#aca Fourth Baking Contest and is Love to Eat Festival#vanilla Magic Cake

Name: #aca Fourth Baking Contest and is Love to Eat Festival#vanilla Magic Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 80g Powdered sugar; 90g butter; 90g Low powder; 2g Vanilla extract; 250g Pure milk; 130g Hot water

by Maggie

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Magic Cake, just by hearing the name, it is very attractive to know it. It originated from a Weibo shared by a friend. This friend said that this cake looks very attractive. You can try it...
As soon as I opened the video, I was fascinated and felt that I had to make a taste

Make a kind of batter and bake at low temperature for a long time to get a three-layer cake with distinct layers. Perhaps this is the origin of the word "magic". The first layer is sponge cake, the second layer is egg tart, and the third layer is Every layer of the pudding and the entrance are very harmonious...

Because the whipped protein is not completely mixed, the starch in the flour with a large amount of liquid is separated from the protein, and the starch and butter with large mass sink to the bottom, forming a chewy pudding layer. The protein with small mass rises and floats. The meringue on the surface combines to form the top fluffy cake layer, the middle layer is composed of egg yolk and milk, and the taste is as delicate and smooth as egg tart"

Ingredients

#aca Fourth Baking Contest and is Love to Eat Festival#vanilla Magic Cake

1. After separating the egg white and egg yolk, add 10 grams of milk and powdered sugar to the egg yolk and stir until the color becomes lighter

2. Melt the butter in water, cool to warm, add the egg yolk liquid, and stir evenly

3. Sift in low-gluten flour and mix well

4. Mix the remaining 240 grams of milk with hot water to form a warm milk liquid, add it to the egg yolk paste twice, then add vanilla extract, and stir evenly.

5. Beat the egg whites until stiff foaming

6. Pour the egg whites into the egg yolk paste and stir by hand, but do not stir evenly. The egg white on the surface is wrapped in the egg yolk paste in a circular motion, but it will not sink to the bottom.

7. Put greased paper on the 6-inch mold, the greased paper should be higher than the mold, then pour the cake batter into the mold

8. Put it in the middle and lower level of the preheated oven, and heat up and down to 150 degrees, about 55 minutes

9. After being out of the oven, do not release the mold immediately, and put the mold on the grid together to cool and warm it. After the mold is released, tear off the grease paper and eat

10. Finished picture

11. Finished picture

Tips:
1. The original recipe uses 370 grams of warm milk. I use 240 grams of milk + 130 grams of hot water for my convenience. The pure milk I often use is 250 grams in a small box. After using 10 grams of milk in the first step There is 240 grams left. Using hot water to replace the insufficient 130 grams of milk has little effect on the finished product, and it can also avoid the embarrassing situation of opening another carton of milk but not using it up.
2. 150 degrees is the actual measured temperature in the furnace, and the oven is 52L. Please adjust the temperature and position according to the actual situation.
3. The cake will expand or even exceed the mold during the baking process, and will slowly shrink after being out of the oven
4. When using a solid mold, oil paper is not necessary, but it can better maintain the integrity of the cake when it is demolded, and it is also better.
5. The temperature of eggs, melted butter and milk liquid must be warm or close to room temperature
6. It’s easier to beat the egg whites without adding sugar. You can also use a little powdered sugar in the recipe to add sugar to the egg whites.
7. The final batter is squishy, and the surface is not flat, there are many small clumps of protein
8. After baking, do not demould immediately, and put the mould on the grid to cool and warm it.
9. This cake should not be refrigerated, the pudding layer will harden after refrigeration, and the bulkiness of the cake layer will also decrease
10. For the berry magic cake that likes flow pie, you can add your favorite berries when mixing the batter, and the time can be reduced a little so that the tart layer in the middle is not completely solidified, and the berries will melt during baking. Cut After opening, there will be a flow effect