Making cake in oven

Making cake in oven

Introduction:

"My rectangular cake mold can finally come in use ~ Hoo Hoo!! I'm so happy. Today I made a three color marble heavy oil cake. Although the butter has a lot of weight, I feel it will be very greasy, but it combines the taste of Matcha and cocoa. I don't feel greasy at all, and it also attracts you to eat it one by one! Absolutely delicious

Production steps:

Step 1: prepare all the materials

Step 2: soften the butter at room temperature until it can be pressed open with your fingers. First, use the electric egg beater to beat the butter at low speed until it is smooth

Step 3: add sugar and salt and beat until the butter is lighter and larger

Step 4: add the egg mixture in three times. Each time, beat the mixture until it is fused, and then add the egg mixture in the next time. At this time, the butter is bulky and the color is white, similar to cream, so that the basic butter is finished

Step 5: brush butter around the inside of the mold

Step 6: divide the whipped butter into three parts. In the first part, add low gluten flour and baking powder, and stir evenly

Step 7: after finishing the paste of the primary color cake, pour it into the mold and spread it evenly

Step 8: in another container, put in the second part of butter and Matcha powder, low gluten flour, baking powder, and stir evenly

Step 9: after finishing the paste of Matcha cake, pour it into the mold and spread evenly

Step 10: in another container, add the third part of butter and cocoa powder, low gluten flour, baking powder, and stir well

Step 11: after finishing the cocoa cake paste, pour it into the mold and spread evenly

Step 12: in the middle and lower layers of the oven, heat 180 and 160 for about 30 minutes

Step 13: the cake is expanding. Don't look at the bubbles on its surface. It will feel very greasy, but it's not like this when it comes out of the oven, and it's delicious

Step 14: three color marble heavy oil cake finished!!

Materials required:

Butter: 240g

Salt: 2G

Fine granulated sugar: 120g

Eggs: 4

Baking powder: 1 / 4 teaspoon

Low gluten flour: 80g

Matcha powder: 10g

Cocoa powder: 10g

Note: 1, the amount of butter is relatively large, so it needs a little more time to pass, at least 5 minutes, and it is best to use a higher container, because the amount is large, it will splash when passing. 2, the butter must be softened at room temperature until it can be pressed by fingers, so as to better pass the butter. If it is difficult to soften in winter, it can be separated from the temperature Water to soften butter, but must be warm water and separated, can not be directly put into the water. 2, the amount of eggs is also relatively large, so it should be added in three times, each time to beat until the fusion, and then add the next egg liquid, otherwise it will be because the egg white contains a lot of water and it is easy to appear the phenomenon of oil-water separation. 3, when mixing the batter, use a rubber scraper, using the method of mixing Stir the batter evenly, do not use the way of circle, otherwise there will be flour gluten problem, so that the cake will not be fluffy and soft. 4. If you want marble like chaotic shape, you can use chopsticks to stir the three color batter, and the shape will follow your heart. 5. The baking time should be adjusted according to the size and thickness of the cake

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other