Zebra pattern Qifeng cake(ban ma wen qi feng dan gao )

Zebra pattern Qifeng cake

Introduction:

"The taste is light and delicate, and the texture is beautiful. It's a delicious afternoon tea dessert. Come and share it with me

Production steps:

Step 1: prepare two clean basins without oil and water, and measure the egg yolk protein.

Step 2: put aside the protein, mix the milk and salad oil until they are not separated, and then pour them into the yolk bowl.

Step 3: sift in the low gluten flour twice. Sift in for the first time and mix until there are no particles. Sift in the flour for the second time and mix well.

Step 4: pour a small spoon of vanilla essence into the batter and stir well.

Step 5: add Tata powder into the protein bowl and start beating protein. Put in the sugar in three times, beat the protein to the wet foaming state, that is, lift the egg beater to pull out the long but not erect small sharp corner.

Step 6: mix the egg yolk with the protein, turn it up and down, not in circles. Don't put in the egg yolk all at once. Divide it into 2-3 times. Each time, mix it with the egg yolk completely, and then put in other proteins.

Step 7: divide half of the batter evenly, add the sifted cocoa powder, and stir evenly.

Step 8: take the 8-inch cake mold. It is suggested that if it is a bottom removal mold, wrap a layer of tin foil on the outside to prevent the moisture from evaporating too fast and the bottom from burning. Pour a large spoon of white flour paste into the middle of the mold, and then pour a large spoon of cocoa paste into the middle of the white flour paste, so as to overlap in turn.

Step 9: after adding all the ingredients, the batter will precipitate without stirring. You can shake it gently to remove the big bubbles. I don't think this one is zebra pattern any more. When I did it, I found that after a few strokes with a toothpick, a beautiful pattern appeared immediately. It's very similar to ink splashing painting. I like this one. You can play at will

Step 10: put the batter into the preheated oven. Bake at 180 degrees for about 25 minutes. The baked cake shakes a few times, and then immediately buckles on the cooling shelf. When it's warm, it's easy to demould by itself.

Step 11: I do this for about 20 minutes. Then I demould the cake completely. I don't keep the cake on the mold. It's quite complete. It is recommended to use Sanneng's movable bottom mould, which is easy to use.

Materials required:

Eggs: 4

Low gluten flour: 80g

Fine granulated sugar: 80g

Milk: 70g

Salad oil (tasteless): 50g

Tata powder: 2.5G

Baking powder: 2.5G

Vanilla extract: 1 teaspoon

Cocoa powder: 25g

Caution: white vinegar or lemon juice can be used instead of Tata powder.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ban Ma Wen Qi Feng Dan Gao