Recipe for ancient osmanthus honey cake

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  1

  Let’s do some preparation work first. Separate the egg whites and egg yolks of 8 eggs in advance, and freeze the egg whites for later use. Sift 100 grams of low-gluten flour, 15 grams of cornstarch, and 25 grams of milk powder to remove large particles.

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  2

  Prepare 80 grams of vegetable oil and heat it in the microwave for about 1 minute, or directly heat it until the oil is rolling, about 70-80°C.

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  3

  Then pour the heated vegetable oil into the flour and stir evenly. This breaks up the formation of gluten and makes the cake fluffier and more delicious.

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  4

  Add 90 grams of milk and stir evenly.

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  5

  Then add 8 egg yolks in two batches, remember to stir evenly before adding each time.

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  6

  Finally add 25 grams of osmanthus honey and stir.

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  7

  Stir until smooth and set aside.

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  8

  Beat 8 refrigerated egg whites and 6 grams of lemon juice first.

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  9

  Beat until it looks like large fish-eye bubbles.

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  10

  80 grams of fine sugar, soaked in coarse, medium and fine three timesAdded to the three states.

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  11

  Beat the egg whites until they expand evenly, then lift the small elastic hook on the egg beater.

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  12

  First take 1/3 of the egg white paste, add it to the egg yolk paste and mix well.

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  13

  This step can be done directly and quickly, no need to be too careful.

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  14

  Then add 1/3 of the protein paste and continue to mix well.

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  15

  Finally, pour it all back into the egg white batter.

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  16

  Mix well by stirring and cutting.

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  17

  For an 8-inch square mold, place it with parchment paper in advance. If you have a live-bottom mold, remember to wrap a layer of tin foil on the outside to prevent water from penetrating during baking.

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  18

  Pour the batter into the prepared mold from a height of 20cm, shake the mold slightly twice to make the batter smooth.

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  19

  Then lift the mold and lower it, shake the mold twice, and use chopsticks to make several circles in the batter. This can remove large air bubbles and prevent them from puffing up when baking.

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  20

  Prepare a large baking pan separately, put the mold in it, pour half of the cold water into the large baking pan, and then put it in the oven.

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  21

  Remember to preheat the oven to 160°C for 20 minutes, then bake at 150°C for 50 minutes.

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  22

  Note: After the surface is colored, cover it with a piece of tin foil or a baking sheet to prevent the surface from being too burnt.

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  23

  After baking, lightly shake the cake twice to release the heat inside the cake, then unmold and let cool.

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  24

  The whole body is extremely soft and trembling, as cute as a corgi twerking.

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  25

  Cut evenly into small pieces for easier storage and retrieval.

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  26

  Osmanthus scented ancient cake, completed O(∩_∩)O

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  27

  It is dense and fluffy, and makes a slight sound when you break it apart. It is super healing when you take one bite.

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  28

  The taste is fresher, the cake is super soft, satisfying in one bite, soft and delicious to bite.

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  29

  The light scent of osmanthus and full of milk, a small piece of cake alone with coffee, a great afternoon tea.

Tips

1. There should be no residual egg yolk and water in the egg white, otherwise it will not be suitable for beating.
2. Egg whites are best refrigerated or frozen for 10 minutes, which will make them easier to whip.
3. Wrap the mold with a removable bottom with a layer of tin foil to prevent water from leaking in during baking.