Extremely delicious and wonderful [sea salt Caramel Qifeng cake]-You Are Foodie

By Borg
27

Extremely delicious and wonderful [sea salt Caramel Qifeng cake]

The recipe of master Xiaoli Liuwei, without hesitation, said that I made two cakes in a day. It contains the mellow smell of fresh cream and the fragrant and salty maple syrup, which is of first-class taste. It's one of the best Qifeng I've ever tasted. The cake has maple syrup, and the taste is especially strong. It really makes people feel fragrant. It's really delicious. Don't even think about it. Just cook it.

Main Ingredients

Auxiliary Ingredients

The key to making this cake lies in the moment when maple sugar is added. If too much maple sugar is added, it will be difficult to form lines when it is later integrated with the dough, that is, marble lines, which will lead to the overall taste of bland. At the same time, the taste of maple sugar will also appear very weak. Only by mixing the lines, adjusting the strong and light flavors, and making the cake relaxed, can we make a successful delicious cake. In the cake, Holes will appear in places with rich maple syrup, which is the most delicious place, but it is also easy to make the cake fail. The first cake I made, because the maple syrup was not stirred properly, there were many holes in the finished product.

Step 1 . Prepare all ingredients

Step 2 . Put the egg yolk into the basin, add 40 grams of fine granulated sugar, and gently stir with an egg beater. Don't stir until the material turns white, just stir gently, so as to leave more egg flavor.

Step 3 . Add hot water and salad oil, and mix well with an egg beater. The addition of hot water is mainly conducive to the dissolution of fine granulated sugar and promote the activities of various materials and molecules to be more active, and the mixing of protein cream and dough is more smooth.

Step 4 . Add the pre screened flour to 3

Step 5 . Use the egg beater to stir quickly. If you can't see the dry powder, you can stop stirring (don't over STIR)

Step 6 . The protein in the material should be put into the freezer in advance until ice residue begins to appear locally

Step 7 . Take out the frozen protein, add lemon juice, and add 1/2 teaspoon of 28 grams of sugar into the basin. Start making foam at a temperature as close to 0 ° C as possible, and use an electric egg beater to stir at high speed for 2.5~3 minutes. Then add the remaining 1/2 fine granulated sugar and continue to stir for 1~1.5 minutes. Then add the remaining fine granulated sugar and continue to make foam. After 30 seconds, the action of the electric egg beater changes to back and forth. At this time, you should gradually feel the volume expansion of the protein cream and show strong toughness. The finished foam shows a beautiful luster.

Step 8 . Take out 1/4 of the protein cream and put it into a bowl of 6. Quickly stir it with a manual egg beater until it is smooth.

Step 9 . Then put the material back into the basin of 6. Draw a rubber knife diagonally outward from the center of the basin, then lift it up, and stir it continuously for 35~40 times in this way.

Step 10 . After the basic mixing is uniform, quickly stir from one end of the basin to the other end for 10 times. At this point, the fluffy and bright dough is completed. The ideal hardness is the degree that the dough will not fall immediately after being lifted and buckled with a rubber scraper

Step 11 . Then add 4/5 syrup to the dough.

Step 12 . Don't stir it as a whole, just stir it at will, so that you can leave the intensity of taste changes, and there can also be beautiful marble lines.

Step 13 . Finally, use the plane part of the scraper to hold large pieces of dough, and send them to the bottom of the mold. The volume of the dough accounts for 7-8% of the mold. After installation, add the remaining syrup to the surface, stir it with a rubber scraper a few times, and draw the texture in the dough. Be careful not to let the large pieces of syrup agglomerate. Then pick up the mold from both sides and rotate it quickly for 2-3 times to make the surface of the dough smooth.

Step 14 . Bake in an oven preheated to 180 ° C for about 25 minutes.

Step 15 . The cake will swell very high and sink slowly after reaching the peak. When the crack appears baking color, it can be baked out.

Step 16 . Take it out of the oven, turn it upside down immediately to completely cool it, demould it after cooling, beat a little light cream, add some seasonal fruits, and it can start.

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