What's the difference between ancient breakfast cakes and Qifeng? Can the former be a birthday cake blank?

Compared with Qifeng cake, ancient breakfast cake has one more operation step. In fact, the ancient breakfast cake needs to go through the "scalding" step, that is, the starch and protein in the flour will denature at high temperature, so as to absorb more water. The reason why this ancient cake tastes so moist is that it can "vibrate" with a beat, which is closely related to the hot side of this step. In my opinion, baking at home is to expand the versatility of the mold as much as possible and bring the function of each mold to the extreme. For example, many varieties can be made with a standard anode movable bottom die at home, and only need to flexibly handle the cake according to the baking process.

Gufang cake and Qifeng cake are just made in different ways. In contrast, the ancient breakfast cake was made with hot noodles and water bath heating, and its taste would be more delicate and smooth than Qifeng cake, and it would not collapse like Qifeng cake after being made. In fact, the ancient breakfast cake is also the Qifeng cake with hot noodles. Because of the step of "scalding noodles", the water content will be higher than that of ordinary Qifeng cake, so it tastes softer, wetter and more elastic. Personally, I like breakfast very much. The materials of ancient breakfast cakes are very simple and easy to obtain, but the temperature requirements and protein distribution are still relatively high. So I suggest you have the right tools to do it again, otherwise the failure rate will become high. Let me first talk about what tools must be prepared, and then talk about how to make them.

Shake it gently or scrape it flat with a scraper, preheat it in an oven at 150℃, add cold water to bake for 65 minutes after preheating, the specific time is adjusted according to the oven and mold, and then take it out for cooling, so that the taste is better and the ingredients are consistent after refrigeration, but the operation of ancient breakfast cakes is one step more than that of Qifeng cakes. In other words, flour should be added to the hot oil to make the taste more moist; It is this kind of cake with ancient traditional flavor that is still fascinated by everyone, especially in Taiwan Province Province. Its taste is more moist, delicate and elastic than Qifeng cake. Below I will share with you a method of making an ancient breakfast cake.