coffee cake
I don't know why, but I like everything that tastes like chocolate and coffee. Although I don't like cake very much, I always think it's too sweet and greasy, and it's even oily and polysaccharide. However, if it has the flavors of chocolate and coffee, I will look at it differently. Today, I read Teacher Meng's book and was greatly inspired. I changed her recipe and changed butter to salad oil to make coffee-flavored cakes.
Recipe Recommendations
- instant coffee 2+1/2 tsp
- water 1 tsp
- milk 100 grams
- salad oil 75 grams
- milk powder 10 grams
- egg yolk one
- low-gluten flour 110 grams
- baking powder 1/4 tsp
Steps for coffee cake
1
Mix the low-gluten flour and baking powder. Also mix the instant coffee with water, pour into the milk, and stir well.
2
Use another bowl, add oil, add sugar, stir at medium speed with an electric egg beater, add milk powder and egg yolk, and stir quickly.
3
Then pour practice (1) into practice (2), and turn it around. Pour the small bowl into the big bowl. Sieve in the mixed low-gluten flour and stir evenly with a rubber knife. Use an electric egg beater. Use low speed and stir in different directions to avoid gluten.
4
Pour the batter into three ceramic molds 3.5 inches in diameter and 1.5 inches in depth (it's okay to use other molds, and the time should be adjusted according to the size of the molds). Place in preheated oven at 350F for 15-18 minutes.
5
Finished product drawing.