In the past, my family's favorite food was the chiffon cake, which I made four times a week, and my family couldn't get tired of eating it. However, since making an ancient morning cake, my daughter only wants to eat the ancient morning cake. It's no wonder this cake is popular throughout Southeast Asia and is known as the Rolls-Royce of the dessert world. Ancient taste cake, touch it with your hand, Q bounce Q bounce, like meat beeping cute treasure swinging to the owner of the plump body, breaking a piece into the mouth, under the golden and sweet cake skin, but containing a slender and weak heart, like a cloud lightness and softness.
The reason why the ancient cake is as light as a cloud is more because it is wetter and more delicately organized than the chiffon cake. The near-perfect taste will surprise you with the beautiful collision between the ingredients. The same eggs, flour, cooking oil and sugar, but the finished product is a completely different presentation.
In fact, this cake recipe is also very simple. It differs from the chiffon cake in that it uses the method of scalding the noodles and baking it in a water bath, which is the secret to making the cake so soft and dense!
Today I will share with you the method of this "ancient taste cake", the method is simple and easy to learn, the recipe and secret are shared with everyone, as long as you do it according to this method, do not crack and do not retract zero failure, soft and delicate, once you can succeed Oh. Hurry up and try
【Ancient Morning Cake】
Ingredients (the amount of a 9-inch square plate): 8 eggs, 90 grams of wheat flour for fresh velvet cake, 70 grams of sugar, 75 grams of corn oil, 60 grams of milk, a few drops of lemon juice.
Preparation Method:
1. Separate the eggs in two clean bowls without water and oil. This is also a prerequisite for protein distribution.
2. Pour corn oil into a bowl, microwave over medium heat for 5 minutes to 80 degrees, remove.
3. Sift the low gluten flour into hot oil while it is hot, draw Z and mix well, do not draw circles and mix.
4. Add the milk and mix well, then add the egg yolk and mix well.
5. Stir into a delicate batter and set aside.
6. Add a few drops of lemon juice to the egg white, beat until the fish eye foam state, add sugar three times, and beat until wet and hard foam. Lift the egg beater with a big bend hook.
7. Add one-third of the meringue to the egg yolk paste, stir well, and then pour the mixed egg yolk paste back into the meringue, stir or mix well up and down, do not draw circles, otherwise it will defoam.
8. Pour the mixed cake paste into the mold from a high place, lift the mold and shake it vigorously a few times to shake out the large bubbles. I use a solid bottom mold, do not wrap tin foil, if it is a live bottom mold, in advance to wrap the live bottom mold with tin foil wrapped two layers of waterproof.
9. Place the mold into a larger square baking dish and add the large baking dish to the water.
10. Place the baking tray on the preheated oven grill, use the water bath method, heat up and down at 140 degrees, and bake for 70 minutes.
11. Bake well, take out the shock and wait until it is cold and then release the mold.
Cool and cut into pieces, use the cake to burn on the surface of the cake to burn a pattern, the delicious ancient and early cake is ready, the organization is delicate, the taste is soft as a cloud, the method is simple and easy to learn, you can also try it!
Tips;
1. The so-called water bath method is to pour the adjusted cake paste into the mold, put the mold on the baking sheet, and inject 1-2cm deep hot water into the baking plate, so that when baking, the temperature of the water will not reach 100 degrees, which can ensure that the cake body will not be baked very dry and very scorched, the oven is moist, and the taste of the cake is soft and delicious. If you use a live bottom mold, wrap the mold with tin foil and then inject water, otherwise the water will enter the cake paste.
2. The oil temperature should not be too high, too high will blanch the noodles.
3. The egg white should be tender, the state of the big bend hook, do not hit too hard, too hard will crack.
4. Be careful when pouring water and never pour it into the batter.
5. When the egg white and egg yolk paste are mixed, be sure to mix evenly, do not have protein particles, and make the last internal tissue of the cake have stomata.
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