Butter, half an egg, 5 low-gluten flours, 200g egg yolk,150g milk, 50g sugar, 5 egg whites.

The steps of cream cake

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Step 1

Separate the eggs from the whites. Add 200 grams of flour, milk and oil to the egg yolk, mix thoroughly and evenly, pour into the beaten egg white, and add sugar in three times.

Second step

When the butter is delivered, it will look like this. Then add the rice cooker, turn on the cake mode and start steaming.

Whole egg sponge cake, egg sponge cake and almond cake embryo are all light, fluffy and air-rich cake embryos made by sending eggs and relying on their foaming characteristics. If a large amount of butter is added to the cake embryo, the oil will destroy the egg bubbles, and it is difficult to bake the ideal light and fluffy state.

However, on the contrary, if the amount of butter is enough, you can make a soft and elastic cake embryo with rich butter flavor by virtue of the characteristic that butter can be mixed with a lot of air after stirring. This is, butter cake, which has a more familiar name, pound cake. The most basic butter cake is made of butter, sugar, eggs and flour according to the ratio of1:1:1:1.

Cream cakes can be roughly divided into three different ways.

1. Sugar oil method (emulsification method)

Softening butter and stirring until it is creamy, then adding sugar and stirring to make butter contain more air and increase its volume, then adding a small amount of egg liquid for many times at room temperature, so that the grease in butter and water in egg liquid can be fully emulsified due to the water absorption of sugar and the emulsification of lecithin in egg yolk, and finally adding flour to form a stable batter.

There are two ways to add eggs: add whole egg liquid and yolk, and add meringue separately.

The shortbread made by sugar and oil method has a relatively rough internal texture, contains more big bubbles, and is soft and fragile.

2. Powder oil method

After the butter is softened and stirred until it is creamy, first add flour and stir well, then beat the eggs and sugar until they are white satin, and then stir well. Because both butter and eggs in batter contain bubbles, baked products swell higher than sugar-oil method.

Because flour is dispersed in butter as a whole, after adding eggs, flour absorbs water, which makes butter and eggs difficult to separate and batter closely connected.

Therefore, the pastry made by powder oil method has fine texture and soft taste.

3. Integrated approach

Melt the butter and mix all the ingredients evenly. Because there is no bubble between butter and eggs to make them swell, you need the help of an expanding agent (baking powder). This method is suitable for mass production in factories. It is worth mentioning that the familiar shell Madeleine cake is made in this way.

Madeline

From left to right: sugar oil method, powder oil method, comprehensive method (with baking powder) and comprehensive method (without baking powder)

The top three from left to right are: sugar oil method, integrated method and powder oil method.

Compared with frozen desserts with ever-changing shapes and rich tastes, unpretentious cream cakes have no advantage at all. But if you want to spend a sunny and warm afternoon lazily, then a pound cake with rich milk flavor and a cup of black tea or coffee will warm your body and mind more than a cream cake.

Below, taking the most classic fruit dry pound cake as an example, the detailed method of butter cake is introduced.

A cake mold, material 20 * 7.5cm, height 7.5cm.

Butter-125g

Fine sugar-125g

Whole egg-125g

Low gluten flour-125g

Lemon peel-1 serving

Assorted dried fruit-250g

Rum for soaking-moderate amount

This time, the sugar and oil method (emulsification method) is used, and the key to making it lies in the full emulsification of butter and eggs.

1. Brush a thin layer of softened butter on the inside of the pound cake mold, and then coat it with baking paper.

2. Soften the butter and stir until it is creamy, then add the fine sugar and lemon peel and continue stirring until it turns white and expands in volume.

Butter should not be softened too much, or even if sugar is added and stirred vigorously, it cannot be mixed into the air.

3. Add a small amount of egg liquid several times at room temperature and stir until the buttered eggs are completely emulsified.

The egg liquid must be added several times in small quantities, and then added again after being fully emulsified. In addition, if the temperature of the egg liquid is too low, it is easy to separate oil from water, so use eggs at room temperature. When the weather is cold, the egg liquid can be properly heated from the water.

4. Add the sieved flour and stir with a scraper until the batter is even and shiny.

5. Add a small amount of batter to the dried fruit soaked in rum and stir well.