Magic Cassida cake - Depp baking Laboratory
A kind of batter, which automatically forms three layers after baking. The top layer is a soft sponge cake, the bottom layer is a cake with a chewy head like glutinous rice (but not as sticky as glutinous rice), and the middle layer is the most enjoyable kashida filling like egg tart filling. Thick egg fragrance.It's hard to make such a funny cake.I was most excited when I cut it. I was completely like waiting for a baby. I wanted to see if I could really get 30% of it. Fortunately, it was a success.1. after baking, put it in a baking tray to cool to room temperature, and then cover it with plastic wrap and put it in the refrigerator for about 1 hour to help shape, which will make it easier to cut.2. it is better to use an integrated baking tray. If you use a split baking tray, you must lay oil paper. The batter is more soup, which is easy to leak out.3. the time and temperature shall be adjusted according to the temperature of the oven.4. the baking pan should not be too large. If the baking pan is large, the cake is thin, and the stratification is not obvious. I use a 12 inch square mold, about 22*22.
Step 1 . Divide the eggs first. Add 60g sugar into the egg white three times and beat until it foams hard. Set aside
Step 2 . Add the remaining sugar into the egg yolk and beat until the color turns light yellow
Step 3 . Add 3-4 drops of vanilla extract and mix well
Step 4 . Add liquefied butter and mix well.
Step 5 . Sift in low gluten flour and quickly mix until there is no dry powder
Step 6 . Add milk and water into the batter in several times. Stir well each time and pour it into the next time
Step 7 . 7. Add the beaten protein in three times and quickly circle it to fuse.
Step 8 . 8. Pour the batter as thin as soup into the baking pan.
Step 9 . Preheat the oven in advance, bake the middle layer of the file, 160 degrees, about 45 minutes.
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