#aca烤明星大赛# Xinjiang Specialty Pastry Bahari
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
It is said that Bahari is a characteristic ethnic snack of Xinjiang Uyghurs and is a must-have for the New Year. Bahari was originally a kind of snack commonly eaten by the Russians. Some people call it black cake. It has a rich connotation, with various nuts and dried fruits in it, and raisins on the surface. The taste is very delicious.
The last time the picture was easy and convenient, I made a non-satisfaction, which felt like a fruit muffin. Now let's turn out this whole egg release version to see what the difference is between the two versions. At first glance, this method feels like a whole egg sponge. The whole egg is beaten, flour and other ingredients are added, plated, and baked. When I got started, after adding the flour, I suddenly became suspicious-after mixing the flour, the beaten egg and flour completely turned into a dry dough, which is not like an ordinary cake batter at all. Is it meaningful to create a fluffy effect? Add honey, oil, and milk in sequence and mix until the milk is completely mixed into the batter. The whole batter has the cake batter feeling in the past. Can the beaten egg liquid still play a fluffy role at this time?
One quarter, an egg, a 6-inch round mold, no shallow baking pan, so I had to use a 6-inch round mold instead. The bobbin was a bit taller, and I couldn't see the baking inside. I guessed it was almost done, I quietly opened the oven door and took a look. Black cake, of course, try to bake it as dark as possible.
The effect is very good, dark brown, full of fruity aroma. It's just that I didn't see the effect of sending the whole egg from beginning to end. In the final analysis, it should be okay not to send it. . . . . "
The last time the picture was easy and convenient, I made a non-satisfaction, which felt like a fruit muffin. Now let's turn out this whole egg release version to see what the difference is between the two versions. At first glance, this method feels like a whole egg sponge. The whole egg is beaten, flour and other ingredients are added, plated, and baked. When I got started, after adding the flour, I suddenly became suspicious-after mixing the flour, the beaten egg and flour completely turned into a dry dough, which is not like an ordinary cake batter at all. Is it meaningful to create a fluffy effect? Add honey, oil, and milk in sequence and mix until the milk is completely mixed into the batter. The whole batter has the cake batter feeling in the past. Can the beaten egg liquid still play a fluffy role at this time?
One quarter, an egg, a 6-inch round mold, no shallow baking pan, so I had to use a 6-inch round mold instead. The bobbin was a bit taller, and I couldn't see the baking inside. I guessed it was almost done, I quietly opened the oven door and took a look. Black cake, of course, try to bake it as dark as possible.
The effect is very good, dark brown, full of fruity aroma. It's just that I didn't see the effect of sending the whole egg from beginning to end. In the final analysis, it should be okay not to send it. . . . . "
