Internet celebrity ancient cake, the taste of love, do you know how to make it?

Internet celebrity ancient cake, the taste of love, do you know how to make it?

The term "old-fashioned cake" comes from the Hokkien dialect for "the fragrance of missing", so using ancient-flavored cake to describe this birthday cake is perfect. This birthday cake not only has an ethereal and gorgeous appearance, but also has the meaning of a glimpse. The freshly baked ancient cake has a texture as delicate as tears and a rich and fragrant taste that basically melts in your mouth. After tasting it, the fragrance full of longing always gives people a feeling of happy first love, just like young and ignorant young men and women, and just like us back then!

Ancient cakes are not like sponge cakes, and they always give people the soft and ignorant look of sponge cakes. Compared with sponge cake, the essential difference between ancient and early-style cakes lies in the "oil scalding method" and "water bath method", which are also the biggest differences from sponge cakes. The addition of the hot noodle method and sand bath baking method makes the cake more water-retaining, which determines the delicate and moist texture of the ancient cake. The grinding of protein is exactly the same as that of sponge cake. The only difference is that the grinding level should be slightly softer and more moist. Today, I will share with my friends the ultra-detailed recipe of the Internet celebrity’s ancient cake, a one-stop solution for making paste, and the taste of love. The process of making ancient cakes

1. Prepare the materials properly, weigh 45 grams of cooking oil and 60 grams of low-gluten flour. Pour the cooking oil into the milk pot and heat it until the oil appears on the surface (about 70-80 degrees).

2. Sift the low-gluten flour into the boiling oil, and beat it evenly with a whisk using a "Z-shape" or "1-shape" pattern to produce a transparent color.

3. Pour in 45 grams of pure milk in 2-3 times, and beat again evenly using the same technique. When pouring milk, be sure to avoid "small meals with frequent meals" to avoid the "oil-water separator" situation. Be careful not to mix in circular motions to prevent the cake flour from forming gluten and affecting the delicate texture of the traditional cake. Some people say that Western-style pastry is an invisible magician, and it is indeed very good. After "scalding the noodles", a transparent glue-like oil batter appears. After entering the milk, it immediately turns into a thick lump. .

4. Separate the egg white and egg yolk, and put the egg yolks one by one into the mixed butter powder paste; add an egg yolk, and use a silicone spatula to stir well. Use a silicone spatula to stir the egg yolks and buttermilk batter evenly to produce a homogeneous cake batter with an ancient flavor. The magician happened again. After adding egg yolk to the originally lumpy oil powder milk paste, it regained its tear-like texture. Move the prepared ancient cake egg powder batter to a wider basin to facilitate the next step. Place the egg whites into the egg-beating basin. Make sure there is no water or oil in the egg-beating basin, nor can it penetrate into the egg yolk, which may affect the consumption of the protein.

5. Gradually beat the egg whites and divide 45 grams of white sugar into three equal parts. Add 1 gram of salt and a few drops of lemon water (optional) into the protein. Beat the protein with a whisk at level 2-3. When "fish-eye bubbles" appear, add one-third of the white sugar. Whip again until the protein forms a "micro-circulation", then add another third of the white sugar. Whisk again to thicken the protein again. After stopping, lift the egg beater and pull out a thick and soft "big triangle", that is, a "wet foaming" state, and add the last third of the white sugar. Wait again, use the egg beater, pull out a small triangle of medium size, but still soft, and quickly tilt to one side, this reaches the "wet foaming stage". Stop the consumption and the protein will be consumed.

6. Take one-third of the protein and put it into the old-style cake egg batter. Use a silicone spatula to stir it from the bottom up. Add the remaining two-thirds of the protein paste and mix well using the same technique. The well-mixed ancient cake batter has no small pieces of protein, showing a well-proportioned and delicate state.

7. Use a 20cm thick rectangular baking pan or other large rectangular baking pan. Before making the cake, use a piece of tin foil to stretch out a large cube or rectangular shape such as the baking pan and place it in place. Put it into the baking pan to easily remove the birthday cake from the mold after baking.

Pour the well-mixed ancient cake batter into an injection mold placed on baking paper, shake it a few times to pop out any large air bubbles, and smooth the surface.

8. Preheat the electric oven, set the upper and lower heat to 150 degrees, place the baking tray on the middle and lower level of the electric oven, and introduce about 2-3cm of warm boiling water at 50 degrees. Put the cake baking pan into the water-filled baking pan, and the water flow should be at least two-thirds of the height of the cake pan, so that the cake pan is bathed in the baking pan. Bake for 60-70 minutes depending on the heat of your home appliance oven.

9. Poke a wooden skewer into the baked cake. If the surface of the wooden skewer is clean and there is no wet cake batter sticking to it, the birthday cake is done. Remove the baking tray of the baked ancient cake without inverting it. Let it rest at room temperature. After it cools, you can take it out of the mold and slice it before serving. Internet celebrity's ancient cake, the taste of love, ultra-detailed recipe, one-stop solution for cooking. Delicate and creamy texture, fragrant and rich taste, full of missed fragrance. Just like us back then, or the boy we once were, there has not been a single change!