Last year's popular Internet celebrity "hip shaking cake" on Douyin is the method of "ancient early taste" cake.
The "Ancient Morning" cake is made by separating egg whites and egg yolks like the chiffon cake, but the "Ancient Morning" cake is denser, softer and wetter on the palate. It is different from chiffon cake, one is the hot noodle method, and the other is the water bath method. Stir in the flour with hot oil, put hot water in the baking tray when baking, and then place the mold in it. The use of hot noodles can increase the water absorption, the cake body is more moist, and the same is true for baking with the water bath method, and the cake is smooth and full of air.
Today, I teach you the original method of "ancient and early taste" cake, the material is simple, and the method is also very simple.
There is no milk in the house, and there is just an orange, so it is replaced by orange juice, and everyone can change it as they like. The effect made with orange juice is also very good, with a faint orange aroma. In addition, because it is given to children, I have slightly modified the recipe to reduce the amount of sugar and oil used. Made with 75 grams of oil and 70 grams of sugar, the taste is sweeter and smoother.
<h1 class="pgc-h-arrow-right" > materials that need to be prepared</h1>
6 eggs, 90g flour, 65g salad oil, 60g sugar, 80g orange juice, 10g milk powder.
< h1 class= "pgc-h-arrow-right" > production process</h1>
Add two scoops of cornstarch to the flour and stir well. Heat the salad oil to 70 to 80 degrees, pour into the pre-sieved flour and stir to form a paste.
Separate the egg yolks from the egg whites, pour the yolks into the batter, add the milk powder and orange juice and stir well.
Add the white sugar in three divided doses and beat with an egg beater until wet foam.
Add the beaten egg whites to the egg yolk paste several times and stir well with a mixing knife like a stir-fry dish.
Pour the stirred cake paste into the mold, remember to spread the oil paper underneath, and then shake out the bubbles.
Fill the baking tray with 1-2 cm deep hot water and place the cake mold into the baking sheet. Preheat the oven to 145 degrees and bake for 60 minutes. After baking, there is no need to buckle upside down, let cool and cut into small pieces. It is more beautiful to cut with a special cake knife, and I cut it not very flat with a kitchen knife.
<h1 class="pgc-h-arrow-right" > baking tips</h1>
1. If corn starch is not available, it can be added without adding.
2. Salad oil here refers to edible oil without special odor, such as corn oil, sunflower oil, etc., do not use rapeseed oil or olive oil.
3. The milk powder is added to increase the milk flavor and make the cake more sweet and delicious, and if there is none, it can be left unattended.
4. Pay attention to the protein into the anhydrous and oilless basin, otherwise it will affect the whipping. First beat with an egg beater to add a small amount of white sugar, beat out a white foam and then add a second white sugar, the foam becomes rich and delicate, and then add the third sugar. Lifting the whisk egg white paste in a curved hook shape is wet foaming, and making a chiffon cake needs to be beaten until dry foam.
5. When stirring the cake paste, the action should be light and fast, pay attention to excessive defoaming and affect the fluff of the cake.
6. The oven temperature and baking time are for reference only, and are adjusted according to the size of the oven and mold.
7. To determine whether the cake is baked, you can insert a toothpick into the cake, and if the cake paste is not glued after pulling out, it is cooked.