How to make delicious and soft ancient breakfast cakes?

Ingredients: 200 grams of low-gluten flour, 200 grams of corn oil, eggs 10, a box of milk and 50 grams of sugar.

Production method:

Step 1: Take a large bowl, put 10 eggs into the bowl, take another bowl, and gently take the yolk with your hands to separate the yolk from the egg white for later use. Eggs taken out of the refrigerator can't be used directly, and it's not easy to send bubbles away.

Gu Feng cake

Step 2: Take 200g of corn oil, put it in a pot and heat it with low fire (choose corn oil because it tastes low and is suitable for making cakes), then take 200g of low-gluten flour, sieve it with a sieve and put it in a bowl for later use. Pour the heated corn oil directly into the flour and stir it quickly with chopsticks to prevent the flour from getting pimples and stir it into a fine batter. Add half a box of milk and separated yolk, and stir well with an eggbeater.

Gu Feng cake

Step 3: Add a spoonful of salt to the egg white, squeeze in a few drops of lemon juice (adding lemon juice can effectively remove the fishy smell of eggs), beat with a beater until it bubbles, add 50 grams of white sugar twice, then beat until the color turns white, and lift the beater to make small tips.

Gu Feng cake

Step 4: Take two spoonfuls of beaten egg whites and add them to the batter, and gently stir with a shovel (don't stir in circles to prevent defoaming. ) After fusion, mix all the egg whites and batter together and gently stir well.

Gu Feng cake

Step 5: Take a baking tray, spread oil paper on the bottom, pour the stirred batter into it, pick up the baking tray with your hands and shake it a few times to flatten the batter, so as to shake out big bubbles.

Gu Feng cake

Step 6: Preheat the oven. Put the baking tray into a larger baking tray, add a bowl of hot water, put the baking tray into the oven, adjust the temperature to 170 degrees, bake for 50 minutes, and take it out when it's time.

Gu Feng cake

Summary:

1, Qifeng cake does not need to be scalded, but Guzao cake needs to be scalded. Guzao cake is baked in water bath, that is, water is heated at the bottom of the baking tray.

2. The ancient breakfast cakes taste better after cold storage, so they should be wrapped in plastic bags to prevent water evaporation.