Angel cake is very different from other cakes. Its cotton-like texture and color are made from hard foamed egg white, sugar and white flour. Even the yolk is omitted and the finished product is fresh and white. So its called Angel cake.
Food Material List
5Lemon juice5 drops
7Chinese jujube (seeded)20g
1Cut the jujube into small pieces and set aside other materials.
2Add lemon juice to the egg white, beat it with an electric beater and add sugar three times to form a wet foam.
3Add rum and beat evenly (use a scraper to pick up the cream, and the cream is in an inverted triangle without dropping).
4Add low gluten flour and millet flour to the protein cream and mix them evenly with a scraper.
5Sprinkle some jujube grains at the bottom of the mould, and put the protein paste into the mould (7 cents full)
6Put the bottom of the oven into the baking tray and add water. Heat the water with 200 degrees above and below. After the water is heated, set the temperature of the upper fire to 170 degrees and the lower fire to 190 degrees.
7Put the cake in the oven and bake it in water bath for 20 minutes.
8Remove the mould and buckle it. Remove the cake after cooling.
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