White Jade Crystal Cake
1.
Prepare all the materials, the materials are at room temperature.
2.
Separate the egg white and egg yolk into two clean, oil-free and water-free containers. Put corn oil in the egg yolk and stir with hand to emulsify.
3.
Stir in water, sift in low-powder and matcha powder. It is best to sift the cake flour. One is to avoid clumping of the flour, and the other is to make the flour fluffy and the cake has a soft texture. Arowana cake is low in gluten, and the cake has a soft texture.
4.
Pull up and down by hand to mix evenly, set aside the egg yolk paste for later use.
5.
Preheat the oven at 180 degrees above the fire and 160 degrees below the fire. Use a whisk to foam the egg whites and add white sugar in one go.
6.
Always beat the egg whites out of the small hook state with an electric whisk.
7.
Take 1/3 of the meringue into the egg yolk paste, and stir evenly.
8.
Pour the mixed egg yolk paste back into the remaining meringue and continue to mix evenly.
9.
Spread the tarp in the square baking pan in advance, pour the mixed cake batter into the baking pan, and scrape the surface of the batter roughly flat.
10.
Place the baking tray in the lower part of the preheated oven and bake for 20 minutes.
11.
When the time is up, take out the baking tray and buckle it upside down on a grid lined with oil paper or oil cloth. Tear off the oil cloth around the cake while it is hot, and let the cake cool.
12.
Make the white jade crystal skin when the cake is baking, and pour boiling water into the snowy moon cake premix powder. It is best to stir with chopsticks while pouring the hot water, and let it cool after mixing into a dough.
13.
After the dough is warm to your hands, wear disposable gloves to knead the crystal dough. When it is smooth, add 5 grams of butter and continue kneading.
14.
The kneaded crystal dough is very tough, so wrap it in plastic wrap and set it aside.
15.
Put 20 grams of sugar into the whipped cream and beat it with a whisk until it is thick and not flowing.
16.
Divide the crystal skin into 2 evenly, sprinkle a little snow skin powder on the chopping board, and roll out the crystal skin as long as the pound cake mold next to it.
17.
Cut the cake into 4 pieces about the same length and width as the mold.
18.
Squeeze a layer of cream into the mold and place a piece of cake. Squeeze another layer of cream on the cake, put a layer of cake, squeeze the cream again, wrap it in crystal leather, and put it in the refrigerator for about 2 hours.
19.
When eating, cut off 2 heads, cut into pieces and put on a plate.
Tips:
The plastic mold is Cool Xinyi's pound cake mold, this weight can make 2 pound cake mold crystal cake.
The temperature and baking time of the oven must be determined according to the temperament of your own oven.
The premixed powder for snowy mooncakes is cooked powder and can be eaten by boiling it with water. The kneaded crystal skin is still soft after refrigerating and will not harden.
