Don't Waste Flour in Vain: This 'Chey Feng Cake' Is Tastier Than Store-Bought

It's said to fail 7 times to succeed 1 time of ' cake'! How many baking novices does it stump? And I, since I fell into the 'baking' pit, most often make this name that rings prominently, ' cake'. I have also failed several times before, but now my view is that when you overcome those cuts and find the right recipe, master the important key points, '' is still very easy to succeed, the flour will not be wasted~

Ingredients:

6-inch:

3 eggs (about 55g each) Fine sugar A 45g (protein) Fine sugar B 10g (egg yolk) Milk 35g Corn oil 35g Low-gluten flour 55g Lemon juice 2g

8-inch:

5 eggs (about 55g each) Fine sugar A 80g (protein) Fine sugar B 16g (egg yolk) Milk 63g Corn oil 63g Low-gluten flour 99g Lemon juice 3g

Friends, let's follow along to operate, we must be able to succeed, we will not be ''ed!

Operation process:

First step:

First, prepare two dry and oil-free basins, separate the eggs and egg yolks, and the protein must not contain any egg yolks. If you don't know how to use a yolk separator, you can use it to separate the protein, and the separated protein must not contain any egg yolks.

Second step:

Use a yolk extractor to beat the egg yolks, then successively add 16g of fine sugar B, corn oil, milk, and continue to whip the liquid into a smooth state.

Third step:

Sift in low-gluten flour, use a cutting board or folding method to mix until there are no granules. Pay attention during the mixing process to avoid circular beating, otherwise the flour will become sticky and the cake will not rise during baking.

Fourth step:

After the batter is mixed, first preheat the oven to 160 degrees Celsius with upper and lower heat.

Fifth step:

Pour lemon juice into the protein, use an electric mixer to beat the protein into a foamy state, then add 1/3 of the fine sugar A; when the protein is beaten to a smooth state, add another 1/3 of the fine sugar; finally, when the protein is beaten to a textured state, add the remaining fine sugar and continue beating; when you lift the beater, the protein should form short, upright, small peaks, and stop beating.

Sixth step:

Take 1/3 of the protein and put it into the batter, and use a cutting board or folding method to mix; then take another 1/3 of the mixed batter; after that, pour the batter together into the protein bowl; this way, mixing in batches can reduce the protein defoaming.

Seventh step:

After the batter is mixed, pour it into a mold from a distance of 30 cm high, shake it several times to remove large bubbles.

Eighth step:

Put it into the oven, upper and lower heat 160 degrees, bake for 40-45 minutes. Due to the difference in the temperature of each oven, the time and temperature are only for reference. During the baking process, you need to pay attention to observation.

Ninth step:

When the baking time is finished, immediately take it out, remove the air bubbles, and invert it to cool for 2 hours before demolding!

Tips:

The cake made like this has delicate and fluffy internal organization, no cracks or shrinkage, and if you don't like it, come find me!

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