Old-fashioned Cake

Old-fashioned Cake

1. After weighing the required materials, start making the cake. Separate the egg yolk and egg white for back use.

2. First, heat the salad oil to about 40-50 degrees in water.

3. Sift the low-gluten flour and add it to the heated salad oil.

4. Use a manual whisk to mix well until there are no flour particles.

5. Add milk and stir well.

6. Add the egg yolk and stir until there are no particles.

7. Stir it into a smooth paste, and when you lift the whisk, the batter becomes a thick line. Put it aside.

8. Now start processing the egg whites. Add salt to the egg white and stir to form a coarse foam.

9. Slowly add soft white sugar to the egg white several times, stir at low speed, and then stir at high speed until wet foaming.

10. As can be seen in the figure, the egg whites are wet and foamed when they are sent to the corners. There is no need to stir at this time, and the next step is directly.

11. Take one-third of the egg white and egg yolk paste and mix evenly. Pay attention to the method of cutting and mixing. Do not stir in circles. This will easily defoam, and the cake will not grow tall when baking.

12. Pour the mixed egg batter into the egg white and continue to cut and mix evenly.

13. As shown in the picture, the custard batter is cut and mixed, and it must be poured into the mold immediately at this time. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

14. This cake uses an 8-inch square cake mold, which can be filled with baking paper before making the cake. This is to make it easy to demould after baking. Since the baking was done in a water bath this time, a layer of tin foil was also wrapped around the mold to prevent water seepage.

15. Pour the cake batter slowly into the mold and shake it to shake away the large bubbles in the cake batter.

16. After the oven has been preheated, put hot water with a height of 3 cm into the baking pan, and place the mold in the baking pan. Adjust to the upper and lower fire, in the lower middle of the oven, at 150 degrees, and bake for 60 minutes.

17. The cake in the picture is almost ready. The baked cake is tossed twice on the table so that the cake can be shaped.

18. After the cake cools for two minutes, it can be demoulded. You can cut it immediately after demoulding. Remember to use a sharp long knife to cut it to look good. This time I cut it with a serrated knife and the cut is uneven, which affects the appearance of the finished product. In addition, this cake does not need to be inverted to dissipate heat, and can be cut directly after baking.

Tips:

1. The egg white only needs to be beaten to wet foaming.
2. The beaten egg white and egg yolk paste are stirred by cutting and mixing. Be careful not to stir in circles. This will easily defoam and the cake will not grow tall when it is baked.
3. Toss the baked cake lightly on the table twice to shape the cake.
4. After the cake cools for two minutes, it can be demoulded. After demolding, you can cut it immediately. Remember to use a sharp long knife to cut it. This time I cut it with a serrated knife and the cut is uneven, which affects the finished product. Exterior. In addition, this cake does not need to be inverted to dissipate heat, and can be cut directly after baking.