Golden cake(huang jin dan gao )

Golden cake

Introduction:

"This cake is made by hot stamping, so the cake is soft, delicate, moist, creamy and thick, and the beautiful pattern makes it more memorable."

Production steps:

Step 1: prepare the materials, spread oil paper on the baking pan, sift the low powder and set aside, put 1 egg yolk in the auxiliary materials into the decorative bag to make decorative thread.

Step 2: Boil the butter over low heat until it boils

Step 3: after the flameout, immediately add into the low flour, quickly mix well

Step 4: cook the milk over low heat until it bubbles at the edge of the pan. Leave the heat immediately and slowly rush into the previous step

Step 5: scatter the whole egg and yolk together and slowly add to the previous step

Step 6: add rum to the previous step to make yolk paste

Step 7: divide the protein into 3 times, add the sugar, and beat to 9

Step 8: add 1 / 3 protein cream into the egg yolk paste, stir a few times, then pour all into the protein cream, stir well

Step 9: pour the cake paste into the baking tray covered with oil paper, and smooth the surface slightly

Step 10: scatter the egg yolk in the decoration bag, cut a small hole in the decoration bag and squeeze it on the cake paste

Step 11: draw lines back and forth with chopsticks

Step 12: preheat the oven at 170 ℃, bake at 170 ℃ for about 10 minutes, then bake at 150 ℃ for about 25 minutes

Step 13: after the cake is out of the oven, first tear off the four corners to cool a little, then buckle them with clean oil paper, tear off the bottom oil paper, and then place them on a clean oil paper to cool

Step 14: after cooling completely, cut into pieces

Materials required:

Low gluten flour: 76g

Egg yolk: 1 (decorative line)

Protein: 202 G

Salt free butter: 63g

Fine granulated sugar: 94g

Milk: 63g

Whole egg: 54 G

Rum: 5g

Note: the mouth of the decoration bag is not easy to be too small, otherwise the extruded lines are too thin, not obvious after baking, and can not be too large, because after squeezing, the lines will be fainted, thicker than just squeezing, and my lines are not straight. I want to believe that the Pro will be more beautiful than I do. Let's do it quickly, it's really delicious.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Huang Jin Dan Gao