Traditional Culture Encyclopedia - Traditional customs - How long does it take to make an ancient breakfast cake?
How long does it take to make an ancient breakfast cake?
Guzaowei cake
material
Baked 22*22 cm 1, olive oil 70g, low-gluten flour 95g, fresh milk 95g, 6 yolks, 1 whole egg, 6 proteins, 90g fine sugar, 1/2.
working methods
1: spread a layer of baking paper on the baking mold and preheat the oven 180℃.
2: After the olive oil is heated (slight lines may appear), turn off the fire and add the sieved low-gluten flour and mix well.
3: Add milk and mix well.
4: Add 1 whole egg and 6 egg yolks (added in about three times) and mix well to make batter.
5: 6 Beat the egg whites slowly with electric egg beater until some bubbles appear, add salt, and then add sugar three times until the egg whites in the steel basin do not flow.
6: Dig about 1/3 of egg white cream into the finished batter and stir it evenly with a spatula, then pour it into the egg white and stir it evenly with the egg white.
7: Pour it into the cake mold, smooth the surface slightly, and shake it on the table before entering the oven to let the air shake out.
8. Prepare a baking tray larger than the cake mold, put the cake mold with batter in it, and inject hot water to the height of egg mold 1 cm. Please adjust the oven to 170 degrees. This is the water bath method.
At 9: 00, I set the baking temperature, preheat it to 180℃, adjust it to 170℃ 10 min, 160℃ 10 min,130℃ 30-30 min.
10: Shake the table top to let the air escape, then pull the baking paper on both sides to pull the cake up and put it on the shelf (without back), spread the baking paper around, let the cake cool, and cut off the four sides after cooling.
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