Added rice flour of the ancient morning cake, more Q elastic than the traditional ancient morning flavor, the taste is between the chiffon and the ancient morning, that is, firm and soft, not only good taste but also convenient shape, must try.
The detailed steps take the original rice ancient production method as an example, this amount of 4-inch round mold can make 4 small cakes.
Sift the rice flour (I use trisimulus sticky rice flour), low gluten flour, and salt into a large bowl.
Corn oil is heated to 65-70 degrees, and the process is only 10 seconds.
Pour the corn oil over the heat into the flour and stir well with egg whipping.
Add room temperature milk and stir well.
Isolate protein and egg yolks. Add the egg yolks to the batter that has just been stirred. Place the egg whites in the refrigerator freezer and set aside.
Stir in the egg yolk paste with a few drops of vanilla essence to mask the egg smell.
Remove the frozen egg whites, add a few drops of lemon juice and beat with an egg beater.
In the process of sending the protein, fine granulated sugar is added three times, which are when it is white, when it is beaten until the lines appear, and when the lines do not disappear.
The protein is whisked to a small curved hook state, between wet and dry hair.
Add one-third of the meringue to the egg yolk batter and stir well. Add a third of the protein paste and stir well. Pour all the egg yolk paste into the remaining egg white paste and mix well, and the cake paste is ready.
Divide the cake batter evenly into 4 4-inch molds and flatten the surface. I use a live bottom mold, so I need to wrap 2 layers of tin foil around the mold and bake it in a water bath for a while.
Preheat the oven at 150 degrees Celsius 20 minutes in advance and add 1-2 cm of warm water to the baking dish. Place in the cake mold and bake at 150 degrees on high and low heat for 40-45 minutes.
The baked cake does not need to be completely cooled, and it can be reversed and demolded after it is not hot.
The following is an introduction to the main points of making orange flavor. Half slices of an orange, at least 4 slices are needed.
Pour 150 grams of water and 50 grams of white sugar into the pot, add orange slices to boil and cook for another 8-10 minutes, until the edges of the orange slices are slightly transparent, then remove and drain.
Squeeze out 30 grams of orange juice out of the remaining half orange and scrape off a little orange peel for later.
During cake paste making, replace the equivalent amount of milk with 30 grams of orange juice and add orange peel crumbs to the egg yolk paste to enhance the flavor. The other production steps and methods are the same.
Cocoa flavored cakes can be replaced with 8 grams of cocoa flour instead of an equal amount of low-gluten flour, and the other steps are the same.
After all three flavor cakes are made, the surface decoration is done and completed.