Eight inch Chifeng cake(ba cun qi feng dan gao )

Eight inch Chifeng cake

Introduction:

Production steps:

Step 1: prepare materials

Step 2: protein separation

Step 3: remove the protein

Step 4: add sugar to egg yolk and stir well

Step 5: add oil and milk and stir well

Step 6: add low powder and stir evenly

Step 7: add one third of the protein, stir evenly, pour into the protein basin, stir evenly, stir up and down with a scraper, be sure to stir evenly

Step 8: put it in the oven, my oven is Changdi's oven, 150 ° for 1 hour, generally 170 ° for 1 hour

Step 9: the hot cake came out of the oven. It just cracked. I thought it was a failure. Later, it would be better when it cooled. When you take the cake out of the oven, make sure it is buckled on the grill to prevent it from retracting

Materials required:

Five eggs: 270g

Oil: 40g

Sugar: 90g

Milk: 40g

Low powder: 85g

Note: different oven temperature deviation, when baking, pay attention to the temperature, do not scorch, also do not bake. Take out the cake and insert it into the cake with a fruit knife. The fruit knife is smooth. If there is no liquid in the cake, it will prove that it is ripe. The materials should be as accurate as possible. If it's not too bad, I haven't done it successfully before

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ba Cun Qi Feng Dan Gao