Maple syrup Qifeng cake(feng tang jiang qi feng dan gao )

Maple syrup Qifeng cake

Introduction:

Maple sugar is the most characteristic product of Canada, which is made by drilling holes in tall sugar maple trees to extract juice. It is said that there is a famous "Maple Avenue" in Canada, which starts from Quebec City in the East, goes west along the St. Lawrence River and ends at Niagara Falls. More than 10000 sugar factories, large and small, are distributed in an 800 km area, with an annual output of 32000 tons of maple sugar, accounting for more than 80% of the world's total output. Maple sugar is rich in minerals and organic acids, and its calories are lower than sucrose, fructose and corn sugar, but its calcium, magnesium and organic acids are much higher than other sugars, which can supplement the weak constitution with unbalanced nutrition. The sweetness of maple sugar is lower than that of honey, and the sugar content is about 66% (the sugar content of honey is about 79% - 81%, and the sugar content is as high as 99.4%). It is said that if there is no maple sugar on the Canadian breakfast table, it can not be regarded as a complete meal. It's sweet, low calorie and nutritious. It seems that maple sugar is a good choice to replace sugar and honey. With maple syrup to make a Qifeng cake, rich in nutrition, sweet honey, with a pot of tea, slowly taste a bit of autumn! Even my children couldn't help tasting green tea. You can't miss it. "

Production steps:

Step 1: add maple syrup to egg yolk;

Step 2: remove the hot water until the color is white and the texture is thick;

Step 3: remove the water, add corn oil, and stir evenly;

Step 4: add milk and stir well;

Step 5: sift in low gluten flour at one time;

Step 6: cut and mix until there are no particles, smooth and low, and cover with plastic film to prevent drying and crusting.

Step 7: add a little salt (pinch with two fingertips) and a few drops of fresh lemon juice to the protein;

Step 8: use the electric egg beater to beat the egg at high speed until it has a thick bubble, and then add the fine granulated sugar;

The ninth step: continue beating to foam fine, add maple syrup;

The tenth step: turn the middle and low speed, continue beating to 8, 9 distribution, that is, pull out the foam with a trembling little elbow, into protein cream;

Step 11: Take 1 / 3 protein cream into egg yolk paste, cut and mix evenly;

Step 12: pour back into the cream;

Step 13: cut and mix evenly to form a smooth and smooth cake paste without bubbles;

Step 14: paste the cake into the mold, 8 minutes full, before entering the furnace, knock it on the table, shake out big bubbles.

Step 15: preheat the oven at 180 ℃, put the cake into the oven and lower it to 160 ℃, bake it for 30-35 minutes, then turn it upside down and let it cool immediately.

Materials required:

Yolks: 3

Maple syrup: 50ml

Corn oil: 30ml

Milk: 50ml

Low gluten flour: 85g

Protein: 4

Sugar: 20g

Lemon juice: a few drops

Salt: a little

Note: 1, with maple syrup instead of most of the fine sugar, according to the general Qifeng cake process. 2. Maple syrup is dark, and the cake is easy to color, so the baking temperature is reduced a little.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Feng Tang Jiang Qi Feng Dan Gao