#aca烤明星大赛#doughnut Cake
1.
All materials are ready
2.
Separate egg whites and egg yolks, put the egg whites into a large bowl without oil and water
3.
Add 10 grams of sugar to the egg yolk
4.
Whisk with a manual whisk until the color becomes lighter and the sugar melts, then set aside for later use
5.
After beating the egg whites with an electric whisk, add about 8 grams of sugar, and beat at a medium speed
6.
When the white and fine foaming is reached, add about 8 grams of sugar and continue to beat at a medium speed
7.
When it is finely foamed and there are obvious lines, add the remaining sugar and continue to blow at a medium speed
8.
Lift the egg beater, and the egg white has a slightly curved corner.
9.
Take one third of the egg white paste into the egg yolk paste
10.
Mix well with a manual whisk
11.
Pour the mixed egg batter back into the egg white batter
12.
well mixed
13.
Mix the low-gluten flour and cornstarch and sift into the egg batter
14.
Use a spatula to stir evenly from bottom to top to form a delicate cake batter
15.
Put an appropriate amount of cake paste into the piping bag, squeeze it into the mini doughnut mold, 9 minutes full, brush a layer of vegetable oil in advance, and sprinkle flour, so that it is easy to demould
16.
Put it into the middle layer of the preheated oven, 180 degrees, up and down, about 12 minutes
17.
Let it dry for two minutes after being out of the oven, then demould
18.
When the first plate is about to come out of the oven, squeeze the remaining cake batter into the hemispherical mold. The mold also needs to be brushed with a layer of vegetable oil and floured in advance
19.
Put it into the middle layer of the preheated oven, fire up and down at 180 degrees, for 15 minutes, after the oven is aired, it will be demoulded when it is warm
20.
Pretty cute
21.
It’s also fun to eat
22.
The two hemispheres are put together, and at a glance, I thought it was a macaron.
23.
Take a taste, there are still some bullets in the softness
Tips:
This method of operation is a French egg cake, without a drop of oil in the cake batter, but it is still delicious; the amount of sugar in the original recipe is 35+20, I have reduced it a lot, but the sweetness is still enough; Use the egg-dividing method to beat the eggs, one is easy to beat, and the other is not easy to defoam; the mold can be replaced with other non-stick molds or special baking paper cups, so the baking time and temperature must be adjusted accordingly; try to be non-sticky Mold, but in order to demould, it is best to brush a layer of oil and sprinkle a thin layer of flour; the power of the whisk is different, so adjust the speed of the egg whites according to the situation.
