8 inch Qifeng cake embryo
Formula:
An egg white: 5.
A candy: 90g.
A few drops of white vinegar
B water (pure milk): 50g.
B soybean oil: 50g.
Ethyl sugar10g
C low gluten powder:100g
Egg yolk: 5 pieces
Steps:
Material A is stirred at medium speed until it is saccharified, and then quickly fed with protein cream.
Stir the material B to saccharification, add the screened material C, and stir evenly.
Add material d and stir well.
Add one third of step 1 to step 3 and stir.
Scrape step 4 into step 1 and stir evenly to get cake paste.
Pour the cake paste into the mold and gently shake the mold to flatten the surface of the cake paste and remove the big bubbles.
Preheat the oven to 145℃ and bake for about 40-50 minutes. Until the cake is golden, it can be baked. Shake the mold gently, and pour it on the shelf to cool.