Luzhou traditional pastry practice

Cake recipe without water: 3 whole eggs, 80g sugar, vanilla extract 1/4 teaspoons low-gluten flour, 100g low-gluten flour, 2 tablespoons oil and 3 tablespoons honey (adjustable according to batter consistency).

More than a large spoon 15ml, a small spoon 5ml?

1. Add powdered sugar to the egg mixture and start stirring.

2. After the eggs are delivered, put the low flour twice and cut evenly with a scraper.

3. Pour in cooking oil, continue to stir evenly, brush a layer of oil on the mold to prevent sticking, pour in cake paste and sprinkle some sesame seeds.

4. Open the oven and preheat it to 180 degrees. Then brush the softened yellow all over the mold, so that it is easy to demould. If there is no butter, ordinary salad oil will do.

5, cool, pour out the mold, you can eat it, seal it for one night, and the cake can be softer after oil return.

Extended data

Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35 ~ 45 minutes.

Whether the cake is ripe or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or it feels soft floating inside, it is immature. If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.

Baidu encyclopedia-wushui cake