Egg yolk cake

Egg yolk cake

Introduction:

Production steps:

Step 1: one whole egg with two yolks.

Step 2: beat the egg at low speed until it bubbles, add 1 / 3 sugar.

Step 3: add 1 / 3 sugar until the bubbles are dense.

Step 4: when there are no bubbles and slight lines, add the remaining sugar.

Step 5: until the lines are clear, lift the egg beater and the egg paste will not disappear immediately.

Step 6: sift in the low powder.

Step 7: stir evenly (the action of stirring should be quick, too long time or circle stirring will lead to defoaming of egg paste)

Step 8: load the mounting tape and squeeze it into the baking tray covered with oil paper. I sprinkled some white sesame seeds.

Step 9: 170 ° for 15 minutes. (it takes a longer time to make the cake bigger, and the temperature should be relatively lower, so that the moisture content of the small cake will be more crisp after drying.)

Materials required:

Egg yolk: 2

Egg: 1

Low gluten flour: 90g

Sugar: 30g

Baking powder: 1g

Peeling white sesame: appropriate amount

Note: the action of turning and mixing should be rapid, the range should be larger, too long time or circle stirring will lead to the defoaming of egg paste. It takes longer for the cake to be bigger, and the temperature should be relatively lower, so that the moisture content of the small cake will be more crisp after drying. Baking powder can not be added, added more fluffy crisp.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet