Qifeng cake (with flour gluten removing method)

Qifeng cake (with flour gluten removing method)

Introduction:

"This prescription is very special. The special thing is that I use ordinary powder instead of low powder. Of course, my regular powder is gluten free - I've had a special treatment. This is the same day, someone in the group sent the address, I went in to see. Then I learned this good method. Forget who it is, but thank you. This method is very easy to use, and there is no need to look for low gluten flour all over the street any more. In addition, there is a lot of flour in this recipe, which used to be 60g / 70g, but this one is 120g, twice as much as before, which is worth trying. This is an eight inch mold. In fact, the cake can be higher, mainly because when I mixed the egg yolk paste and protein paste, I defoaming the remaining one-third of the protein paste, so the height did not reach its highest standard. But the height is not low. "

Production steps:

Step 1: use a large plate of common flour, steam it over high heat, I steam it for more than 20 minutes, cool and sift.

Step 2: separate the egg yolk from the protein, pour the protein into an oil-free and waterless container, add salt and vinegar.

Step 3: slow down and add sugar three times.

Step 4: beat it with high speed between wet foam and hard foam, and put it in the refrigerator for storage.

Step 5: add milk and salad oil to the yolk.

Step 6: mix well.

Step 7: sift in the processed gluten free powder.

Step 8: use the egg beater to stir smoothly (don't worry about this, it won't have tendons).

Step 9: add the egg yolk paste into the egg yolk paste in three times, and use a rubber knife to pick up the egg yolk paste from the bottom to mix the protein.

Step 10: use the rubber knife to cut and mix until the protein paste is not visible.

Step 11: shake the mold on the table a few times, shake out the big bubbles in the egg paste, put it in the oven, 180 degrees for 45 minutes.

Step 12: take out the invert, cool out the cake.

Materials required:

Gluten free powder: 120g

Eggs: 4

Milk: 60g

Salad oil: 60g

Sugar (egg yolk): 20g

Sugar (protein): 60g

Salt: 1g

Vinegar: 2 drops

Note: you can steam more flour at a time, cool and sift it, then keep it. It's more convenient to use it again.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet