Marble Chifeng cake
Introduction:
"I haven't made a cake for a while. Recently, I really want to eat it, but I'm lazy to do it. In fact, it's very fast. It's mainly the trouble of washing and brushing after finishing. Maybe it's because I haven't made it recently. I'm a bit raw. I'm not very satisfied with the cake this time. There are some pudding layers at the bottom, but it's still very soft! "
Production steps:
Step 1: get the materials ready.
Step 2: protein and yolk separation.
Step 3: add 30g sugar into the egg yolk and stir until the sugar melts.
Step 4: pour in corn oil and stir well.
Step 5: pour in water while stirring.
Step 6: sift in twice sifted low flour, stir and set aside.
Step 7: add a few drops of white vinegar to the protein until the fish eye blister is formed, and then add white sugar.
Step 8: beat the protein to 9 and distribute.
Step 9: take one third of the protein into the egg yolk paste, stir well.
Step 10: then pour in the remaining protein.
Step 11: mix well.
Step 12: take a small part of cake paste in another container, put in cocoa powder, and stir well.
Step 13: pour the cocoa cake paste into the cake paste without cocoa.
Step 14: stir a few times.
Step 15: pour into the cake mold and shake it a few times.
Step 16: preheat the oven at 170 ℃ for 40 minutes.
Materials required:
Eggs: 5
Low powder: 100g
Cocoa powder: 20g
Corn oil: 40g
Water: 40g
Sugar: 70g
White vinegar: a few drops
Note: remember to cover with tin foil after coloring.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: Original
Chinese PinYin : Da Li Shi Qi Feng Dan Gao
Marble Chifeng cake
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