Low sugar Qifeng cake
Low sugar Qifeng cake overcomes the most basic cake baking. Low sugar baby can also eat~The container containing protein shall be free of oil and water.When egg yolk batter is mixed with egg white batter, be careful not to make a circle, otherwise the cake will not get up.
Step 1 . Ingredients for egg yolk paste: 4 egg yolks, 40 grams of soybean oil, 30 grams of fine granulated sugar, 60 grams of low gluten flour, 20 grams of corn flour, 20 grams of milk, 20 grams of protein cream ingredients: 30 grams of egg white fine granulated sugar, all ingredients are ready for standby.
Step 2 . The egg white and yolk are separated and put into oil-free and water-free containers respectively.
Step 3 . Put soybean oil, milk and white sugar into the egg yolk respectively, and then use the manual egg beater to stir until the white sugar melts.
Step 4 . Add sifted low gluten flour and corn starch.
Step 5 . Stir the batter evenly and let it stand for 10 minutes until it is smooth and free of particles.
Step 6 . Add the white sugar into the egg white three times and beat it with an electric beater until it foams wet.
Step 7 . Mix the egg yolk paste with the protein cream and stir well.
Step 8 . Pour it into an 8-inch mold without water or oil and shake it gently to eliminate bubbles.
Step 9 . Preheat the oven in advance, heat it up and down 150 degrees, and bake it for 50 minutes.
Step 10 . Finished product 1.
Step 11 . Finished product 2.
Step 12 . Finished product 3.
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