Biscuit Broken Angel Cake

Name: Biscuit Broken Angel Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 68g Biscuits; 1g salt; 48g Low-gluten flour; 6 Egg white; 113g Caster sugar; 18g corn starch

by Qiaochu Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The biscuit broken angel cake does not look beautiful, but it has an angel heart.
The original flavor angel cake is called an angel because of its pure and flawless interior, because it only uses egg whites and no yolks, and the whole cake looks very soft and white. The pastry chef added biscuits to make the overly soft heart become unreliable. It is so easy to deform, and it looks rough and seems to have no bright spots, but it is actually very tasty and refreshing, without grease, very simple and very simple. If you have suffered from the sin of chiffon cake, you must not miss the angel cake, because angels are not as easy to collapse as a chiffon, and they start well. They taste like soft clouds~ mixed with biscuits, the taste will be richer and more layered. Oh.
The embarrassment in life may make people unwilling to believe it, but at a tender moment, you may still be moved by the truth, goodness and beauty in human nature. May the angelic side of everyone never fade away.
What is your most unforgettable touching moment? "

Ingredients

Biscuit Broken Angel Cake

1. Ingredients: biscuits: 68 g, egg white: 6, salt: 1 g, caster sugar: 113 g, low-gluten flour: 48 g, corn starch: 18 g

2. Production: 1. First mash the biscuits (or put them in a fresh-keeping bag and use a rolling pin to smash them) and then sift them with a sieve with a larger hole to make the biscuits broken into smaller particles

3. 2. Add salt to the egg white and foam it first, then add the egg white in three times and beat it until it can pull out the bend-shaped wet foam

4. 3. Sift in the low-gluten flour and baking powder, and use a spatula to quickly turn up from the bottom to mix evenly (do not stir in a circle)

5. 4. Add the prepared biscuits to the cake batter and mix it evenly

6. 5. Pour the mixed cake batter into an 8-inch mold and use a spatula to smooth the surface.

7. 6. Bake the oven up and down at 180 degrees for 30 minutes (the time is for reference only). The surface is colored and the toothpick is inserted and taken out. When there is no wet sticky material on the toothpick, it can be out of the oven. Demoulded for consumption or use