Yuqian cake

Yuqian cake

Introduction:

"The newly picked Yuqian is most suitable for eating raw, fresh, tender and sweet; after washing, it is cooked with rice or millet to make porridge, which is smooth and fragrant; it is mixed with corn flour or white flour to make Wotou, which is sweet and soft when steamed on the cage; and it is chopped and added with shrimp, meat or eggs to make stuffing to make dumplings, steamed buns and pancakes, which is more delicious. This Yuqian cake, mixed with the taste of wild vegetables, leaves spring on our table. "

Production steps:

Step 1: clean and rinse the Yuqian, and scald it with boiling water.

Step 2: weigh the material. Sift the flour and take the eggs out of the refrigerator. Separate the egg yolk.

Step 3: add 15g sugar to egg yolk, stir in milk and oil, sift in low flour, and mix in Yuqian.

Step 4: add appropriate amount of Matcha powder to color.

Step 5: add lemon juice or vinegar to the protein, add sugar in three times, and beat until dry and foamy.

Step 6: stir 1 / 3 protein and egg yolk paste, then pour into the remaining 2 / 3 protein, stir up and down evenly. Pour into the mold and shake out the bubbles. Bake at 160 ℃ for 30 minutes.

Step 7: whisk the cream with sugar and decorate the cake.

Step 8: the decoration method is the same as the basket cake.

Step 9: decorate the surface with Yuqian.

Materials required:

Yuqian: 50g

Low powder: 50g

Eggs: 2

Sugar: 50g

Starch: 5g

Lemon juice: 2 drops

Milk: 30g

Salad oil: 30g

Cream: 150g

Note: 1, elm hot can make the color more bright. 2. Drain and mix in the batter.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet