Seek the recipe of cake embryo and its making method. . . . High reward

1 kg fresh eggs, 0.8 kg flour (common flour), 0.9 kg sugar, 100 g water.

Second, the main points of operation

1, beat the egg slurry. Wash fresh eggs with clear water, knock them into a container, add sugar, and beat them in one direction from slow to fast with several pairs of chopsticks to make the air full. When the egg liquid is almost ready, add water and continue beating until the egg liquid becomes a foam-like viscous colloid, and its volume increases by 1.5-2 times. The beating time is about 20 minutes, which is too short and insufficient aeration; If the time is too long, the flour will easily become stiff and caked, and the sugar molecules will gather and sink again, resulting in precipitation, so that the finished product can not meet the requirements of loose hair.

2. Paste mixing. Immediately after the egg liquid is qualified, stir the sieved flour. Powder mixing requires short time, slow mixing speed and thorough mixing. The prepared batter should not be placed for a long time, but should be put into the mold immediately to prevent it from sinking and affecting the finished product.

3. Steam in the mold. Wash and dry the mold (small wooden frame, 3 cm high), put it on the steamer, and pad it with clean steaming cloth (gauze dipped in water). After the water in the steamer is boiled, pour the batter into a wooden frame covered with steaming cloth, spread it out with a shovel or wooden shovel with a thickness of about 1.5cm, cover it and steam it in the atmosphere 15-20. If there is paste-like adhesion on the bamboo stick, it is necessary to continue steaming.

4, cut into pieces and set the plate. Buckle the steamed cake on the panel, take off the steamed cloth, cut it into a rectangle of 4 cm× 7 cm with a knife, cool it, put it on a plate, and serve. The finished product is light yellow in color, regular in shape, neat in incision, uniform in thickness, uniform and delicate in internal tissue pores, elastic in taste, soft and sweet, pure in egg fragrance and free of peculiar smell.