Carrot brown sugar Qifeng cake

Carrot brown sugar Qifeng cake

Introduction:

"The first time I learned to make cakes, I made Qifeng cakes, ha ha! Because I am proficient in it, I began to think about some changes, hoping to eat healthier and more delicious! This carrot brown sugar cake, my son likes it very much, because he is a rabbit, all the carrot dishes are his great love, ha ha! Of course, it tastes good. I tried it several times, but it was moist at first, and then it was improved. I think this formula is ideal for the time being! "

Production steps:

Step 1: wash carrot, peel and extract juice;

Step 2: take appropriate amount of carrot residue for standby;

Step 3: sift the flour twice;

Step 4: whisk the protein to dry foaming, that is, you can pull up the right angle, and add the fine granulated sugar three times;

Step 5: add brown sugar and stir well;

Step 6: sift in flour and mix well to make cake paste;

Step 7: add carrot residue;

Step 8: take one third of the protein into the cake paste;

Step 9: mix evenly by cutting and mixing;

Step 10: then pour the cake paste into the remaining protein;

Step 11: cut and mix the cake evenly again, then pour the cake paste into the main mold, shake it twice on the table, and shake out the air bubble inside!

Step 12: put in a preheated 170 degree oven, heat up and down, bake for about 45-50 minutes, take out and cool down immediately, then demould and cut into pieces to enjoy! Can also be used as cake blank, used to make all kinds of decorative cake!

Materials required:

Low powder: 85g

Carrot juice: 40g

Carrot residue: 40g

Egg: 250g

Salad oil: 40g

Fine granulated sugar: 50g

Brown sugar: 50g

Note: 1, the protein can be sent to the refrigerator, and then deal with the cake paste; 2, mold can not use anti stick; 3, oil can not use flavor, such as peanut oil, olive oil, etc! This is an eight inch round mold

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet