Recipe: Angel cake

Home Cooking Recipe: Angel cake

Notes:

Angel cake, like the hurricane cake, is one of the most basic cakes. Made with protein, it doesn't contain any oils and fats, and it's simple to make - simpler than a hurricane. What is more valuable is that because the egg yolk is not included, the surface of the angel cake is yellow because of baking, but the internal organization is pure and flawless. However, the small cake, the university asked, although the production of angel cake is simple, but to make the most delicious angel cake, learn a lot, specifically look at TIPS. If you have been as drunk and dreamed as I am, this cake is for you, cut its simple surface and appreciate its pure white heart :) Component: 8 inch round die Baking: 190 degrees, about 35 minutes

Ingredients:

Steps:

  1. Home Cooking Recipe: After the protein is beaten into a fisheye bubble with an egg beater, add salt, add a few drops of white vinegar (or add a little tata powder), add the fine sugar three times, and hit the wet foaming. (For the technique of protein delivery and the degree of hair loss, please refer to the hurricane cake making step)

    After the protein is beaten into a fisheye bubble with an egg beater, add salt, add a few drops of white vinegar (or add a little tata powder), add the fine sugar three times, and hit the wet foaming. (For the technique of protein delivery and the degree of hair loss, please refer to the hurricane cake making step)

  2. Home Cooking Recipe: Mix low-gluten flour and cornstarch and pour into protein

    Mix low-gluten flour and cornstarch and pour into protein

  3. Home Cooking Recipe: Gently stir the flour and protein evenly with a squeegee. When mixing, use a squeegee to turn up from the bottom, do not stir the dough to avoid the flour ribs.

    Gently stir the flour and protein evenly with a squeegee. When mixing, use a squeegee to turn up from the bottom, do not stir the dough to avoid the flour ribs.

  4. Home Cooking Recipe: Stir well

    Stir well

  5. Home Cooking Recipe: Pour the cake paste into the mold

    Pour the cake paste into the mold

  6. Home Cooking Recipe: Wipe flat, grab the mold and shake it twice, and shake the big bubbles out. Then put it in a preheated oven, 190 degrees, and bake for about 35 minutes.

    Wipe flat, grab the mold and shake it twice, and shake the big bubbles out. Then put it in a preheated oven, 190 degrees, and bake for about 35 minutes.

Tips:

1. Add tata powder or white vinegar to the protein to balance the basicity of the protein. This is especially important in angel cakes, because angel cakes are made only from protein. If the protein is too alkaline, the baked cake will be milky yellow, can not present a white texture, and the taste will not be good. 2, Angel cake does not contain oil, is a very tough cake, not easy to retract, flexible and rich. After the furnace is released, it is not easy to retract even if it is not cooled down. In addition, because it has toughness and is not as easy to break as a hurricane cake, demolding is also very easy, even if it is tossed a few times, it will not destroy the integrity of the appearance. 3, because the toughness of the cake is not good, so in the angel cake recipe, you should try to make the cake more soft and bulky. In this formula, on the basis of low-gluten flour, some corn starch is added, which is beneficial to reduce the toughness of the flour, make the cake more bulky, larger in volume and better in taste. However, corn starch should not be added too much, and the dosage in the formula is suitable. 4, salt is also an important ingredient in the angel cake. It also has the effect of increasing the whiteness of the cake, and it can increase the aroma of the cake. 5, making angel cake, protein does not need to hit dry foam like a hurricane cake, as long as the wet foam can be. 6, the general production of angel cake, cake maker likes to use hollow mold to do, but also has the feeling of "angel". If you have a hollow mold, it is best to use it to bake an angel cake. However, the mold only changes the shape of the cake, and the fine production determines the taste of the cake.


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