Steamed egg cake

Steamed egg cake

Introduction:

"The egg division method can be used to make sponge cake or Qifeng cake. After several attempts, I feel that making Qifeng can save time and effort. This cake is an experimental cake. According to the information, it's easier to pass the egg yolk after freezing, so you don't need to pass the egg yolk. If you want to try it, you can pass it several times at most. The final product doesn't go up very well. It's not ideal because the flour has too much gluten. The process is very detailed. Let's make a reference. "

Production steps:

Step 1: two eggs. Separate the egg yolk from the protein and put them in two clean containers without water and oil. Put the protein in the freezer for use.

Step 2: add 5 grams of white sugar to the egg yolk and stir for a while to melt the sugar.

Step 3: it is said that the yolk is easier to emulsify when the temperature is about 30-40 degrees, so it was put on the steamer and stirred for a while.

Step 4: the original is not to send egg yolks, directly add flour. Just want to try to send to what extent, the results sent to 4, 5 times the size.

Step 5: sift in flour and sift 2 or 3 times in advance.

Step 6: turn into paste, 50 grams of powder is too much, the result is like this, not successful. Suggest reducing the amount of flour, you can add while mixing, do not circle, to thin yogurt that line, estimated at 35 grams to 40 grams. Perhaps here should not be a one-time addition of flour, but points, it is not easy to defoaming tendons.

Step 7: the protein has been in the freezer, now take it out, the protein has a ring of ice.

Step 8: whisk as usual, add 10 grams of soft sugar to the blister.

The ninth step: until the bubble is fine, add 10 grams of sugar.

The tenth step: to foam the texture, add the last 10 grams of sugar.

Step 11: the frozen protein is whipped very quickly at first, but after the third sugar addition, the resistance is great, but it is very delicate, and the result is twice of the usual time (manually). I didn't hit ten. Nine points. I won't drop the egg when I pour it. But when I tilt it, it will slide. I'm too tired to hit again.

Step 12: spoon 1 / 3 protein into the egg yolk paste, do not circle, mix well.

Step 13: mix a good egg yolk paste, there are bubbles inside, the surface is not smooth, in fact, it is delicate and light.

Step 14: pour the egg yolk paste into the protein paste and stir it evenly. If you can't stir it, it's just like turning the dishes with a spatula when frying.

Step 15: stir the batter evenly.

Step 16: find a heart box.

Step 17: wash the box in advance, apply a layer of oil, and pour the egg paste into the box.

Step 18: two eggs in a box, knock the box a few times, knock out big bubbles.

Step 19: Boil the water in the steamer, steam over high heat for 10 minutes, and put a cover on it to prevent soda from falling on the surface of the cake. Because there is a lot of flour, a little gluten, the hair is not very good.

Step 20: cut it in the middle and put peanut butter on it. It tastes good.

Materials required:

Eggs: 2

Low powder: 50g

Sugar: 35g

Note: 1, the formula is water-free and oil-free, if you like a softer cake, you can add appropriate liquid in step 2. 2. There is no low flour, which can be prepared with common flour and corn starch in the ratio of 4:1. 3. By the way, both sponge and Qi Feng have the mixture of egg paste and powder and egg paste. At this time, there are no bubbles in the egg liquid, so the cake can't rise. In fact, as long as the protein is in place, there is basically no defoaming (as long as no circles), protein foam is not so fragile. When making cakes, just beat the protein carefully. When mixing, it doesn't matter how to mix as long as you don't draw a circle In addition, the mixed batter will not defoaming after 10 minutes and 8 minutes (I haven't tried it for a longer time), which is relatively stable.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet