Bubugao
By JoyJaskolski
Bubu Cake, use Qifeng cake as the base for the egg base, and add hawthorn cake to fill the filling. One layer of cake, add another layer of hawthorn cake. In this way, sandwich another layer means rising step by step. Take the high homophonic sound of the cake and use two cakes to match the theme. This cake is sweet and slightly sour. It can be used as a festive tea and has the effect of reducing fat and relieving greasy.
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Bubugao
1
Separate the egg white protein.
2
Beat the egg yolks, slowly add corn oil, and mix well while adding until it becomes a thick liquid.
3
Add milk and sifted flour.
4
Whisk evenly without particles and set aside.
5
Add a little salt to the egg white, a few drops of white vinegar, and add sugar three times, beating until hard and frothy.
6
Cut one-third of the egg white into the egg yolk paste and stir well by turning it up and down. Don't circle.
7
Pour the mixed egg batter back into the egg whites and stir well again.
8
Pour into a baking sheet covered with oil paper and shake hard to create bubbles.
9
Preheat the oven at 170 degrees for 10 minutes, and bake at 160 degrees for 10 minutes. Turn upside down until it is not hot, and then tear off the oil paper.
10
Cut into strips of the same width as the hawthorn cake.
11
Put a piece of hawthorn cake on it.
12
Add a piece of cake the same size as the hawthorn cake.
13
Add another piece of hawthorn cake and roll it up.