Bean milk Qifeng cake

Bean milk Qifeng cake

Introduction:

"Yesterday, I baked a Qifeng cake with the leftover soybean milk from breakfast. It's very soft and cotton. The taste of soybean milk is very strong. It's totally different from drinking soybean milk."

Production steps:

Step 1: mix the cooking oil, butter and soy milk. Heat over low heat until the butter melts. Set aside.

Step 2: separate egg yolk and protein, and put them into oil-free and water-free containers.

Step 3: drop a few drops of white vinegar into the protein, add sugar, beat until it foams wet, add the egg yolk, and mix well.

Step 4: sift in the low flour and mix well.

Step 5: pour in the mixed liquid of soybean milk, butter and edible oil, quickly stir evenly to avoid defoaming.

Step 6: pour the mixed cake paste into the 8-inch round mold, shake it gently with your hand for several times, and shake it with force for several times to produce big bubbles.

Step 7: put into the lower layer of the preheated oven, heat up and down 150 degrees, 60 minutes.

Step 8: after baking, put on insulating gloves, take out the cake mold, buckle it upside down on the grill, demould it after cooling.

Step 9: cut into pieces and serve. They gave some to their neighbors. They said they were good-looking and delicious.

Step 10: finished product drawing.

Materials required:

Low gluten flour: 95g

Eggs: 6

Butter: 20g

Edible oil: 30g

Soymilk: 65g

Fine granulated sugar: 90g

Note: please adjust the temperature according to the spleen of your oven. The eggs I used this time were relatively small, each with 40 grams of shell, so I added one more egg.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet