Teach you fresh ways to make cakes, master a few key points, fluffy and soft without collapsing, and it is difficult to fail

 Today I will share with you a cake with a particularly high success rate, which is definitely a cake with both taste and appearance!

The method of this cake is different from the previous operation, I used the method of hot noodles, and the taste is more delicate and soft than ordinary cakes, which has been well received and affirmed by the whole family.

Procedure

1. First put two layers of cage cloth in the steamer, pour in flour, don't pour too much

2. Spread the flour evenly and poke a few holes in the flour with your fingers to make the heating more even

3. Cover it with a layer of cage cloth to prevent the steam from dripping from the lid and wetting the flour

4. Cover the pot, bring the water to a boil, and steam for 15 minutes

5. Once the flour is steamed like this, open the lid immediately

6. Pour the steamed flour onto the panel

7. Break the whole piece of flour by hand

8. Use a fork to break the flour more to facilitate the rolling later

9. After the flour is warmed and not hot, use a rolling pin to crush the flour

10. The ultra-fine low-gluten flour is completed, and the principle of low-gluten flour: that is, the high-temperature water vapor destroys the protein structure of the flour, and at the same time, the gluten will be reduced, forming low-gluten flour.

11. Put it in a container and seal it, it can be stored for a month without breaking, and it is good to make cakes and biscuits! If you don't make too much cake flour at a time, you can keep it for about a month

12. The following are the required ingredients: 100 grams of low-gluten flour, 80 grams of sugar, 60 grams of corn oil, 70 grams of milk, and 6 large eggs

13. First heat the corn oil through water, and the degree of heating is to see the texture on the surface of the oil

14. Sift 100 grams of homemade low-gluten flour into a water-free and oil-free basin

15. Pour the heated corn oil, about 60-70 degrees, into the flour, and the taste of the hot cake will be more delicate

16. Stir until fully integrated

17. Add another 70 grams of milk

18. Stir well and set aside

19. Prepare an oil-free and water-free container to beat 6 eggs, try to choose a larger, fresher egg

20. Then separate the egg yolk and add it to the flour

21. Stir the egg yolk and flour well, and the stirred batter will be in such a state, and put it aside for later use

22. Start beating the egg whites and add a little white vinegar to remove the smell

23. 80 grams of sugar are all added, or they can be added in three times, and the effect is the same

24. Use a whisk to stir the sugar well at low speed

25. Then turn to high speed and beat, about 6-7 minutes, until there is a clear texture on the surface, and the whisk presents an upright small sharp angle in advance

26. Add about one-third of the egg whites to the egg yolk paste

27. Mix evenly with a spatula, use the same technique as stir-frying, do not stir in circles, and defoaming will occur

28. It is necessary to stir as quickly as possible, and stirring for a long time will also cause the flour to foam, like this state

29. Mix well and pour back into the protein bowl

29. Mix well and pour back into the protein bowl

31. Stir and pour into an eight-inch round mold

32. Scrape the surface with a scraper, and then fall a few times to shake out the large bubbles inside

33. The oven should be preheated in advance when whipping the egg whites, and bake at 160 degrees for 20 minutes

34. When the time is up, take out the cake first

35. Use the cake to draw a few marks on the surface, and draw the shape according to your own preferences

36. After rowing, quickly put it back in the oven and continue to bake for 45 minutes, be sure to put it on the middle and lower layers

37. When the time comes, the cake will be baked like this, with a beautiful color, fluffy and soft, and it will be delicious to look at

38. After taking it out, it will shake out the heat after falling a few times, and immediately buckle it upside down on the top of the two bowls to cool to prevent retraction

The porosity of the cake in this way is delicate, the entrance is soft and sweet, it is very delicious, it will rebound when pressed, and it is not enough to eat one when it comes out of the oven! According to the proportion of this recipe, no waist collapse or retraction, novices can also make soft and delicious cakes, if you like it, try it!