Bai Cuiai in Beijing: Water Cube Cake

Name: Bai Cuiai in Beijing: Water Cube Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 4 egg; 65g Caster sugar; 60ml water; 40ml Corn oil; 70g + 1/2 teaspoon Low-gluten flour; 1 tsp cocoa powder; 300g fresh cream; 30g Powdered sugar; Some Food coloring

by Tears of enthusiasm and happiness

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

[Final Works of the Fifth Bai Cui Food Contest]
"Bake a piece of sweetness, bake for love"!
"Love" has many meanings, my love for my husband, my parents, my colleagues, my friends, my girlfriends...
The love I want to express today is "big love"! I love the city where I live-Beijing. Beijing is an ancient capital with a history of more than 3,000 years. As a native of Beijing, I am very proud. I love this city and the bricks of Beijing. There are imperial gardens here, courtyards and hutongs. There are Wangfujing, Qianmen Street, Bird’s Nest, Water Cube, and countless delicacies from all over the country...
I can't express my love for Beijing in words, and my personal ability is limited. I made a water cube cake that is a bit ugly to express my love!

Ingredients

Bai Cuiai in Beijing: Water Cube Cake

1. Put 3 egg yolks, 35 grams of caster sugar in the basin, add 60ml of water and 40ml of salad oil, and mix well

2. Sift in 70 grams of low-gluten flour and stir until there are no particles

3. Take a tablespoon of egg yolk batter into a small bowl, then add 1/2 teaspoon of low-gluten flour and cocoa powder to mix

4. In another bowl, beat 1 egg white with an electric whisk until stiff foaming

5. Take 2/3 of the meringue and add it to the cocoa batter

6. Stir well

7. Choose the smallest piping mouth and put it in a piping bag

8. Spread oiled paper on the baking tray, and draw irregular hexagonal patterns on the oiled paper, as shown in the picture

9. Put it in the oven 140 degrees and bake for 1 minute and 30 seconds

10. Put an appropriate amount of blue pigment in the batter in 2 and stir evenly

11. Then add 30 grams of caster sugar to the three egg whites and beat until moist foaming

12. Mix all the egg whites into the blue batter in batches

13. Stir evenly with a rubber spatula

14. Then pour the batter on the roasted cocoa batter

15. Scrape it with a spatula. Pat the bottom of the baking pan vigorously to shake out the air

16. Put it in the oven and bake at 170 degrees for 14 minutes

17. Immediately after being out of the oven, buckle upside down on the grill. Then tear off the greased paper. Use the same method to make another square cake slice like this