Coffee marble Qi Feng

Protein paste: 225 grams of chicken egg whites, a little lemon juice, 90 grams of sugar

Egg yolk paste: egg yolk 7 100g, milk 75g, salad oil 40g, low gluten flour 100g

Marble batter: right amount of egg paste, 20 grams of coffee powder, 5 grams of milk

Step 1: add milk and salad oil to the egg yolk and beat well

Step 2 sift in the flour

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In the third step, stir it well and set it aside.

Step 4 put a few drops of lemon juice or white vinegar in the egg whites and beat them with an electric egg beater until they are moist and foamy. Lift the egg head and bend slightly.

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Step 5 stir the yolk paste again to make it smoother

Step 6, pour the egg whites into the egg yolk paste step by step, gently stir evenly from the bottom up to avoid circle mixing.

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In step 7, take a small part of the egg paste, put in two small bags of coffee powder, add a little milk, and stir well.

Step 8 pour the coffee batter into the batter bowl

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Take a few strokes in step 9. Be careful not to stir too much

Step 10 pour the batter into the deep Savarin mold (for the first time, you can put a little butter on the inner wall, be careful not to do much)

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Step 11 preheat the oven for 10 minutes, 155 degrees, put the cake into the penultimate layer for about 40 minutes, turn to the penultimate layer for 20 minutes, a total of 1 hour out of the oven (halfway because I am afraid that the bottom of the cake will burn, I feel I can cover the penultimate layer with tin foil after coloring)

Step 12 turn upside down from the furnace and take off the mold.

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