Pineapple pear cake traditional butter sponge cake(bo luo yang li qu dan gao chuan tong huang you fen dan hai mian dan gao )

Pineapple pear cake traditional butter sponge cake

Introduction:

"The original formula used 100g fine granulated sugar. In view of the fact that the French formula is always high in sugar, it was reduced to 65g on the premise of not affecting pengfa. With the sweet fruit, I think the sweetness is enough. The taste of the cake is not as light as Qifeng, but it is not as solid as pound cake. The texture is between the two. It's as fragrant as pound cake, but it won't be greasy. With sweet and sour soft fruit, it's very refreshing and tastes good. Because it is made into a thin piece, it is as easy to eat as biscuit. In other words, biscuit is a kind of dry bread with high preservation for expeditions or long voyages. It means biscuit in English, but it means soft sponge cake in French. [preparation materials: 3 eggs, 2045g fine granulated sugar, 100g low flour, 1 / 4tsp baking powder, 1tbsp milk, 30g butter, 2 drops of vanilla essence, 4 pieces of pear in syrup, 4 pieces of pineapple in syrup. 】[tools required: 25 * 25cm baking tray, electric egg beater, oven, kitchen scale, scraper, measuring spoon, baking paper (oil paper or non stick cloth or tin paper), powder sieve, knife] "

Production steps:

Step 1: prepare the ingredients, spread baking paper on the baking tray; mix 100g low flour and 1 / 4 teaspoon baking powder and sift

Step 2: first, put the small bowl with 30g butter in the middle bowl with 60 ℃ hot water, and separate the water to dissolve the butter

Step 3: 4 slices of pear and 4 slices of pineapple. First put it on the filter spoon to drain the excess water on the surface. Slice the pear, cut the pineapple, set aside.

Step 4: 3 eggs, separate the egg white and yolk, and place them in a large clean container with no water and oil respectively. Because the yolk is easy to dry, the solubility becomes poor, and the emulsifying ability also decreases, so the yolk is sent before the protein. At the same time, after adding sugar, because it absorbs water and makes the yolk hard, so you should immediately stir after adding sugar.

Step 5: 3 egg yolks, slightly stirred into paste, with electric beater at high speed, during the 20 grams of sugar points two to three times, along the edge of the basin slowly add

Step 6: high speed about 3-5 minutes, yolk state is very thick, increase in volume, the color becomes pale, like salad dressing milky white. At this time, complete the egg yolk, put aside. (you can preheat the oven at 170 ℃)

Step 7: fully wash and dry the beater, and start to use the electric beater to beat the egg white for 3 months. There should be no yolk or water in the protein, because the lipid in the yolk will affect the quality of the protein. There are thick protein and water protein with high fluidity in the protein, so the egg beater is used to disperse them to a uniform state.

Step 8: prepare 45 grams of sugar, add egg white in 3 times (15 grams each time). Do not add all the sugar at one time, it will make a long time to pass not in place. Tilt the mixing basin slightly to make the air easy to enter and bubble quickly. Add 1 / 3 sugar for the first time when making fish eye blister.

Step 9: continue beating until the smaller vesicles, when the protein begins to turn white, add 1 / 3 sugar for the second time

Step 10: after beating for a while, when the protein is thick and the surface can be striated, but the sharp corner can not be pulled out when lifting the beating head, add the last 1 / 3 sugar.

Step 11: continue to beat until you can feel obvious lines. Lift the egg beater to pull out a long 10 cm small elbow sharp angle. This is the wet beating of protein.

Step 12: continue to beat for a while, the lines become more and more clear and three-dimensional. When there is obvious large bend at the corner of the egg beater, it is the neutral protein.

Step 13: continue to beat until a sharp, clear and straight small sharp corner appears when you lift the egg beater. This is called the dry beating of protein (also known as hard foaming). If you continue to beat, it will turn into cotton wadding, which means that you beat too much.

Step 14: add 1 / 3 of the hard protein to the yolk paste and stir well. Then pour it back into the protein and mix it evenly. Quickly stir the egg beater from the bottom to make sure that the foaming of the protein will not disappear.

Step 15: after the egg yolk and protein are evenly mixed, add 1 tbsp warm milk (measuring spoon) and mix well.

Step 16: sift 100g low flour and 1 / 4 teaspoon baking powder into the batter

Step 17: mix the flour and the egg paste gently and quickly (after adding the flour, mix it with a scraper around the edge of the bowl. The gesture is similar to flipping a book or cooking. Do not draw a circle. (to avoid stringing)

Step 18: add a small amount of batter to the melted butter and mix well.

Step 19: then add the butter paste to the batter, cut and mix well. (this can avoid the situation that the butter will sink and not mix easily when it is directly added into the batter)

Step 20: add 2 drops of vanilla essence, cut and mix.

Step 21: finish the batter and pour it into a baking tray covered with baking paper. Quickly flatten the batter with a scraper. Tap the bottom of the pan two or three times with your hand to distribute the batter evenly. Shake the mold twice to remove the big bubbles.

Step 22: hold the sliced sugar pear with a knife and place it on the four corners of the batter baking tray. (the slice of pear is so anxious that I don't pay attention to it. The thinner the slice, the better it looks.)

Step 23: put a pair of pineapple slices in sugar water on the gap. Put the baking tray into the preheated oven and bake at 170 ℃ for about 25 minutes. Stick it in with a bamboo stick. If it doesn't stick to the paste, it means it's baked.

Step 24: after baking, put it in the baking tray to cool (do not turn it upside down). When cool, sift with powdered sugar for decoration.

Materials required:

Eggs: 3

Fine granulated sugar: 2045g

Low powder: 100g

Baking powder: 1 / 4tsp

Milk: 1tbsp

Butter: 30g

Vanilla extract: 2 drops

Tangshuiyangli (fragrant pear): 4 petals

Pineapple in syrup: 4 pieces

Note: self made sweet pear (pear) method: http://blog.sina.com.cn/s/blog_ 5f5c1dbc0101ls0b.html the method of homemade pineapple (pineapple) in sugar water: http://blog.sina.com.cn/s/blog_ 5f5c1dbc0101ls79.html candied fruit can be self-made, or can be bought. If I don't want to buy it, I think fresh banana slices should be delicious.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bo Luo Yang Li Qu Dan Gao Chuan Tong Huang You Fen Dan Hai Mian Dan Gao