How to make breakfast cakes in ancient times?

This is how breakfast cakes were made in ancient times. Have a secret, reveal the recipe of the dessert shop.

Recently, old breakfast cakes have become popular. The ancient breakfast cakes on the market came from Taiwan Province Province. This cake is actually more like Qifeng cake. The ancient morning flavor is Minnan dialect. Taiwan Province people and Minnan people use ancient morning flavor to describe the old flavor. Nostalgia? . Ancient breakfast cakes were very popular with everyone, and many classic cake shops lined up. Today, we will reveal the practice of ancient breakfast bread in the bakery.

The shape of ancient breakfast cake is thick and big Q-shaped, with dense taste, melting in the mouth and golden ratio. Baked by traditional manual slow fire, the taste is dense and meticulous, and the egg and milk taste is rich;

The method of ancient breakfast cake: 1, milk 600g, soybean oil 600g, low-gluten flour 600g, corn starch 80g, baking powder 10g, mixed evenly.

2. Add 850g egg yolk to the batter and mix well;

3. Egg white 1800g, Tatar powder 10g, fine sugar 650g and corn starch 60g, which takes about 12 minutes; Beat until wet, and stop. Remember that the protein should not be beaten too hard, which will lead to cracking of the finished product;

Tatar powder is an acidic substance, which combines the alkalinity of egg white. Because protein is unstable in alkaline system, it is easy to defoam. And a large number of basic protein products will turn yellow. Therefore, adding acidic tower powder can well neutralize the alkalinity of protein. The color will be whiter.

4, the first part and the second part, through cutting and stirring evenly, pour into the cake baking tray. The old breakfast cake is very thick. If the baking tray is not high enough, you can raise it with a paper cover and then put baking paper on it.

5. Preheat the oven, fire up and down 150, fire down 150, and bake 1.5 hours;

This is how the ancient morning cakes were made. The bottom of the cake baked directly will also be burnt, but you don't want the bottom to be colored. It is necessary to use water bath method, that is, put 40-degree warm water on the baking tray under the mold and bake it with water to reduce the primer. The baked cake will be tender and melt in the mouth.

The ancient breakfast cake tastes better after cold storage, with delicate and soft texture, full elasticity and super Q-bomb. It tastes particularly tender and melts in the mouth, much more delicious than Qifeng ~