Kekeqifeng cake
Introduction:
"To be honest, we've made four chocolate cakes by now. Every time the formula is different, the best effect is the fluffy cake for my husband. The bottom of the cake is not good. I don't know if it's the recipe or the defoaming. It's estimated that my level is limited and I didn't do it well. I'll try my best next time. "
Production steps:
Step 1: put salt in the egg white and put it into a container without oil and water. Beat the egg white at low speed and add sugar three times.
Step 2: beat with high speed between wet foam and hard foam, and put it in the refrigerator for storage.
Step 3: rinse the milk powder with hot water, cool it and pour it into the egg yolk. Stir well.
Step 4: pour in salad oil and sugar and stir well.
Step 5: sift in the low flour and cocoa powder.
Step 6: turn and mix evenly (do not over mix to avoid tendon).
Step 7: add the protein paste into the cocoa paste (yolk paste) in three times, and use a rubber knife to pick up the cocoa paste (yolk paste) from the bottom to mix the protein.
Step 8: use rubber knife to cut and mix evenly until the protein paste is invisible.
Step 9: shake the mold on the table a few times, shake out the big bubbles in the egg paste, put it in the oven, 180 degrees for 35 minutes.
Step 10: take out the invert, cool out the cake.
Materials required:
Eggs: 4
Low gluten flour: 70g
Sugar for egg yolk: appropriate amount
Sugar for egg white: 20g
Salad oil: 20g
Milk powder: 10g
Hot water: moderate
Cocoa powder: 50g
Salt: 1.5g
Note: the first time after the oven back button, otherwise the cake will immediately retract. It's also good to put some vinegar in the protein, which plays a role in dispersing and stabilizing.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Ke Ke Qi Feng Dan Gao
Kekeqifeng cake
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