Fruitcake
By VicentaLakin
On 4 November, on the daughter's birthday, a fruit birthday cake was made for the first time for the baby's heart, without the light and beauty of the outside cake room, but because of the absence of any milk, butter and other trans-fat acid, and the absence of any additives and perfumes, which are pure and natural and popular with the family, citing the husband's words: “There is a real fragrance of food, healthy, plentiful, pure and natural”, I think, as my love for my daughter is, in fact, not false, here, once again, bless my daughter and wish her health and happiness
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for Fruitcake
1
All the original supplements in the square are ready as shown in the chart。
2
The yolk and the protein are separated into two stainless steel basins in which the protein is placed in an oilless and waterless basin。
3
Add a few drops of white vinegar to the protein。
4
A 60 g white sugar was added to the protein three times, with an eggbeater to dry hair bubble。
5
Add milk, 30 grams of white sugar and corn oil to the yolk and break it up with a small set of egg-beaters. Watch out for the yolk。
6
A sifted powder is added to the yolk mixture。
7
Scratching with razors is even and cannot be over-mixed so that flour does not rise。
8
Take one third of the protein to the yellow paste。
9
Scratch it gently and evenly。
10
Pour yolk paste into the eighth remaining 2/3 protein。
11
It's tumbled into cake paste。
12
A mixed and even cake is passed over into the mould, and then, with the hand-held moulds, the table is hit a few times, and the internal atmospheric bubble is blown out。
13
The oven is 130 degrees, preheated for 10 minutes and then placed in a fire with paste moulds, with a first 130 degrees and then 150 degrees for 5 minutes。
14
Take the baked cake out of the oven and put it back on the grill and cool it down, 30 minutes later, demould。
15
A layer of jam is applied evenly on the cake surface and in the middle, and bananas, orange petals, pretzels and raisins, raisins and fruit and sugar dots are placed on the face, as preferred。Fruitcake Make Tips
1. The stainless steel bowl for egg whites must be completely free of oil and water.
2. Add a few drops of white vinegar to the egg whites to make them easier to whip.
3. Before making the chiffon cake, it is recommended to refrigerate the eggs for a day and a night to facilitate whipping the egg whites.
4. When whipping the egg whites, add 1/3 of the sugar (20g) when they appear foamy (fish-eye bubbles). Add another 1/3 of the sugar (20g) when beaten to coarse bubbles. Add the final 1/3 of the sugar (20g) when the whites are thick and surface lines begin to appear. Adding sugar in stages helps with whipping and stabilizing the egg whites.
5. When the egg whites are beaten until short, upright peaks form, they have reached the stiff peak stage. You can test this by inserting a toothpick; if it stands without falling over, it is ready.
6. After the egg whites are whipped, place them in the refrigerator to chill; this is particularly important during the summer.
7. When mixing the egg whites with the yolk batter, be sure to fold from the bottom up. Do not stir in circles to avoid deflating the egg whites.
8. The cake batter must be folded evenly before pouring into the mold.
9. The baking temperature in the original recipe is 170°C, but you should adjust it according to your own oven. My personal experience is 130°C for 55 minutes, then 150°C for 5 minutes (Changdi CK-25B).
10. Adding a small amount of salt helps balance the cloying sweetness of the cake.
11. Fruits and jam can be used for decoration according to personal preference.