Camouflage Qifeng cake-You Are Foodie

By Ben
51

Camouflage Qifeng cake

The color of summer is camouflage, and the taste of summer is sweet. This camouflage Qifeng cake is dedicated to the crazy summer~

Main Ingredients

Auxiliary Ingredients

1. Cocoa powder and Matcha powder should be melted with hot water first, and then mixed well with egg yolk paste.2. The egg beating basin containing egg white must be clean, free of water and oil.3. When mixing egg yolk paste and egg white cream, remember to use the method of mixing. Do not draw circles to avoid defoaming.4. Please adjust the baking time and temperature according to the temper of your oven. If there is no chef mode in the oven, bake at 170 ℃ for 20 minutes and then turn to 150 ℃ for 25 minutes.5. After the cake comes out of the oven, it should be shaken twice, so that the hot air can be shaken out. Remember to buckle it upside down and demould it.6. The formula is applicable to a 6-inch hollow anode cake mold for French bakers.This recipe is provided by the Special Gourmet [blue fatty not plain fat paper] and has been authorized for use.

Step 1 . Add 10g of hot water at 60 ℃ to cocoa powder and stir it into a cocoa paste without particles.

Step 2 . Add 18G hot water to Matcha powder and stir well.

Step 3 . Separate the egg yolk and protein, and put them into clean, water-free and oil-free egg beating basins. Put the egg whites in the refrigerator for freezing. Mix the milk and salad oil with the word "Z".

Step 4 . Sift in low gluten flour, draw "z"e; with a manual egg beater, and mix well.

Step 5 . Add egg yolk and stir well.

Step 6 . The egg yolk paste is divided into 3 parts on average. Add one portion of cocoa paste and stir well.

Step 7 . Add another portion of Matcha paste and mix well.

Step 8 . So we get three colors of egg yolk paste.

Step 9 . The protein is frozen to the state with ice dregs around, so that the protein cream sent out is more stable.

Step 10 . The powdered sugar is added to the egg white three times, and then sent to the dry foaming with an electric egg beater, that is, when the egg beater is lifted, the tip is a short and small peak.

Step 11 . Let's set up the oven first. Whirlpool es-58m2 steaming oven turns on the chef function, sets the first stage, upper and lower fire baking mode, lasts for 30 minutes (including 10 minutes of preheating oven time), and the temperature is 170 ℃.

Step 12 . Then set the second stage, and bake in the same up and down fire mode for 25 minutes at a temperature of 150 ℃. After setting, press the OK key, and the oven starts to run.

Step 13 . The protein cream was divided into three parts.

Step 14 . Mix one portion with the original egg yolk paste. Remember to stir it up.

Step 15 . Mix one portion with Matcha flavored egg yolk paste.

Step 16 . Cocoa cake paste is easy to defoaming, so we'll leave it to the end and mix it well.

Step 17 . Clean the 6-inch hollow cake mold of fabake, and prepare 3 spoons at the same time.

Step 18 . Use a spoon to scoop in three colors of cake paste, lay the bottom and shake twice.

Step 19 . In the same way, spoon all the batter into the cake mold. Finally, shake twice to remove large bubbles.

Step 20 . Send it to the preheated whirlpool es-58m2 steam oven and start baking according to the set mode.

Step 21 . Shake twice after coming out of the furnace, and cool down by reversing the button.

Step 22 . It can be demoulded after thoroughly cooling. The camouflage pattern is great.

Step 23 . Cut open, each piece is a different pattern, super special.

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