6-inch Xiangfei Ancient Morning Cake
Xiangfei cake has been very popular recently, and everything about Xiangfei has been loved by people. Today, I share one of them, Xiangfei Guzao cake. The fundamental difference between Guzao cake and Qifeng cake is the baking method. Guzao uses a water bath baking method to increase the humidity inside the oven, making the cake taste more moist and dense. From the perspective of production methods, the ancient morning cake and Qifeng cake are very similar in that they are both made by dividing eggs and whipping protein. The Xiangfei ancient morning cake I shared today uses the hot noodle method, which can increase the success rate of the cake, taste better, and is more suitable for novice white people with less baking experience.
Step 1 . Sift the low gluten flour into a drying basin in advance, heat the corn oil to about 75 degrees Celsius and remove from the heat. Immediately pour it into the low gluten flour, and stir quickly with egg whisk.
Step 2 . When the temperature drops to warm, add milk and stir well. Add three egg yolks and stir until smooth, without dry powder or particles. Prepare the egg yolk paste for later use.
Step 3 . Next, process the egg whites. Pour three egg whites into a drying bowl, add lemon juice, and beat with an electric whisk until they are slightly damp and dry, as shown in the picture. During this process, add fine sugar in three stages.
Step 4 . Add one-third of the protein cream to the egg yolk batter and stir evenly. Pour all of it back into the remaining protein cream and stir evenly using the same method. The cake batter is completed.
Step 5 . Pour into a six inch Qifeng cake mold, wrap it with tin foil around the mold to avoid water ingress and bubble formation. Use salad dressing to squeeze out the grid pattern on the surface, and sieve a layer of coconut powder on the top.
Step 6 . The Midea Q30 oven is preheated in advance. When preheating, add water to the bottom layer of the baking tray and heat it up and down at 150 degrees Celsius. Bake the middle and bottom layers for 60 minutes.
Step 7 . As the baking time prolongs, the cake begins to swell, creating a healing image.
Step 8 . After the baked cake is taken out of the oven, it will generate heat. Tear off the surrounding tin foil to dissipate heat, and place it on a grid to cool. There is no need to invert it, and the cake will experience a slight shrinkage, which is a normal phenomenon.
Step 9 . Demolding.
Step 10 . The bottom surface is flat without dents, and the internal organization is delicate and dense. It makes a rustling sound when broken, making it taste moist and not dry. It's really delicious!
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