Tropical style: passion fruit Qifeng cake(re dai feng qing bai xiang guo qi feng dan gao )

Tropical style: passion fruit Qifeng cake

Introduction:

"Passion fruit is very different in its sweetness and sweetness. It has a rich sense of hierarchy, which makes you feel like you are in a tropical orchard. Passion fruit has two colors: yellow and purple. The yellow is juicy and the fragrance is lighter. Although the juice of purple passion fruit is more sour, the cake made of it is fragrant. With the fragrance of egg and milk, you can't help it. "

Production steps:

Step 1: separate egg yolk and protein.

Step 2: stir in 20 grams of sugar and egg yolk.

Step 3: add 50ml corn oil in several times to make the egg liquid and oil integrated.

Step 4: add pure milk and passion fruit jam, mix well, sift low flour twice and pour into the basin.

Step 5: stir evenly to form ribbon like egg yolk paste.

Step 6: add a few drops of lemon juice to the protein, beat at low speed until it is thick and foamy; add 40g of sugar in three times, and beat at medium speed.

Step 7: beat until dry foaming, about 9.

Step 8: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 9: pour back the protein, add raspberry, quickly cut and mix well.

Step 10: pour the batter into the mold, shake it on the table for a few times to remove the bubbles, and make the surface smooth.

Step 11: preheat the oven 150 degrees, place in the penultimate layer and bake for 60 minutes.

Step 12: take out the stove and turn it upside down. Demould it after less cooling.

Materials required:

Low powder: 70g

Pure milk: 10 ml

Sugar: 60g

Corn oil: 50 ml

Eggs: 4

Lemon juice: 3 to 4 drops

Passion Jam: 60g

Note: 1. When mixing protein and batter, do not stir in circles, otherwise the protein is easy to defoaming, turn it gently from bottom to top. The proportion of batter is lighter than that of protein, so we should first mix some protein with batter and then pour it back into the protein, so that the batter can be mixed more easily; 2. It's better to use tasteless oil, such as corn oil, to make cake. If we use peanut oil or olive oil, the baked cake will have a great oil smell. 3. Demoulding to wait until the cake is completely cool, with a knife attached to the mold to draw a circle, and then slowly out of the cake.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Re Dai Feng Qing Bai Xiang Guo Qi Feng Dan Gao