Qi Feng: baking big cakes without special mould(xiao mi mian qi feng mei you zhuan yong mo ju zhao yang kao chu da kuai dan gao )

Qi Feng: baking big cakes without special mould

Introduction:

"In the past, I used to go out to process cakes in a large rectangular baking pan. The cake was cut one side at a time. I felt that it tasted too dull. Because I didn't buy a square mold, I didn't bake it all the time. The baking pan could only bake the cake roll. But I finally thought of a stupid way. I spread oil paper in the baking pan and put a baking pan on the edge of the oil paper. This way, the cake can be supported, anyway The paste doesn't overflow. Although I tried it, it's really baked. This time, I used some millet noodles. It doesn't have any special taste. It's still the cake flavor of the past, but the nutrition of millet still can't run away. "

Production steps:

Step 1: main ingredients

Step 2: separate the egg yolk from the protein

Step 3: mix the oil and water, add egg yolk, 25g sugar and salt, and beat well

Step 4: sift in flour and millet flour

Step 5: stir into yolk paste

Step 6: beat the protein with vinegar and 1 / 3 sugar

Step 7: add sugar for the second time when it is very delicate

Step 8: beat until the lines are clear, then add the remaining sugar

Step 9: make a small sharp corner and send it in place

Step 10: select a part of the protein cream into the egg yolk paste basin, stir well

Step 11: return to the cream

Step 12: mainly stir, assist to cut and mix evenly into cake paste

Step 13: spread oil paper on the baking tray, and the edge of the oil paper is higher than the edge of the baking tray. It's best to stand up to play a supporting role

Step 14: pour the batter into the baking pan

Step 15: spread flat and put in the middle of the oven

Step 16: bake at 150 ℃ for 30 minutes, bake at 170 ℃ for 20 minutes, and see what you look like. It's higher than oil paper, but it doesn't overflow.

Materials required:

Eggs: 8

Sugar: 112G

Millet noodles: 50g

Low powder: 86g

Corn oil: 80g

Water: 80g

Salt: 2G

White vinegar: a few drops

Note: use a larger basin

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiao Mi Mian Qi Feng Mei You Zhuan Yong Mo Ju Zhao Yang Kao Chu Da Kuai Dan Gao