Angel Qifeng cake

Angel Qifeng cake

Introduction:

"I haven't used the angel cake mold I exchanged last time. I tried it when I was free. It's really good... A super soft cake..."

Production steps:

Step 1: reserve all kinds of materials.

Step 2: separate the yolk and the white.

Step 3: add 40 grams of corn oil, 70 grams of milk and 15 grams of white sugar into the egg yolk, stir well, sift in 80 grams of flour, and stir into the egg yolk paste.

Step 4: add rum lemon juice to egg white.

Step 5: add 45 grams of sugar into the fish's eye blisters with the egg beater.

Step 6: continue to beat into dry foam (standing with a chopstick).

Step 7: add the beaten protein foam to the egg yolk paste in three times.

Step 8: mix well.

Step 9: take out the angel cake mold.

Step 10: put the egg paste in, beat a few times, shake out the bubbles in the egg paste.

Step 11: preheat at 160 ℃ for 5 minutes, heat up and down, middle layer, cover with tin foil when baking for 20 minutes, and continue baking for 30 minutes.

Step 12: the cake is ready.

Step 13: take out the inverted buckle and cool it on the baking net.

Step 14: take out the perfect angel cake with your hand.

Step 15: very soft

Materials required:

Eggs: 4

Milk: 70g

Sugar: 60g

Corn oil: 40g

Gluten flour: 80g

Lemon juice: 2G

Note: 1. It must be baked long enough, otherwise it will shrink seriously. 2。 The egg white should beat down the dry foam. 3。 Low temperature baking is also the key.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet