Magic Custard Cake-Depp Baking Laboratory

Overview

A kind of batter that automatically forms three distinct layers after baking. The top layer is a soft sponge cake, the bottom layer is a chewy glutinous rice cake-like cake (but not as sticky as glutinous rice), and the middle layer is the most enjoyable custard filling like egg tart filling. Strong egg aroma. I would be itching not to make such a fun cake. I was most excited when I was cutting it open, just like waiting to give birth to a baby, to see if I could actually separate 30% of the baby. Fortunately, it was successful the first time.

Tags

• baking
• children
• breakfast
• fast food
• butter
• egg
• low gluten flour
• vanilla extract
• white sugar
• milk
• water

Ingredients

Steps

1. 1 Separate the eggs first. Add 60 grams of sugar to the egg whites in three batches and beat until stiff peaks form. Set aside

   

2. 2 Add the remaining sugar to the egg yolks and beat until the color turns light yellow

   

3. 3 Add 3-4 drops of vanilla essence and mix well

   

4. 4 Add liquefied butter and mix well.

   

5. 5 Sift in the low-gluten flour and mix quickly until there is no dry flour

   

6. 6 Add milk and water to the batter in batches, stirring evenly each time before adding the next one

   

7. 7 Add the beaten egg whites in 3 batches, and quickly stir in circles to blend.

   

8. 8 Pour the soup-like batter into the baking pan.

   

9. 9 Preheat the oven in advance, bake on the middle shelf, 160 degrees, for about 45 minutes.