Qi Feng Tan can eat directly, or diy cake
By Wang Junjie WJJ
<h2>Royalties</h2>
5 egg yolks
Low gluten flour 90 g
Pure milk 60 g
Corn oil 60 g
Corn starch 20 g
Powdered sugar (caster sugar) 30 g
Protein cream
5 egg whites
Lemon juice a few drops
Caster sugar 45 g
<h2>Practice steps</h2>
1, a large collection of ingredients, start preheating the oven, up and down the heat, the middle and lower layers of 145 degrees.
2, I am more lazy and convenient, all the egg yolk liquid materials are added according to the recipe, beat the egg starter, stir up and down, stir evenly and set aside (low gluten powder sifted, not easy to agglomerate)
3. First send the protein at low speed, add sugar, and continue to send
4. Add sugar to the egg white three times, add sugar for the second time, and whisk at high speed. Be sure to beat it into a hard foam, and the egg beater has a small tip in it, and it does not pour. In the end, there is obvious resistance to the low-speed dispatch. The cake is not the key to retracting
5: Take a small amount of egg white, put it into the egg paste, quickly turn it up from the bottom and stir.
6: Mix one-third of the protein well and pour the rest into the protein
7, the stirring method must pay attention to, from the bottom up, remember not to draw a circle to stir, easy to defoam, stir the good paste, quickly pour into the abrasive,
8, pour in the abrasive, seven points full, shake twice, shock out of the bubble
9: Preheat the oven at 145 degrees Celsius and bake for 60 minutes. Across the oven, it's all scented. The egg paste was made of two one 6 inches and one 4 inches. The abrasives at home are small, you can reduce the amount of the recipe, or the remaining egg paste is poured into the paper cup and made into a cupcake, which is also good.
10. Bake the cake upside down on the grill and let it cool and wait for the film to be dragged. More than 3 hours
11, after cooling, drag the film, press the cake around, so that the cake and the edge of the abrasive are separated, put a bowl at the bottom, gently press down to drag the film, very soft
12: Whisk away the light cream and DIY small cake
13, there is no turntable, you can still make a cake, the cake is not so sweet, not greasy, very delicious
<h2>Tips</h2>
1: The oven is ready for ingredients and begins to preheat. 2) Stir from the bottom to let the top stir. 3: Leave for 3 hours before dragging the film.
<h2>Dietary contraindications to egg yolks</h2>
Avoid boiled eggs
Eggs are boiled for too long, and a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult for the body to absorb. Protein aging will harden and toughen, affect appetite, and is not easy to absorb.
Eggs should not be boiled with sugar
Eggs and sugar boiling together will produce a substance called glycosyl lysine due to high temperature action, destroying the amino acid components beneficial to the human body in eggs, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool a little and then stir it, the taste is not reduced.
Scrambled eggs do not require MSG
Eggs contain sodium chloride and a large amount of glutamic acid, these two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate, if you put in the msg, if you put in the msg, it will affect the synthesis of sodium glutamate in the egg itself, destroying the umami taste of the egg.
Hard-boiled eggs should not be stored after soaking in cold water
Some people often immerse hard-boiled eggs in cold water, taking advantage of the different coefficients of thermal expansion of eggshells and proteins, so that eggshells are easy to peel off, but this practice is not hygienic. Because the fresh egg has a protective film on the outside, so that the water in the egg is not easy to volatilize, and to prevent the invasion of microorganisms, the egg is destroyed after the egg is cooked, some of the gas in the egg cavity escapes, at this time the egg is placed in cold water will make the temperature in the air cavity drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the eggshell and the double film inside the shell, and it is easy to spoil when stored.
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