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You are here: Home / Baking / Briquette Cake

Briquette Cake

April 10, 2021 by Scarrlett Leave a Comment

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briquette cake

“Briquette cake of hot friends (Chiffon version).”

How to make a briquette cake?

Step 1.

Separate the egg yolk and egg white, the egg white basin must be oil-free and water-free.

Separate the egg yolk and egg white, the egg white basin must be oil-free and water-free.

Step 2.

Put the sugar into the egg yolks and beat well with a whisk until the yolk is emulsified.

Put the sugar into the egg yolks and beat well with a whisk until the yolk is emulsified.

Step 3.

Pour in the corn oil and milk.(If you don’t have corn oil, you can use salad oil, as long as you don’t choose the smelly oil.)

Pour in the corn oil and milk.(If you don’t have corn oil, you can use salad oil, as long as you don’t choose the smelly oil.)

Step 4.

Sift in the flour and bamboo charcoal powder.

Sift in the flour and bamboo charcoal powder.

Step 5.

Mix well.

Mix well.

Step 6.

Whip the egg whites until they lift the whisk and tip the triangle.

Whip the egg whites until they lift the whisk and tip the triangle.

Step 7.

First take a third of the egg white paste into the egg yolk paste, stir well with the method, do not cut ring mix, so as to avoid defoaming.Mix well, then take a third of the egg white paste add mix, finally mix the egg yolk egg white paste, add the remaining one-third of the egg white paste, mix well.

First take a third of the egg white paste into the egg yolk paste, stir well with the method, do not cut ring mix, so as to avoid defoaming.

Step 8.

Mix the batter thoroughly.

Mix the batter thoroughly.

Step 9.

This recipe can make 5 4-inch cakes. The bottom of the mold is wrapped with tin foil. Pour 80 percent of the batter into the mold.Bake at 160 degrees for about 40 minutes.

This recipe can make 5 4-inch cakes. The bottom of the mold is wrapped with tin foil. Pour 80 percent of the batter into the mold.Bake at 160 degrees for about 40 minutes.

Step 10.

After being cooled, remove molds carefully.

After being cooled, remove molds carefully.

Step 11.

Have a piping for a puff.

Have a piping for a puff.

Step 12.

Take the thin part of the mouth and poke the bottom into the bottom of the cake by rotating it.Make the holes one by one. Be careful to estimate the distance when you poke the holes so that the two holes are not too close together and the cake breaks.Another thing to note is to look at which side of the cake is ready to make a hole. Once you are sure, turn the cake over to make a hole. This will avoid flattening the cake during the hole.

Take the thin part of the mouth and poke the bottom into the bottom of the cake by rotating it.Make the holes one by one.

Cooking techniques

When you poke the hole, be careful to estimate the distance so that the two holes are not too close together and the cake breaks.Another thing to note is to look at which side of the cake is ready to make a hole. Once you are sure, turn the cake over to make a hole. This will avoid flattening the cake during the hole.

Print Recipe

briquette cake

Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Course: Cakebread
Cuisine: Chinese
Keyword: briquette cake
Servings: 3

Equipment(affiliate link)

  • eggbeater
  • mold
  • oven
  • piping mouth

Ingredients(affiliate link)

  • 3 eggs
  • 40 g milk
  • 40 g corn oil
  • 54 g low gluten flour
  • 50 g sugar
  • 5 g bamboo charcoal powder

Ingredient

  • 2 drops lemon juice

Filed Under: Baking, Cakebread Tagged With: Briquette cake

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