Egg yolk cake
Overview
The oil-free version is very healthy and very suitable for children. It’s really great to use Junzhi’s recipe. (Before, only egg whites were used to bake macarons. There was a lot of extra egg yolk, which was used to make this healthy cookie)
Tags
Ingredients
Steps
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Prepare all the materials...
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Mix low-gluten flour and baking powder, sift and set aside.
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Put the egg yolks and eggs into a clean, water-free and oil-free egg-beating bowl, and beat them with an egg beater. During the whipping process, add caster sugar in three batches.
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Whisk until it reaches the state as shown in the picture...Use the egg paste to write a character 8 in the basin. The character 8 should stay for five or six seconds without disappearing...Remember, it must be fully whipped
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Pour the sifted low-gluten flour and baking powder mixture into the beaten egg mixture
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Use a rubber spatula to stir the flour and egg mixture evenly from the bottom up, do not stir in circles. The stirring action should be quick and wide, so that the flour and egg liquid can be mixed into a batter as quickly as possible. If the time is too long or if you stir in circles, the beaten egg liquid will defoam
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The mixed batter should be smooth and puffy. (Preheat the oven)
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We put it into a piping bag...
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Press out a small round cake on a mat or baking pan....
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Put it into the preheated ACA oven...raise the heat to 150 degrees...lower the heat to 140 degrees...and bake for about 15 minutes...
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Picture of the finished product....Try a piece. It’s really full of flavor...
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Picture of the finished product....Try a piece. It’s really full of flavor...
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Picture of the finished product....Try a piece. It’s really full of flavor...
