Zero Fail Magic Cake
Ingredients
- Eggs: 5 Milk: 520g
- Butter: 130g Low gluten flour: 160g
- White sugar: 110g Powdered sugar: 36g
- Vinegar: a few drops
Steps
1. Take the eggs out of the refrigerator and warm them up.
2. Prepare oil paper. My oil paper is relatively narrow, so I prepared two pieces.
3. Take out the bottom of the mold.
4. Put a piece of oil paper vertically.
5. Arrange the bottom and put another one horizontally.
6. Place into the bottom of the mold.
7. Clean up the gaps in the oil paper around the bottom.
8. Prepare 500g of milk in a bowl.
9. Prepare butter in another bowl.
10. Pour in boiling water and let it melt.
11. Take it out and let it cool until it is completely melted.
12. After taking out the butter, put the milk into the water and heat it. There is no need to heat it again. Just let it be warmer than the hand temperature. As long as it is room temperature and does not exceed 60℃, it will be fine.
13. Prepare another bowl and put the remaining 20g of milk. My milk has been frozen in the refrigerator for a long time and there are small pieces. Please ignore it, it is edible.
14. Put egg whites in a clean bowl without oil or water. Egg whites are so pretentious, so it’s better to be careful.
15. Put egg yolks and sugar into the basin of 20g milk.
16. Stir evenly.
17. Just know the state of slight whitening.
18. Butter that is not hot to the touch is still liquid. If you don’t know the temperature, just put your hand into the butter to test the temperature. Remember to wipe your hands well.
19. Pour into the egg yolk paste.
20. Stir evenly.
21. Sift in low-gluten flour.
22. Stir evenly in Z shape.
23. Pour the remaining milk into the egg yolk paste.
24. Stir evenly and set aside.
25. Add a few drops of vinegar to the egg whites to make fish-eye bubbles. Add the first 12g of powdered sugar.
26. After dense bubbles appear, add the second 12g of powdered sugar.
27. For obvious fine lines, add 12g of powdered sugar for the third time.
28. Generally, the golden egg white beating time is 3 minutes. We need full-fat egg whites. If there are no sharp peaks or the texture is not clear, then add 10g of powdered sugar and beat until full-length.
29. As long as the protein texture like this is clear and stable.
30. Pour all the egg yolk paste into the meringue.
31. Do not stir by hand more than 10 times, do not stir evenly.
32. Finally, put your hand on the surface and stir it a few times. Do not extend your hand into the basin, just stir the upper layer.
33. Pour into the mold.
34. No need to shake it.
35. Use a scraper or shovel as long as it is a clean object to lightly smooth the surface.
36. Preheat the oven at 150 for 8 minutes.
37. Bake in the bottom layer of the oven at 150℃ for 60 minutes.
38. After half the time, you can check whether the color is satisfactory. You can put tin foil in to avoid the color being too dark.
39. When the time is up, put it in the oven to tenderize for 10 minutes before taking it out.
40. Let cool and cut.
41. A layer of pudding, a layer of custard, and a layer of sponge cake.
42. It has obvious layers and rich and delicate taste, which is really good.
