Sponge Egg Separation Black Soy Milk Donut Cake

Sponge Egg Separation Black Soy Milk Donut Cake

1. Prepare all the materials

2. Sift the low-gluten flour into a bowl first

3. The butter melts in water first, then add black soy milk and keep it warm in hot water

4. The donut mold of Xuechou is first coated with butter to prevent staining

5. Sift some low-gluten flour on the surface of the mold to prevent staining (this low-gluten flour is prepared separately)

6. Separate the eggs first, put the egg whites in an oil-free and water-free egg beater, and put the egg yolks in a small bowl for later use

7. The egg whites are first opened at a high speed with an electric whisk, first beat the egg whites to the fish-eye bubble, and then add 1/3 of the fine sugar

8. When the meringue is slightly delicate and soft, add 1/2 of the remaining sugar

9. Continue to beat until the beaten eggs form a small hook, and then add the last fine sugar

10. Continue to beat until the egg beater is lifted to form a hard, sharp, and delicate meringue

11. Beat the meringue, add egg yolks in portions

12. Whisk at low speed with an electric whisk

13. Just mix well

14. After mixing the batter, sift in low-gluten flour, use a spatula to mix from 2 o'clock to 8 o'clock from bottom to top, mix the batter evenly, and mix until the dry powder is invisible.

15. Then pour the melted butter and black soybean milk, and slowly pour it into the batter along the spatula

16. Then use a spatula to mix evenly

17. Put the prepared batter in a piping bag, and cut a hole at the bottom

18. Then squeeze it into the doughnut mold, and squeeze it until it is 9 minutes full.

19. Preheat the ACA steam oven in advance. After the hot air convection function is adjusted to 160 degrees for 10 minutes, put the cake in the middle of the oven at 160 degrees for 22 minutes

20. After the baked cake is out of the oven, it will be demoulded and let cool for later use. This mold is easy to demold and it is not sticky at all.

Tips:

1. Each time you add ingredients, you must mix the ingredients thoroughly before adding another ingredient to prevent the cake from not being soft enough
2. The way of mixing, from 2 o'clock to 8 o'clock, shaking from bottom to top, mixing evenly, the action should be light and fast, so as not to defoam and cause the cake to fail
3. This recipe is exactly the amount of 12 continuous donuts