Formula and production of Yunnan traditional trough cake

Nowadays, dim sum is no longer a luxury. Pastry shops can be seen everywhere in the streets. Chinese dim sum and western dim sum are all available, and the taste of dim sum is also improving. These shops are scrambling to move closer to the west to cater to the preferences of young people. For example, our favorite old-fashioned trough cakes and walnut cakes are hard to buy. There are several cake shops and Taosu Wangdian in front of our house, and the taste is not the taste of childhood at all, especially walnut crisp, which is crisp but delicious. I remember that when we were young, we seldom went to snack shops, but whenever our children had a cold and a fever, my mother would buy us a big bag of mooncakes and walnut cakes. We have no appetite to eat, but the smell of the cake has aroused our appetite.

Mom and dad love to eat old-fashioned cake, but they sell less and less. Now, if they want to eat old-fashioned snacks, they have to go to old-fashioned pastry shops, but these shops are far from home, and they have to buy some for a few days every time they go. Now I can do it myself, and it's not difficult to do it. There is no need to separate egg white from protein. As long as I like it, I will bake a plate. Now let me share the practice.

Old flavor caozigao

Ingredients: low-gluten flour 120g, 4 eggs, 56g honey, 80g sugar and 56g corn oil.

Making:

1. First pass the low-gluten flour twice for later use, beat the eggs into a small pot and add sugar.

2. Find a slightly larger basin and pour hot water. Generally, I use 80-90 degrees of water, then sit the basin with egg liquid in the basin with hot water, and then start beating the egg liquid with electric egg beater. When the egg liquid turns white, add honey. As the weather gets hotter and hotter, the temperature of the hot water poured into the basin will also decrease, mainly because the temperature of the egg liquid is about 40 degrees, and the whole egg liquid is the best.

3. The egg liquid will be laid in advance, and the lines dripping from the egg liquid will not disappear immediately.

4. Pour the low-gluten flour that has just been sieved into the beaten egg liquid several times and stir it evenly with a scraper. Remember to pour a small amount of flour in several times and stir it from the bottom. After each stirring, add the next flour and mix well, so it is not easy to defoam. Remember, remember.

5. Finally, pour the corn oil into the flour for three times, and then add it to the next time after stirring evenly. Oh, the cake paste is ready.

6. Pour the cake liquid evenly into the cake mold in the kitchen 12, sprinkle with a little sesame seeds, shake it a few times, and finally shake the mold a few times before entering the oven.

7. Preheat the oven to 160 degrees, put the baking tray in the middle layer, bake at 160 degrees for 5 minutes, then turn to the temperature of 140 degrees 15 minutes, take it out of the oven, shake it a few times, and take it out to cool before eating.

9. The skin is crisp and the inside is soft. In my family, I will never get tired of being a parent.