God of Cooking, grilling skewers attracted the fairy beasts

"What could it be? Even Elder Leng was taken away by them. Could it be that they want to hunt a dragon for me?"

Li Heng lay on the chair and began to daydream.

"Since they can give me a surprise, can I also give them one?"

He had almost thought about the banquet menu, except that it was still lacking a little gimmick.

This depends on Song Qingfeng and what rare ingredients he can get for him. It should not be worse than the golden-horned sheep!

No matter what it is, the answer will be revealed once they arrive today.

"Got it! I can make the birthday cake first. Not only that, but I'll make a big one, the kind that will definitely surprise them."

Li Heng thought about it for a long time, and his thoughts finally returned to the topic of birthday.

There is a saying that there are no birthday cakes in the Xuanwu Continent, so what he did was a first.

However, this is not an important matter for Li Heng. He mainly wants to take the opportunity to realize his long-cherished wish.

Who would have thought that Li Heng’s first birthday cake was actually given to himself by himself.

"Looks like I have to hurry up!"

Li Heng stood up while muttering to himself.

He looked towards the gate of the courtyard, saw no one, and turned into the kitchen.

Nangong Ya and the others, as well as Song Qingfeng, might arrive at any time. Li Heng wanted to make the cake and hide it before that, and take it out on the birthday.

If they saw it in advance, there would definitely be a surprise, but it is hard to say whether it can be kept until the birthday.

There are many kinds of cakes. Li Heng knows at least five kinds, such as sponge cake, chiffon cake, mousse cake, cheese cake, black forest cake...

It also includes the old-fashioned crispy cake that Li Heng made in Tianyi Taoist Sect a long time ago, which can also be considered a type of cake.

But not all types of cakes are suitable for making birthday cakes. The first two are more commonly used.

As for the last three types, if you want to make them, you are currently missing some key ingredients.

To make mousse cake, you need gelatin, a difficult-to-pronounce name that you can tell is not from China.

People who don’t bake often may not have heard of this name, but it has two other, more common names.

Gelatin or isinglass.

Because it was originally processed and extracted from fish bladders, fish bones and fish skins, it is a colorless or light yellow, translucent gelatinous substance that looks like jelly.

Later people discovered that gelatin could also be extracted from the bones and skins of other animals.

Li Heng also heard that this thing can be made with leather shoes, of course, the premise is that they are made of real leather.

"It's not difficult to get gelatin. Why don't you make some in case you run out of it later?"

"Even if we don't make cake, if we use it to make pudding, the two little ones and Senior Sister Lingxuan will probably love it."

Li Heng kept this incident in mind.

Cheesecake, as the name suggests, must use cheese. He doesn't have any cheese now, but he can try to make it, but not now.

As for the Black Forest Cake, dark chocolate is needed. Li Heng has plans to make chocolate, but he hasn't started yet.

After recalling the production methods and ingredients of the five cakes, Li Heng's final choice was the first sponge cake.

After determining the category, Li Heng started to work.

First, take out the frozen hard butter from the refrigerator, cut a piece of about 5 taels, and put it in a clean bowl.

Pour an equal amount of boiled milk into the bowl.

Prepare another basin, pour in an appropriate amount of hot water, and place the bowl in the basin to allow the butter inside to melt under the water.

After doing all of the above, Li Heng took out another empty basin without any water or oil.

Dozens of eggs were beaten into the pot one after another, and the egg yolks needed to be picked out and placed in another small bowl.

Then use a purely manual egg beater to beat the egg whites at high speed.

It is not difficult to see from here that Li Heng is planning to use the egg separating method to make the cake.

In addition to the separated egg method, there is actually another method called the whole egg method.

The taste of the finished cakes made using different methods will definitely be different.

The characteristics of the whole egg method: simple and quick, the success rate is also higher than the egg-splitting method, the cake made has a solid taste and a rich aroma.

Characteristics of the egg separation method: The operation is slightly more complicated. After all, the egg yolk and egg white must be separated first and then mixed together. It is particularly important to note that the egg white beating process must maintain an oil-free and water-free environment, otherwise it will easily lead to failure.

However, the cake made with the separated egg method is softer and more delicious, and is more suitable for people with a delicate taste.

The success rate will definitely not be the reason for Li Heng's choice. For him, the success rate of both methods must be 100%.

The reason for choosing the egg separation method is mainly based on taste considerations.

Although he has never eaten his own birthday cake, he has eaten many others'.

So I have a clear idea of ​​which one I prefer to eat.

After beating for a few minutes, the egg white in the bowl has changed from colorless and transparent to milky white, and has begun to bubble.

At this time, you need to stop and add the white sugar prepared in advance into the bowl. Don’t add all of it at the first time, only one third is enough.

After adding, continue to beat the egg whites until the bubbles in the egg whites become smaller, then add one third of the white sugar.

After the egg white has obvious lines, start adding sugar for the third time and then reduce the speed to beat.

You can stop when the egg white on top of the whisk forms a small upright corner when you lift it.

Next, add the egg yolks set aside into the beaten egg whites all at once.

Use a low speed to stir the egg white and egg yolk until they are relatively fine, then add an appropriate amount of low-gluten flour and use a spoon to stir both evenly.

It should be noted that after adding the flour, you can no longer use a whisk. This is done to prevent the flour from forming gluten and affecting the taste of the cake.

Li Heng used the same method when making cookies before.

When no dry powder is seen in the bowl, use a spoon to pick up a small ball of batter and add it to the mixture of butter and milk. After stirring evenly, pour it back into the bowl.

After being heated for such a long time, the butter has already melted into a liquid state.

Use the same method to mix the cake batter in the bowl evenly.

The movements here should be a little faster and the technique should be gentler.

Pick up a spoon, and when the cake batter drips down in a ribbon shape, it means the cake batter is ready.

Next, pour the cake batter into the mold and bake in the preheated oven.

Li Heng prepared a total of ten cylindrical cake molds, all of which were three inches in height and had diameters that increased in sequence from small to large.

The smallest is six inches and the largest is twenty inches.

If ten layers of cake were stacked together, they would probably be taller than Xiao Chi.