Vanilla Farov Magic Cake

Name: Vanilla Farov Magic Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 32g Vanilla Faroff Marshmallow; 246g milk; 60g butter; 2 pcs egg; 26g Caster sugar; 5g Powdered sugar

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I did it twice, not satisfied with the result of the first time, so I did it a second time. However, apart from the second time there was no obvious cracking, the results of the two times were not much different. Shrinking badly. Sometimes I feel that the cold weather may not be suitable for making cakes, because the temperature difference is too big after baking. Maybe it shrank sharply.
When making the second time, pay attention to keeping the butter and milk warm, because the first time I felt that the butter began to coagulate as soon as the milk was poured into the batter. No more sieving, the cold sieve seems to trap the liquefied butter.
Although there are obvious layering and wonderful different layers of taste in the end, it always seems that the surface layer is not loose enough. The only comfort is that there are no such exaggerated gaps. . . .
Maybe, shouldn't it be reduced by one-third of the amount according to the inertia of the two eggs chiffon? Perhaps the six-inch magic of two eggs compared to the six-inch magic of three eggs is destined to not escape the fate of a sharp depression? Maybe, when you mix the batter, you can mix it a few times less? Next time, you can try the six inches of three eggs. . . . "

Ingredients

Vanilla Farov Magic Cake

1. Ingredients: 60 grams of low-gluten flour, 32 grams of vanilla Faroff marshmallow, 246 grams of milk, 60 grams of butter, 2 eggs, 5 grams of powdered sugar, 26 grams of caster sugar.

2. Put Faroff marshmallows in egg whites.

3. Beat until you can pull out the small hook. Keep in the refrigerator for later use.

4. Add sugar and 20 grams of milk to the egg yolk.

5. Beat until the volume expands.

6. Pour the melted butter while stirring.

7. Sift in the flour in portions and beat.

8. At the same time, add milk in portions and stir.

9. Into a uniform thin paste.

10. Sift the batter into the egg whites.

11. Stir from the bottom several times.

12. Pour into a 6-inch movable bottom round mold wrapped with baking paper.

13. Put it in the oven, the middle and lower level, the upper and lower heat 150 degrees, bake for about 50 minutes.

14. Baked.

15. Allow to cool completely.

16. Unmold, tear off the baking paper, and sieve powdered sugar on the surface.

17. Cut into pieces.

Tips:
The oil-filled paper in the mold can prevent the liquid from oozing out during baking and facilitate demoulding.
When pouring the butter, stir while pouring to prevent the egg liquid from being cooked.
The baking time and firepower need to be adjusted according to the actual situation.