【Wuhan】Gingerbread Totoro Cake

Overview

Gingerbread premix can not only be used to make gingerbread houses, but it is also very good to put part of it in cakes or breads. I like to toss in recipes. This time I used 50 grams of gingerbread premix, 30 grams of cake flour, and 4 large eggs to bake a full mold of chiffon cake. I baked it at 140 degrees for 60 minutes, and the surface did not crack. After unmolding, I decorated it with yogurt and chocolate sauce to look like a chinchilla, which raised the taste of the gingerbread cake to another level. It is delicious! If you don’t believe it, give it a try and I’m sure you’ll like this cake!

Tags

• baking
• little fresh
• cake mix
• chocolate spread
• corn oil
• easy baked gingerbread premix powder
• egg
• homemade yogurt
• white sugar
• yogurt

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Separate egg whites and yolks. (The container containing egg whites must be free of water and oil)

   

3. 3 (Using the post-egg method) Put the corn oil and yogurt into a container and stir until emulsified.

   

4. 4 Sift in the cake flour and Easy Baking Gingerbread flour and mix well with a hand mixer.

   

5. 5 Add 4 egg yolks.

   

6. 6 Stir until it becomes a smooth batter, set aside.

   

7. 7 Beat the egg whites at slow speed until they are thick and foamy. Add one-third of the sugar. Beat at medium speed until the egg whites are fine. Then add one-third of the sugar. Continue beating at medium speed. When lines appear, add the last sugar. Finally, beat until the egg whites are wet and almost dry.

   

8. 8 Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles.

   

9. 9 Pour the mixed cake batter into the remaining egg whites.

   

10. 10 Stir evenly, remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.

    

11. 11 Then pour it into the mold, tap twice to shake out the big bubbles in the cake batter, and preheat the oven to 160 degrees for 10 minutes in advance.

    

12. 12 Place the second to last layer of cake and bake at 140 degrees for about 60 minutes. Once the cake is baked, take it out and shake it twice on the table, then turn it upside down and let it cool immediately. Remove it from the mold after it is completely cooled.

    

13. 13 Add some yogurt to an appropriate amount of chocolate sauce to make light brown yogurt, spread it on the upper part of the cake, spread the original yogurt on the lower part, make the original yogurt into eyes, dot the chocolate sauce in the decorating bag on the eyes to make black eyeballs, and decorate the rest into a beard. The gingerbread chinchilla cake is ready.

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures