Red starter vanilla cake-You Are Foodie

By Verne
5

Red starter vanilla cake

Statement: this cake recipe is temporarily prepared to digest the remaining ingredients. Please read the recipe carefully before practicing; Remember! Remember! Remember!Due to the urgent need to make a batch of egg tarts, more than n egg whites remained after the Portuguese tarts were mixed; Based on the principle of no waste, it needs to be digested as soon as possible, so it is temporarily prepared: more egg white + less egg yolk formula to try to make cakes; The more important thing is to "give up using the oven" and "switch to an electric rice cooker"; Ha ha: the cake was made exactly as I expected; Beautiful pull flowers and strong vanilla taste are really good-looking and delicious~~~

Main Ingredients

Auxiliary Ingredients

1. Container for egg white: no oil, no water, no egg yolk2. Cake paste: follow the normal Qi Feng cake process3. There is no cake key. It is better to select the cooking function and open it after 10 minutes

Step 1 . Pour egg yolk, 16g egg white and 15g sugar into the basin and mix until emulsified

Step 2 . Pour in milk and mix well

Step 3 . Pour in mustard oil and mix well

Step 4 . Sift in corn starch and low gluten flour and mix well

Step 5 . Drop 2G vanilla essence and mix well. Set aside

Step 6 . In the remaining 160g egg white: drop salt and lemon juice

Step 7 . Add the remaining 45 grams of sugar in three times

Step 8 . Until hard foaming

Step 9 . Take out the inner container of the rice cooker: brush it with mustard oil around, plug in the electricity and preheat it for 5 minutes

Step 10 . Take 1/3 protein paste into egg yolk paste and stir well

Step 11 . Pour it back into the egg white basin and mix well to make a cake paste; Pour a little cake paste and Monascus powder into Monascus paste and set aside

Step 12 . Paste 1/2 cake into the preheated rice cooker liner, and then squeeze a little Monascus paste

Step 13 . Then pour the remaining cake paste into it, shake it gently for a few times, and squeeze it into the Monascus paste after shaking out large bubbles

Step 14 . Use toothpicks to outline your favorite jacquard patterns

Step 15 . Put it into the rice cooker and choose the cake mode. The time is 50 minutes

Step 16 . After 10 minutes, open the upper cover of the rice cooker

Step 17 . Pour out the cake and put it on the chopping board

Step 18 . The surface is not collapsed, and the internal organization is also good

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