I've always wanted to make an angel cake, the name is really good, but I never found the right opportunity. Just happened to make kasta sauce today, and there are 3 egg whites left, so let's make an angel cake of "Morning Thoughts"!
It is called "Angel Cake" for two reasons. One is that the mold used is hollow, and after demolding, it is the same as the halo on the head of the angel in western legend; the other reason is that there is no egg yolk in the cake, so the baked tissue is pure white, as pure as an angel.
So is angel cake delicious or not? Let's make one first, and then carefully read my experience at the end of the article.
<h1 class="pgc-h-arrow-right" >-------- [angel cake] -------</h1>
【Ingredients】 3 egg whites, 50 grams of low gluten flour (cake flour), 30 grams of caster sugar, 56 grams of milk, 25 grams of corn oil
【Specifications】 6 inch hollow cake mold *1 pcs
【Bake】 Heat up and down at 180 degrees, 25 minutes
【Production】
1. Group photo of ingredients: low gluten flour (cake flour), milk, corn oil, egg whites, caster sugar;
2. Put corn oil and milk into the pot and whip the emulsion with egg pumping thoroughly;
3. Sift in the flour;
4. Stir well with egg pumping in an irregular direction; the batter can be picked up with eggs to hang smoothly and slowly; if the batter is too dry, it can be adjusted with milk in a small amount and many times; put aside;
5. Use an electric whisk to beat the egg white at high speed, and add 1/3 fine sugar when the fish eye bubbles appear;
6. When whisking at high speed until fine white foam appears, add 1/3 of the caster sugar; turn to medium speed;
7. When the protein paste is more delicate and some lines appear, add the remaining 1/3 of the fine granulated sugar and whip at medium and low speed;
8. The egg paste is delicate and shiny, lift the whisk, the egg paste is small bent or small right angle, the end of the beating; at this time the oven begins to preheat 180 degrees;
9. Take 1/3 of the egg white paste into the milk batter, stir well with the egg pump;
10. Pour the remaining protein paste into the batter and mix well with egg pumping from bottom to top;
11. The mixed cake paste is as white as milk, lift the egg pump, and the cake paste flows down quickly and smoothly from between the grids;
12. Pour the cake paste into the 6-inch anode hollow cake mold, lift the mold, and gently shake it on the table top a few times;
13. Place in the middle of the preheated oven and heat up and down at 180 degrees for 25 minutes;
14. This is the state when it has been baked for 15 minutes, and the hair is very good, white as snow;
15. After baking, the buckle is upside down, because it is hollow, the chimney can be directly on the table;
16. This is the surface of the cake after cooling; gently press the surface with your hand to remove the mold.
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. The method of angel cake is the same as that of ordinary chiffon cake, except that the yolk part is missing; if the ordinary cake round mold is used, the baking temperature and time can refer to the common temperature and time of ordinary chiffon cake;
2. The baking temperature and time can be adjusted according to the actual situation of the oven and the material of the mold.
The internal organization of angel cake is as white and light as the name suggests, and the cake gives people a very ethereal feeling, more elastic in taste, but without the participation of egg yolk, so the cake is less oily and eggy. If you try to make this cake deliberately, it is not recommended, but if you make tiger skin cake or make mayonnaise and other surplus egg whites are nowhere to be used, you can try this angel cake.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##烘焙 #