Ancient morning cake
Ancient morning cake refers to the flavor of the past, the flavor of antiquity, tradition and nostalgia. Originated from Taiwan Province of China, its taste is sweet, light and soft without any additives. It is tempting to give up weight loss when smelling the fragrance.
Step 1 . Sieve low-gluten flour.
Step 2 . Fresh eggs.
Step 3 . Put rapeseed oil (salad oil is also acceptable) into the pot and heat it to 70 degrees.
Step 4 . Pour in the sifted low-gluten flour and stir evenly.
Step 5 . Pour into a basin to cool and add milk.
Step 6 . Stir to make it mixed evenly.
Step 7 . Add egg yolk.
Step 8 . The yolk paste is finished.
Step 9 . Beat the protein until it is thick and foamy, and add 1/3 of white sugar.
Step 10 . Beat until the bubbles are fine. Add 1/3 white sugar for the second time and continue to beat.
Step 11 . Beat until it is fine and sticky, add the last white sugar, and continue to beat.
Step 12 . Make a big hook.
Step 13 . Take 1/3 of the egg white cream into the egg yolk paste.
Step 14 . Mix well and then add protein cream again.
Step 15 . After mixing evenly, add the remaining protein cream for the last time and mix evenly.
Step 16 . Pour the mixed cake paste into the 8-inch cake bottom mold (the cake mold needs to be wrapped with tin paper to prevent leakage) and put the mold into the square mold, with the water depth of 2 cm, 45 ℃, 150 ℃ up and down, and bake for 60 minutes.
Step 17 . The surface is colored and the back cover is coated with tin foil to prevent scorching. After 20 minutes, the temperature is changed to 140 degrees (the difference of each oven can be adjusted by itself).
Step 18 . The ancient morning cake is fresh.
Step 19 . Automatic demoulding, very perfect, the color is the original color of the cake, fresh and light.
Step 20 . Cut the cake into pieces. It is soft, delicate, pleasant and mouthwatering.
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