Ancient cake

Overview

The quivering ancient cake is delicate and soft, and the delicious taste dances on the tip of the tongue. Why is it called ancient cake? It’s easy to explain literally. Ancient cake means a kind of cake that people ate in ancient times. This delicacy originated in China and is an ancient cake that is very popular and loved by the world. Made with simple ingredients and using ancient methods, it has a marshmallow-like texture and a nostalgic and classic taste. The texture of Guzao cake is as soft and soft as cotton, tender and elastic, softer and more delicate than chiffon cake. Ancient taste is often used to describe traditional food or customs in southern Fujian or Taiwan. In the past, when materials were scarce, the ingredients for making food were extremely simple, but they always had a taste that exceeded expectations, leaving people with unforgettable memories. Delicious ancient cakes can be made successfully at home. Pay attention to these few details and you can succeed in the first time.

Tags

• baking
• cake flour
• cocoa powder
• corn starch
• egg
• oil
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Finished product picture.

   

2. 2 Finished product picture.

   

3. 3 Preparation method: Preparation method: Measure 200 grams of low-gluten flour, 10 grams of corn starch, and 150 grams of corn oil. Heat it to 80 degrees, add it to the flour, and stir evenly.

   

4. 4 Add 150 grams of water [you can also use milk] and stir evenly.

   

5. 5 The egg white and yolk are separated in advance. Add 12 egg yolks.

   

6. 6 Do not over mix, use Z-shape technique to stir evenly and set aside.

   

7. 7 Add a few drops of lemon juice to 12 egg whites, and add 150 grams of sugar in three batches. For the first time, add sugar to fish-eye foam and beat at low speed. For the second time, add sugar for fine foam and beat at medium speed. For the third time, add sugar for fine foam and beat at high speed. To beat, just lift up the egg beater and find the olecranon hook.

   

8. 8 Add one-third of the egg whites to the egg yolk batter and mix evenly.

   

9. 9 Pour the egg yolk paste into the remaining egg whites and mix evenly. Do not mix for too long as it will easily defoam.

   

10. 10 Add 2 grams of cocoa powder to 5 grams of boiling water and stir to dissolve.

    

11. 11 Add a little cake batter and mix evenly, put it into a piping bag and set aside.

    

12. 12 Line the mold with absorbent paper in advance, pour the cake batter into the mold, and shake it lightly a few times to release air bubbles. Extrude cocoa paste to create texture.

    

13. 13 Use a toothpick to trace lines on the surface, and lines will appear randomly.

    

14. 14 Preheat the oven in advance, put it into the bottom layer of the oven for baking, put a deep plate into the bottom layer, add an appropriate amount of water, bathe and bake, set the heat up and down to 150, and bake for about 80 minutes.

    

15. 15 When cooked, take it out and shake it a few times to release the heat. It won't break even if you shake it at will, it's very soft and sweet.

    

16. 16 Let it sit for a while and then cut it into small pieces.

    

17. 17 Finished product picture.

    

18. 18 Finished product picture.

    

19. 19 Finished product picture.

    

20. 20 Finished product picture.

    

21. 21 Finished product picture.