[goodbye cake] the most suitable hand gift cake for friends(bai bai dan gao zui shi he peng you xiang ju de shou li dan gao )

[goodbye cake] the most suitable hand gift cake for friends

Introduction:

"It's a very common Qifeng cake. It has a very interesting name. It's called Baibai cake. It's intended to be used to visit relatives and friends. It's a hand gift. Such a cake, however, has an unexpected delicate taste. It's not difficult to do, but the taste is the most satisfactory one of my Qifeng cakes. It's more suitable for our family's taste in terms of taste and sweetness, Highly recommend such a cake worth making! When it comes to Qi Feng's basic cake, it's really worthy of its nickname - Qifeng cake. This kind of basic cake has depressed me for two years. Before, there was no hollow mold, but the basic round mold. For me, if I want to be very successful, it's really too difficult. There will be some problems when I make it. The most basic problem is that the opening cracks, Then all kinds of problems, such as sinking in the middle and concave bottom, came one by one. I was really crazy. Fortunately, when the hollow mold came out later, it was much easier to solve any problem. If the hollow mold was empty in the middle, there was no need to worry about the problems of being unfamiliar in the middle and feeling down. It cracked. Ha ha, the hollow mold had to crack. If it was cracked, it would climb high. There was no need to worry about it. Moreover, the hollow mold took a short time and was relatively easy Familiar, is really a word, do Qi Feng, hollow model really good! Ha ha, I'm not self comforting. If I can't make a round mold well, I'll take a shortcut! Bad example

Production steps:

Step 1: separate the egg yolk from the protein and put them in two pots. Add a little white vinegar to the protein and all the sugar.

Step 2: high speed stirring to dry foaming state, and then turn slow for one minute to make the protein paste smooth and delicate.

Step 3: add the blend oil and milk to the yolk.

Step 4: mix evenly with the agitator at low speed.

Step 5: sift low gluten flour into egg yolk.

Step 6: continue to stir evenly with the agitator.

Step 7: add 1 / 3 of the whipped protein to the egg yolk batter.

Step 8: scrape with a rubber, turn over and mix evenly, then pour all the batter back into the whipped protein, turn over and mix evenly with a scraper to form a cake batter.

Step 9: pour the cake batter into the mold, gently drop the mold and let out the big bubbles.

Step 10: preheat the oven at 160 degrees, put the mold on the bottom with the baking tray, bake for 40 minutes, take out the button and let cool.

Step 11: demould and cut into pieces.

Materials required:

Low gluten flour: 80g

Milk: 55g

Protein: 142 G

Egg yolk: 78g

Blended oil: 30g

Sugar: 68 G

White vinegar: 3 drops

Note: 1, I used four eggs in this prescription, medium height. 2. White vinegar can make the protein easier to be whipped. 3. Blend oil can be replaced with corn oil, olive oil, sunflower oil and other oil without any flavor, but do not use peanut oil, otherwise, the cake will smell of peanut oil. 4. If the color on the surface of the cake is too heavy, it needs to be covered with tin foil. However, the action must be fast, otherwise the cake will sink when it is half baked. The color on my oven is OK, and there is no tin foil on the way. 5. When the cake comes out of the oven, it should be turned upside down and let cool. It will be better to demould when it is completely cool. Otherwise, demoulding is not easy.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bai Bai Dan Gao Zui Shi He Peng You Xiang Ju De Shou Li Dan Gao