It is said that before the appearance of chiffon, many cakes are all egg-style, so the mouth will be more solid and stiff, but since the emergence of the egg division method, because there is no egg yolk in the egg white, it can be quickly filled with air and volume expansion, in the process of baking and heating, the protein solidifies, the moisture inside evaporates, and it becomes a fluffy cake. The cake is made by the egg splitting method, and the tissue inside is more fluffy and delicate. The taste is very fluffy and melts in the mouth, suitable for people who like soft cakes. But even so, the butter cake still maintains the tradition of a hundred years ago, stir it, and use the puffiness after butter to make a fluffy cake with baking powder. However, someone made a butter cake by making chiffon, so that even without baking powder, it was very delicate and fluffy, not as choking as the traditional butter cake, but more fragrant than chiffon milk. Is a method worth trying, make your butter cake more delicate and delicious, and this cake put two or three days back to the oil after more fluffy sweet and delicious, not done yet to try it ~ !
Butter egg cake
Materials
Size: 6 inch chiffon mold
Unsalted butter 150g
Schukerman bakes fine granulated sugar 30g
Schukermann low gluten flour 140g
3 egg yolks
Milk 40ml
Salt 1g
Vanilla extract 1/2 tsp
3 egg whites
Schukerman Roasted Castrant Sugar 70g (Egg White)
Lemon juice 1 tsp
How to do it
(1) Unsalted butter softened at room temperature, pour 30g of caster sugar and beat well.
(2) Add 3 egg yolks in divided doses and beat until the butter is white, puffy, enlarged in volume, and feather-shaped. Each one is added and beaten evenly before the next one is added.
(3) The low gluten flour is sieved and added in parts, and each time a little is added, the Z-shaped stir is evenly added and then added again until all the flour is added, and the dough is stirred to a state without dry powder.
Add 1 g of salt and 1/2 tablespoon of vanilla extract and stir until dry powder-free.
(4) Pour 40ml of milk and stir well.
(5) Pour the egg white into an anhydrous and oilless egg bowl, pour a little lemon juice, beat the egg white with an electric whisk to make the fish eye bubble, add the fine granulated sugar for the egg white three times, beat at medium speed until dry foam, and the beaten egg head is pulled up to a small right angle.
(6) Take one-third of the meringosin, put it into the butter paste, stir well, and then pour into the remaining meringue, stir well.
(7) Pour the stirred cake paste into a six-inch mold, shake the mold, eliminate the large bubbles in the cake paste, and finally smooth the surface.
(8) Send into the preheated oven, bake at 160 degrees above and below for about 55-60 minutes, the specific temperature and time please adjust with the temper of your own oven.
(9) The cake is baked golden brown and baked, and then released from the mold after cooling. Cut it open and you can enjoy it
Really delicious, the first time I think pure butter cake can also be so delicious, although a lot of butter, but not greasy at all, put a few days after more moist and delicious, really want you to try ~ don't look at this cake method is simple, especially popular on YouTube, the method of making butter cake with eggs should be popularized, will make your butter cake delicious several times Oh ~
tips
★ When adding eggs, be sure to divide the eggs, avoid oil and water separation, and beat well for 2 minutes each time, and then add the next time.
★ The butter whiskers are also in place. In good condition, the butter should be very obviously white, and the volume is also much larger.
★ Because it is an egg splitting method, the meringin must be in place, and those who can make cakes should not be a problem
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