The Savior of the disabled party

The Savior of the disabled party

Introduction:

"I've tried the method of adding tender tofu to the cake paste before. It really makes the cake tender. But it's the first time I've seen cassava powder. yes! You're right! Cassava powder! It's the cassava flour that can be used to make taro and Pearl flour. So, when I saw the formula for the first time, I was completely attracted by the raw materials beyond this concept. In the first test, a 7-inch chimney model was used. Bake, cool and demould, OMG.. Too soft!! Directly spread on the chopping board, it's a small Dou that can't be lifted!! Depressed tear a piece to eat to see, ouch ~ ~ ~ taste different also ~ ~ tear a piece again! Well, it's like the feeling of a small hemp, but it's not so Q and compact, but very moist, soft and a little elastic! In addition, the taste is also very fresh, not sweet and greasy ~ ~ unwilling to try the second time, or "do not hit the south wall, do not look back" continue to use the 7-inch chimney.. But this time in the egg yolk paste, I used 15g low gluten powder instead of equal weight of cassava powder. As a result, it was a complete failure. Some depressed in the brain quickly played back the operation process, confirmed that their operation should be no problem, I think this may be the characteristics of the formula itself.. Since the original recipe uses a cake roll, I'll just use the baked product and try to see how soft it is. So with a blade under a small piece of cake, try to directly roll up.. Under this test, it's really amazing.. Is this an amoeba? No matter how you roll it, it won't crack or break!! Therefore, we must share it. This recipe is absolutely a good recipe for beginners! (the amount is for reference only, the following amount is suitable for 7-inch chimney mold or 28 * 28cm square mold) "

Production steps:

Step 1: get all the materials ready. Mix the low gluten flour and cassava powder in advance and sift 2 ~ 3 times;

Step 2: knock the egg white and yolk into two clean oil-free and water-free containers respectively, and put the egg white in the refrigerator for refrigeration;

Step 3: add fine granulated sugar (for egg yolk) into the egg yolk, and beat until the granulated sugar is basically melted;

Step 4: add odorless liquid oil and stir evenly;

Step 5: add the sifted tender tofu;

Step 6: mix well until there are no bean curd particles;

Step 7: adding sifted powder mixture;

Step 8: mix the materials evenly and set aside. Refer to the consistency of yolk paste in the figure;

Step 9: add a few drops of lemon juice to the egg white;

Step 10: stir until the fish eye blisters, add 1 / 3 of the fine sugar (for protein), and continue to stir at high speed;

The eleventh step: whip the egg whites to the fine foam, add the 1/3 granulated sugar (protein), and continue beating at high speed.

Step 12: when the egg white is sent to wet foaming, lift the egg beater, pull out the big hook, add the remaining 1 / 3 of the fine sugar (for protein), and continue to beat at high speed;

Step 13: whisk the egg white to dry foaming, that is, lift the egg beater to pull out the short upright sharp corner;

Step 14: preheat the oven 190 degrees. Add 1 / 3 of the whipped egg white into the yolk paste, stir or cut evenly;

Step 15: pour it back into the egg white basin and continue to stir or cut it evenly;

Step 16: the final mixed cake paste is as shown in the figure;

Step 17: pour the mixed cake paste into the mold from a high place, and then shake the mold on the chopping board for several times to shake out the big bubbles on the surface;

Step 18: after preheating, put the mold into the oven, lower layer, up and down the fire, 180 degrees, bake for 35 ~ 40 minutes, until the cake expands to a slight drop, clap it with your hand to make a "bang bang" sound. If you use a 28 * 28cm baking plate, you can bake at 190 ℃ for about 12 minutes;

Step 19: after baking, put it out of the oven immediately, turn it upside down until it is completely cool, and then demould it for consumption. If you are not in a hurry, you can also refrigerate overnight before demoulding;

Step 20: slice, spread jam, roll up and serve.

Materials required:

Eggs: 3 (total weight is about 190 ~ 200g)

Lactone tofu: 100g

Cassava powder: 40g

Low gluten flour: 20g

Jam: right amount

Fine granulated sugar: 40g

Odorless liquid oil: 30g

Lemon juice: a few drops

Precautions: 1. The container for egg white must be oil-free and water-free; 2. When egg white and yolk are mixed, they should be cut and mixed, pay attention to edge scraping and bottom copying, and avoid defoaming caused by circle stirring; 3. After the cake paste is well mixed, pour it into the mold from a high place and knock the mold on the cutting board for a few times to remove the big bubbles in the cake paste; 4. The specific baking time should be determined according to the baking time The actual situation of each oven to decide; 5. After baking, immediately out of the oven to completely cool down to prevent the cake collapse.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other