#御寒美食#magic Cake

Name: #御寒美食#magic Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g butter; 250g milk; 1/2 tablespoon water; 2 pcs yolk; 55g Vanilla sugar; 55g Low-gluten flour; 2 pcs protein

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The magic cake is amazing. It is automatically layered in a cake and presents three different states.
Full of curiosity, but also perturbed. I found a recipe that seemed easy to operate, and acted like this. When mixing the egg whites, I was actually very confused, because some said it was necessary to mix it, and some said it was not necessary to mix it. Just make it according to the recipe in hand, and the soup swayed into the furnace. The batter swelled and cracked, and I felt my heart beating faster and I felt uneasy. Finally waited for a ding, took the cake out of the mold, cooled and refrigerated, only to see that it cracked and shrank not decent, although there are brackets indicating that cooling and retraction is normal.
Still cut carefully, along the crack. Although it does not seem so successful, there is still such a clear layering. . . . "

Ingredients

60g Butter
250g Milk
1/2 tablespoon Water
2 pcs Yolk
55g Vanilla Sugar
55g Low-gluten Flour
2 pcs Protein

#御寒美食#magic Cake

1. Ingredients: 60 grams of butter, 250 grams of milk, 1/2 tablespoon of water, 2 egg yolks, 55 grams of vanilla sugar, 55 grams of low-gluten flour, 2 egg whites

2. Melt the butter and heat the milk to warm, set aside.

3. Pour the egg yolk and 15 grams of sugar into a bowl and mix well,

4. Add butter and mix well,

5. Pour the milk and stir well.

6. Sift in low-gluten flour,

7. Mix into a uniform batter and set aside.

8. The egg whites are beaten until thickly foamed, and the remaining sugar is added three times and beaten.

9. It becomes rigid foam.

10. Add the egg whites to the egg yolk in three times and mix,

11. Mix gently,

12. Pour into a mold lined with baking paper,

13. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 50 minutes.

14. The surface is golden, baked,

15. Bring out the baking paper, put it on a drying rack and let it cool down, and put it in the refrigerator for more than 3 hours after it has been completely cooled.

16. Take it out and remove the baking paper.

17. Cut into pieces.

Tips:
Mix the egg whites and the batter with a lot of big lumps, try to mix these large solids, don't over-mix it will defoam, just mix well.
The baking time and firepower need to be adjusted according to the actual situation.
The cake will shrink when it cools.