[Steps of Ancient Early Cake, How to Make Good Ancient Early Cake]

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Ancient Early Cake

The soft ancient early cake tastes softer than chiffon. It is a 1.1 cake that I like very much.🍰It is also a simple and convenient way to do it. I have written it clearly that it will not fail according to the prescription. oh, if you like to give low scores, don't do my prescription. thank you. after all, I also took photos with my heart and wrote them down with my heart. thank you for reading the following tips if you don't understand. the tips are all written.

Food Ingredients

salad oil 75 grams

low gluten flour 90g

egg white 6

Egg yolk 6

Milk 60g

soft white sugar 70g

Lemon Juice 3 drops (no, no, I didn't, if there is, put it in the egg white)

Salt 1 gram

Step

1⃣Cover the salad oil with plastic wrap and heat it in the microwave oven for 2 minutes. The oil temperature is about 70 degrees.

2⃣Take a large bowl, sift the low-gluten flour over and over in the bowl, mix the heated salad oil with the flour, and stir evenly until there are no particles.

3⃣Add 60 grams of milk, mark Z and stir evenly.

4⃣After the milk is poured in and stirred, the batter will become sticky, because the flour will quickly absorb the milk after adding salad oil with high oil temperature. It doesn't matter, then the separated egg yolk will be added

5⃣Put the separated egg yolk into the batter and stir it evenly with Z word.

6⃣The well-stirred egg liquid is very delicate.

7⃣Start beating the egg white and put 1g of salt in the egg white.

8⃣After the egg white is beaten to this level, add 1/3 soft white sugar.

9⃣Add the second soft sugar when the egg white is sent to this level.

🔟When the egg white reaches this level, add the third soft sugar. At this time, 70 grams of soft white sugar was added to the egg white three times, and then continued to send

11. Egg white can be sent to this level. Just lift the egg beater with such a hook. Don't continue to play

12. Take the beaten egg white, add the 1/3 to the egg yolk liquid, and stir it evenly from bottom to top with a spatula (the same as the stirring method of roasted chiffon)

13. Stir the state evenly

14. After stirring evenly, take the 1/2 egg white into the egg liquid and continue stirring in the same way.

15. Pour all the evenly stirred batter into the remaining egg white basin and stir evenly in the same way.

16. The cake paste after stirring is very delicate.

17. Take an 8-inch cake mold. I use a living bottom mold, so the bottom is wrapped with two layers of tin foil. The solid bottom mold does not need to be wrapped in tin paper. Pour the evenly stirred cake paste into the cake mold from a height of 15CM, and then shake it a few times to make big bubbles.

18. Take another square plate, put the mold with cake paste into it, and then pour it into the square plate with warm water of about 45 degrees (ancient times required a water bath for baking)

19. Preheat the oven to 150 degrees. After preheating, put the cake paste into the oven and bake for about 70 minutes (everyone's oven temperature is different, subject to their own oven temperature)

20. Bake for about 20 minutes. The cake is a little colored, so cover it with a layer of tin foil to avoid serious coloring later (I forgot to take this time, this was taken when I was baking the cake roll before)

21. Take the baked cake out of the oven and shake it a few times to prevent the cake from shrinking.

22. Then turn it upside down on the baking tray and let it cool.

23. After cooling, turn it over and cut it into pieces.

24. Soft and delicate inside

25. Done, delicious ancient early cake

If you make up a square plate for baking, you don't need to buckle it upside down. Just pull out the oil paper or tin foil and tear it apart to cool it.