#新良第一节烤大赛#golden Chiba Cake

Name: #新良第一节烤大赛#golden Chiba Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g yolk; A pill Whole egg; 70g milk; 85g Low-gluten flour; A few drops Vanilla extract; 210g protein; 90g Sugar; A few drops White vinegar

by Dance Spirit

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The first time I made it, the texture seems a bit rougher and the color is darker, but the taste is good.
The cake also feels more tempting because of this pattern. Does it feel like a beauty wears new clothes?
When making cakes, the starch in the flour will be gelatinized after the noodles are ironed, which can absorb more water, and the finished product will be softer and more delicious. "

Ingredients

100g Yolk
A pill Whole Egg
70g Milk
85g Low-gluten Flour
A few drops Vanilla Extract
210g Protein
90g Sugar
A few drops White Vinegar

#新良第一节烤大赛#golden Chiba Cake

1. Heat butter and milk to boil separately (low fire)

2. Add the sifted low-gluten flour to the butter and mix well

3. Then pour in hot milk and continue to mix well

4. Add vanilla extract and beaten egg yolk in portions

5. Mix well

6. Add vanilla extract and beaten egg yolk in portions, mix well

7. Add white vinegar to the white vinegar and beat it to a wet state for 3 times.

8. Add white vinegar to the white vinegar and beat it to a wet state for 3 times.

9. Take one third of the meringue and batter and mix well

10. Take one third of the meringue and batter and mix well

11. Then pour all the batter into the meringue and quickly mix well with a tossing method, and pour it into a non-stick baking pan

12. Then pour all the batter into the meringue and quickly mix well with a tossing method, and pour it into a non-stick baking pan

13. Shake out big bubbles, put the egg yolk in a piping bag and squeeze it on the surface of the batter at 45 degrees, and then use a chopstick to take the positive and negative movements and pull out the lines at ease.

14. Shake out big bubbles, put the egg yolk in a piping bag and squeeze it on the surface of the batter at 45 degrees, and then use a chopstick to take the positive and negative movements and pull out the lines at ease.

15. Put it in the preheated oven at 170 degrees for about 25 minutes

Tips:
Little reminder:
I didn’t use vanilla extract to remove the rum. The effect is the same. The baking temperature depends on the temper of the oven. Mine seems to be a little bit higher with egg whites and egg yolks. I weighed it, about 8 eggs.