In the past two years, the baking industry has been relatively hot, whether it is a private house or some small shops, there are explosive models every three or five forks, and even there will be a phenomenon of queuing up to buy. We have a relatively large shopping mall here, in addition to shopping, there is also a dragon of food, drink and play, so I often take my children to visit on weekends. The basement negative floor sells a variety of things to eat, including a cake shop, just do the most popular ancient cake now, according to different tastes the price is not the same, an egg yolk cheese actually cost thirty yuan, this want to buy also have to wait in line to wait for it, forget it, I still go home to do it myself!
The method of this cake is actually to add a sandwich filling on the basis of the ancient cake, and the baking method is the water bath method. The water bath method can also be understood as grilling in the water, that is, the food that needs to be baked is put into the water, and the cake is steamed through heat transfer, so that the baked cake tissue is delicate and moist, it is very delicious to eat, and the effect of steaming cake is similar, let's take a look at the specific methods!
Ingredients required: 3 salted egg yolks 40 g corn oil 48 g low gluten flour 40 g milk 4 eggs 30 g caster sugar 2 slices of cheese
Preparation steps:
1. Put the salted egg yolks in a small bowl and steam for 10-15 minutes, then remove and crush them with a spoon to form a puree.
2. Separate the yolks and egg whites of the eggs and set aside, pour the corn oil into a small pot and heat until a pattern appears, pour into the low gluten flour, and stir quickly while pouring.
3. Then add milk and egg yolks and stir well, sift in low gluten flour and stir until delicate and viscous.
4. Add caster sugar to the egg white, beat at high speed with an electric whisk until wet foaming, lift the egg whisk to bring out the egg white tip is curved hook-shaped.
5. Place 1/3 of the meringue in the egg yolk paste and stir well with a spatula.
6. Pour back into the remaining meringue and continue to mix well with a spatula, remember not to stir in circles!
7. Spread oil paper in the mold, pour half of the batter first, put two slices of cheese and sprinkle with salted egg yolks.
8. Pour the remaining batter in and scrape the surface to shake out large bubbles.
9. Pour warm water into a deep baking dish and put the cake mold in, preferably 2/3 of the amount of water in the mold. Place in the lower layer of the preheated oven and bake at 150 degrees on high and low heat for about 60 minutes.
10. When the surface of the cake is evenly colored, it is baked, naturally cooled until it is not hot, then demolded, cut into pieces and plated to eat.
Tips:
The amount of ingredients can be increased or decreased according to the size of the mold, do not take off the mold immediately after baking, the cake is easy to collapse. The baking temperature and time are adjusted according to the temper of the oven.
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