Fried sesame salad juice Qifeng cake
I have a whim. I don't want to make salad with salad juice. How about making a cake with salad juice? In fact, I also used salad juice to make cakes, but it was the Kwai convenient version of muffin. This time, how about a Qifeng cake?Most salad dressings are mainly made of oil, so it's good to use it instead of the oil in Qifeng cake. However, the salad juice also contains some water. In order to avoid too thin batter, it should be safer to reduce the amount of milk slightly. Moreover, there are condiments in the salad juice, which tastes sour, sweet and salty. Therefore, the sugar in the egg yolk paste can be greatly eliminated.The Qi Feng cake with the flavor of baked sesame salad rose very well. I couldn't bear to let the surface of the cake be strangled by the drying rack, so I let it ride between the two drying racks. I didn't think about it. One of them was careless and almost turned the cake and the mold over. The reaction was quick and the mold was stabilized in time. However, the cake surface was slightly knocked on the edge of the drying rack, and his hands were scalded. However, when I finally turned it over, I found that the knock did not seem to have much impact on the cake.The cake with the flavor of baked sesame salad really has a special flavor. It is salty in the sweet, and has a little sour and sweet....Fried sesame salad juice can also be replaced by other salad juice.When mixing the egg paste, turn it over from the bottom instead of circle stirring, so as to avoid defoaming and affecting the starting of the cake.The baking time and vitality should be adjusted according to the actual situation.
Step 1 . Ingredients: 2 egg yolks, 20g roasted sesame salad juice, 10g milk, 25g fine granulated sugar, 36g low gluten powder, 2 proteins, a little lemon juice.
Step 2 . Pour egg yolk and roasted sesame salad juice into a large bowl and stir well.
Step 3 . Pour in the milk and stir well.
Step 4 . Sift in low gluten powder,
Step 5 . Stir in an irregular direction to form a uniform egg yolk paste.
Step 6 . Add a few drops of lemon juice to the egg whites, stir them into thick bubbles, and beat them with sugar three times,
Step 7 . Pulling out the egg beater can bring out a small hook.
Step 8 . Take one third of the protein into the egg yolk paste and mix well.
Step 9 . Pour it back into the remaining protein,
Step 10 . Stir well.
Step 11 . Pour in the 6-inch flexible bottom round mold, knock out bubbles and flatten the surface.
Step 12 . Put it in the oven, in the middle layer, heat it up and down 150 degrees, and bake it for about 30 minutes.
Step 13 . After coming out of the oven, turn it back immediately and let it cool.
Step 14 . Turn over after complete cooling,
Step 15 . Demoulding,
Step 16 . Cut into pieces.
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