I asked my friend to bring a baking book from Japan. This is very special. It is called a layered cake of magic. It has many flavors but the practice is roughly the same. I like oranges and I chose this orange magic to make it delicious. After eating, I translated the original text: Le gateau magique, which originated in France and became popular in all countries of the world, is called a magic cake. The rich layers bring a wonderful taste of change, the top is a soft and delicious sponge texture, the center is a mellow creamy taste, the bottom is a delicate, smooth pudding. The three delicious flavors bloom on the taste buds, letting you really experience the feeling of eating and flying. Even more incredible is that the magic cake does not need to be layerd separately and then combined, is a pot of mixed cake paste, naturally formed a rich layer in the baking process, is not very magical! Even the material used is exactly the same as the most common sponge cake. Since it is the same material, the same egg is sent. Why does the magic cake bake a rich layer? The answer is: the incomplete mixing of egg yolk paste and meringue, as well as the baking method of low temperature and water bath method. This is the reason why the cake naturally forms a layer and is the key to success. Explain in detail: 1) Egg yolk paste and meringue cannot be mixed thoroughly. Magic cakes are also used to break the eggs. Just a cake that is usually sent out by eggs, you need to thoroughly mix the prepared egg yolk paste and meringue. This cake can't be mixed like this, and it can be poured into the mold after a few mixing. When you pour it into the mold, the egg yolk paste close to the liquid will naturally sink. The paste mixed with the egg yolk paste and the meringue will be suspended in the middle. The lightest part of the meringue will float up to the top. Layered when grilled! 2) Low temperature baking and water bath method. Bake cakes generally have a temperature of 170 to 180 degrees. Magic cakes use a low temperature of 150 degrees, so that the middle is slightly underheated, and then the layer of creamy taste is formed. The water bath method is generally used for cheesecake, pudding, and suffolk. This way of heating will make the finished product taste softer. The magic cake will be baked in a water bath, the sponge layer will be softer and the pudding layer will be smoother. As long as you master these two points, the most common materials can also be baked with a layered and richly flavored magic cake. Do you want to try it now?
Add granulated sugar to the egg yolk and use a electric egg beater to thicken and lighten the color.
The butter is insulated and placed at room temperature (about 25 degrees). Add the melted butter and mix well with an electric egg beater.
Add low-gluten flour and use an electric egg beater to get the batter shiny.
Mix the milk and orange juice, put it at room temperature (about 25 degrees), add 1/4 of the orange juice milk to the egg yolk paste, mix well, then add the remaining orange juice milk and mix well. The egg yolk paste at this time is basically in a liquid state.
The protein is added to the fine sugar three times, and it is hard foamed with an electric egg beater (glossy, and the eggbeater can stand upright).
Pour all the meringue into the egg yolk paste, use a manual egg beater to pick up the liquid batter at the bottom, and then mix for about 10 times. The mixed cake paste is not fully mixed, the bottom is a liquid, and a small piece of meringue is floating on it. (Just the sauce is good! Don't mix it anymore! If you mix well, your cake will not be layered.) If there is a large chunk of protein cream floating in the upper layer, use the front end of the egg beater to pull a few times. Let it be evener).
Slowly pour the cake paste into the mold and smooth the top with a silicone spatula. (The top is a small piece of protein cream so it won't be particularly flat, it doesn't matter)
The hot water used in the water bath method is boiled in advance and cooled to about 60 degrees. Inject 2cm of hot water into the baking tray, put it into the lower layer of the preheated oven, and bake at 150 degrees for 45 to 50 minutes.
After taking out, let it cool, and then refrigerate it in the refrigerator for more than two hours, so that the middle cream layer is solidified and then demoulded and cut.
Prepare the decorated orange slices for the day before. 150g sugar and 80ml water boil, orange slices cut about 5mm, simmer for 30 minutes until the juice is fully absorbed, put it on the grill and air dry for one night. (Of course you can also buy ready-made ones)
1) The egg yolk paste and the meringue can not be mixed well. So, the best level of mixing is the most appropriate. There is a standard of judgment. In the mixed cake paste, the proportion of the liquid part of the bottom should not exceed half, and about 1/3 is most suitable. If you feel too much liquid, mix it twice. 2) Milk and orange juice must be placed at room temperature, the butter solution should be placed at room temperature, and the hot water used in the water bath method should be as close as possible to 60 degrees. These will affect the temperature of the cake paste, which is equivalent to changing the temperature and time of baking. 3) After baking, use a bamboo stick to insert obliquely from the edge of the cake to the center. After the extraction, there is a creamy thing stuck to the bamboo stick to indicate that it is baked. If the bamboo stick is stained with liquid, it means that the center of the cake is over-produced. If the bamboo stick is dry or a little bit of bean paste-like thing, the center has been cooked. For children's shoes that are not sure about the fire, I suggest that you would rather bake a little. Even if the cake has no middle cream layer, it will have two levels of taste, just as delicious. However, if the center is too raw, cut it into a soup. I personally don't like the semi-ripe state because I always feel that there is a raw powder and I will bake for a long time. I feel that I can even bake a few times, every time I try a different time, this time I will experience the full-fledged next attempt, after all, this is the charm of the magic cake!