder into the egg yolk mixture.

Step 7: stir evenly with scraper, do not over stir, so as to avoid gluten.

Step 8: Take 1 / 3 of the protein to the yolk paste.

Step 9: stir gently with a scraper.

Step 10: pour the egg yolk paste into the remaining 2 / 3 of the eighth protein.

Step 11: stir well to make a cake paste.

Step 12: pour the evenly mixed cake paste into the mold, hold the mold by hand and shake it on the table to shake out the big bubbles.

Step 13: preheat the oven at 130 ℃ for 10 minutes, then put the mold containing the cake paste into the oven and bake it at 130 ℃ for 55 minutes, then bake it at 150 ℃ for 5 minutes.

Step 14: take the baked cake out of the oven, turn it upside down on the grill and cool it. After 30 minutes, demould it.

Step 15: spread a layer of jam evenly on the surface and the middle of the cake, and then place bananas, orange petals and Laiguo slices on the surface according to your preference, and then decorate with raisins, medlar and fructose.

Materials required:

Low powder: 85g

Eggs: 5

Corn oil: 40g

Milk: 40g

Soft sugar: 90g

Salt: a little

White vinegar: a few drops

Note: 1, put the stainless steel basin protein, must ensure no oil and no water. 2. Drop a few drops of white vinegar into the protein to make it easy to beat. 3. Before making Qifeng cake, it is suggested to refrigerate the eggs for one day and one night, so as to make it easier to pass the protein. 4. When the protein is puffy, add 1 / 3 sugar (20g) when the protein is puffy. When the protein is thick and there are lines on the surface, add 1 / 3 sugar (20g) when the protein is puffy. Add the sugar to make the protein puffy and stable. 5. When the protein is beaten to the point where it can be pulled out one by one, it indicates that it has reached the state of dry foaming. It can be tested by inserting a toothpick. 6. After the protein is cooked, refrigerate it, which is especially important in summer. 7. When mixing the egg yolk paste with protein, turn it from the bottom to the top. Do not circle it to avoid protein defoaming. 8. The cake must be well mixed before pouring into the mold. 9. In the original recipe, the baking temperature is 170 degrees, but we need to find out how to adapt according to the temperature of each oven. Personal experience is 130 degrees 55 minutes, 150 degrees 5 minutes (Changdi ck-25b). 10. A little salt is added to neutralize the sweet and greasy taste of the cake. 11. Fruit and jam can be decorated according to their preference.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shui Guo Dan Gao