Apple cake(ping guo dan gao )

Apple cake

Introduction:

"Apple cake, I've always been a little afraid of making this cake. I feel that this cake is made of heavy oil and sugar (I'm afraid of long meat). It's dark when it's baked. The photo time line of the whole apple cake is too dark and ugly. This cake completely breaks your usual definition of cake. It doesn't have gorgeous appearance, but it has rich content. Hong Jie's recipe is a 10 inch mold. I only have an eight inch mold, so I changed the recipe. The butter and sugar were slightly reduced. I roasted it and tasted it while it was hot. It was not sweet and greasy at all. It was very suitable for my family's taste. "

Production steps:

Step 1: beat the butter with an egg beater

Step 2: add sugar and continue to beat

Step 3: beat in the eggs one by one, mix well with a rubber scraper until the eggs and butter mix

Step 4: brush in low powder and baking powder

Step 5: mix well with a rubber scraper to make the powder and butter mix completely

Step 6: press about 2 / 3 of the cake into the bottom and around the box

Step 7: peel and core the apples, cut them into small boat shaped pieces, and place them evenly on the cake

Step 8: rub the remaining cake into long strips, place them in a grid shape, put them in an oven preheated to 175 degrees, bake them for 45-50 minutes or so, put them out of the oven and put them on the shelf to dissipate heat

Materials required:

Butter: 120g

Soft sugar: 86g

Eggs: 2

Low gluten flour: 300g

Baking powder: 5g

Apple: 3

Note: be sure to beat butter and sugar until fluffy and white. Do not melt butter. This is the key to crispness. The cake tastes better when it is hot.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ping Guo Dan Gao