Battered Dirty Cake

Name: Battered Dirty Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 24g Corn oil; 60g Low-gluten flour; 45g milk; 45g Caster sugar; 200g Light cream; 12g Ganesh; 20g chocolate

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Dirty cakes are much simpler than dirty bread, and novice bakers can easily make them. The room temperature is not so high. When I make them, the room temperature is 30 degrees Celsius and ice water is used.
In addition to dirty, it also adds the popping effect that is now popular.
In order to cater to the taste of the family, I chose to make the original flavor of the cake base. If you like the dirty effect, you can make the cocoa cake base.
A 6-inch cracked and dirty cake is enough for 3-4 people. "

Ingredients

3 pcs Egg
24g Corn Oil
60g Low-gluten Flour
45g Milk
45g Caster Sugar
200g Light Cream
12g Ganesh
20g Chocolate

Battered Dirty Cake

1. Pour the milk and oil into the basin, and stir with egg whipping until the oil stars disappear and the emulsification is good. I usually stir for 1 minute.

2. Sift the flour in.

3. Zip it and mix until the dry powder is no longer visible, then add egg yolk.

4. Mix well.

5. Add sugar to the egg white three times and beat with an electric whisk until it is dry and foamy.

6. Take one third of the whipped meringue into the egg yolk paste and stir evenly from the bottom up with a spatula.

7. Pour back into the remaining meringue.

8. Use the same technique to stir evenly to form a delicate cake batter.

9. Pour the cake batter into the 6-inch live-bottom anode cake mold, put it into the lower layer of the Dongling K40C oven that has been preheated in advance to 160 and 170, and bake for about 35 minutes.

10. Take out the baked cake, shake the heat on the tabletop, buckle it upside down on the drying rack, let it cool, and demould, with the bottom facing up, and dig a small hole.

11. To make ganache, melt the chocolate in insulated water, then pour in whipped cream and stir well.

12. Prepare an ice pack, place it in an egg beater with whipped cream, pour sugar and 12 grams of ganache, use an electric whisk, stir at low speed until lines just appear, then stop. If it is too thick, the glaze will not naturally slide down.

13. Pour the cream sauce into the small hole of the cake, and continue to pour the surface of the cake. You can wipe it with a cake spatula to make the sides of the cake slightly sagging.