I began to get into baking in early 2009. It has been almost three years since I made many cakes, but I didn't satisfy many. To be honest, I spent a lot of time buying no less than a dozen books alone. The cakes in some books seem tempting, but they are often not the case when they are made. Especially after some foreign books are translated into Chinese, the amount of some raw materials, practices and original texts are different. The consequences of cakes made according to this recipe can be imagined. I can only put it in the computer and save it, and then dig it out for research when I have time, or talk to friends who play baking, so that there are many undistributed pastries stored in the computer.
Today's [Chianye Wen Sandwich Cake] is the one I have made since I started baking. I have used several recipes. This recipe is the best to make a finished product. Both the appearance and taste are excellent. The recipe comes from a West Point book.
Chiba pattern sandwich cake
Recipe Recommendations
- milk fragrance
- baking
- an hour
- senior
Steps for Chiba pattern sandwich cake
1
Mix 1 egg yolk and 2 tablespoons of jam well.
2
Sieve and place it in a decoration bag for later use.
3
Mix 100 grams of egg yolk, 30 grams of fine sugar (I use 20 grams), and 1 gram of salt.
4
Add 40 ml of water (I use 45 ml of milk) and 50 grams of salad oil and stir well.
5
Sieve in 100 grams of low-gluten flour and 3 grams of baking powder (I didn't put it in, but I added 10 grams extra protein).
6
Gently mix well into egg yolk paste.
7
Put 150 grams of egg white, 0.5 grams of tartar flour (you can replace it with a few drops of white vinegar or lemon juice), and 90 grams of fine granulated sugar into a container.
8
Beat into a dry foaming protein cream.
9
First add 1/3 of the meringue to the egg yolk paste.
10
Gently mix well.
11
Pour recipe 10 into the remaining 2/3 of the meringue.
12
Mix gently and quickly.
13
Pour the mixed batter into a rectangular baking sheet covered with oil paper, and use a scraper to smooth the surface.
14
Extrude the material from Practice 2 evenly onto the surface of the cake paste.
15
Then use a toothpick to transfer it back and forth.
16
Make the egg yolk liquid have patterns like bamboo leaves, and then send it to the oven for baking.
17
Baking: (Time and temperature are for reference only, please use your own oven as the standard) Preheat the oven in advance, 190 degrees, 18-20 minutes, after baking and letting cool, cut into 2 slices in pairs, and spread cream or jam in the middle according to personal taste., then cut into small pieces, or roll into Swiss rolls.
18
Look like you're done.