Baked Stone Recipe
Egg White: 175g
Batter Ingredients:
Milk: 55g Corn Oil: 50g Cake Flour (Low Gluten): 70g Egg Yolk: 75g (Formula: 5 eggs)Whip egg whites with granulated sugar, add lemon juice, and freeze in the refrigerator.
Take a bowl, add cactus fruit powder, and dissolve with hot water. Mix until well combined. Line a 28 cm baking tray with parchment paper. Place the parchment paper into the tray. For the batter, mix the ingredients in order: milk and corn oil. Stir until fully emulsified. Add cake flour. Stir in a circular motion until well combined. Mix until uniform. Check the consistency.Whip the egg whites on the lowest speed. 24
Whip for 4 minutes.
Whip the egg white portion until small hooks form.
Add 1/3 of the meringue to the batter and mix evenly.
Add the remaining 2/3 of the meringue and mix evenly.
Mix until uniform.
Set aside.
Add a small amount of batter.
Stir until smooth.
Add half of the remaining batter (divide out half of the batter and mix in pink coloring until uniform).
Fold and scrape down the sides, then mix until uniform.
Mix until uniform.
Transfer the original-flavor batter into a piping bag.
Transfer into a piping bag.
Cut an opening at the tip of the piping bag.
Pipe the original-flavor batter onto the baking tray.
Pipe the original-flavor batter onto the baking tray.
Transfer the pink batter into a piping bag.
Pipe the pink batter into the gaps.
Tap the tray several times to release air bubbles.
Spread the batter into a 28 cm square pan and draw the shapes of “6” and “9”.
Level the surface with a large scraper. Tap the bottom several times, then shake the pan a few more times. Bake at 150°C top heat and 150°C bottom heat for about 30 minutes. Butterfly pea flower can also be used to make cake rolls, filled with blueberry jam. Spread the jam evenly. Roll it up.
