Corn persimmon jam Qifeng

Corn persimmon jam Qifeng

Introduction:

"It's an 8-inch Qifeng recipe, but I only have a 6-inch mold, so I found a small steel basin, ha ha... The taste is the same, but I don't know if there will be something bad in the small steel basin after high temperature?! It's really a lot of things to pay attention to after being a mother. "

Production steps:

Step 1: prepare 6 eggs, sugar 60, corn oil 50, low flour 90, corn flour 30, persimmon jam 120, 4 drops of white vinegar.

Step 2: protein with 4 drops of white vinegar

Step 3: salt the protein.

Step 4: add 40 grams of sugar into the protein in three times, then put it into the refrigerator.

Step 5: add the mayonnaise and spread.

Step 6: add egg yolk paste and salad oil and beat well.

Step 7: add flour (90g low flour, 30g corn flour) twice and beat well.

Step 8: pour 1 / 3 protein into egg yolk paste, cut and mix well.

Step 9: pour all the egg yolk paste into the protein, cut and mix well.

Step 10: pour into the mold and smooth.

Step 11: put in the middle and lower layer of preheated oven, 180 degrees, bake for 35 minutes.

Materials required:

Eggs: 6

Low powder: 90g

Corn flour: 30g

Homemade persimmon Jam: 120g

Corn oil: 50g

White vinegar: a few drops

Sugar: 60g

Note: due to laziness, the cake was not covered with tin foil in time after coloring, resulting in excessive coloring. Just know cover tin paper is really important. You can learn from me.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet