Low sugar six inches
By VicentaLakin
i don't know if i'm lucky, but i did it the third time. tsim fung is not as scary as it says on the internet, but it's easy to make people “crazy” by taking care of details. bears have been coughing lately and can't eat sweets. but the desire for food is so pathetic that i always take it and i'm forced to put it down and i cry all day. so it reduced the weight of the sugar and made this twilight to cure him. mothers with kids can try, not so sweet, or better for the kids. a sweeter one can increase the weight of sugar. i've tried 15 g sugar for yolk and 35 g sugar for protein。
Recipe Recommendations
- low-gluten flour 50g
- milk 25g
- corn oil 25g
- eggs of 3
- White granulated sugar for egg yolks 10g
- White sugar protein 25g
- lemon juice few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Low sugar six inches
1
The raw materials are as shown。
2
Separate yolk and protein into two waterless, oilless basins。
3
ten grams of fine sugar is added to the yolk, smoothed, then 25 g corn oil is added to the mix and 25 g milk is added to the mix。
4
sift in 50g low powder, evenly smoothed to smooth, fine, non-particle form with an egg-hitter。
5
A few drops of lemon juice were injected into the protein fluid, which was then struck with an electric omelet into a blistering state, adding a third of the sugar。
6
Hit the fine foam and add a third of the sugar。
7
Continues to the state of the artery, adding the rest of the sugar to the dry hair bubble; (dry hair bubbles: the head is drawn from the protein frost, the point is straight and the protein is not smooth when the egg is laid down)。
8
Pick a third of the protein cream to the yolk pan, so that it is fully even, so that the circle can not be painted to avoid a bubble。
9
It then pours a smooth yolk paste into the rest of the protein cream, evenly to smooth and fine particles。
10
The face is poured into a 6-inch live bottom mold, slammed a few times on the desktop, and bubbles are blown out。
11
Send it to the pre-heated oven, mid-down, up and down, 130 degrees, 35 minutes and 150 degrees to continue for 20 minutes。
12
When it's baked, it rebuts, and when it's dry, it's free to eat。Low sugar six inches Make Tips
1. Select fresh eggs; I generally use eggs weighing about 60g each, and it is best to refrigerate them for a day before use.
2. When separating eggs, the bowls for yolks and whites must be free of water and oil, and absolutely no yolk must be mixed into the whites.
3. The egg whites must be beaten to a dry stage; when the beaters are lifted from the meringue, stiff peaks should form that do not droop, and the meringue should not slide out when the bowl is inverted.
4. When combining the yolk batter with the meringue, use a cutting and folding motion; do not stir in circles to avoid deflating the mixture.
5. Do not open the oven door during baking; the cake will bake through whether the temperature is slightly lower or higher.
6. Immediately invert the pan after baking; it must cool completely before unmolding, otherwise it may collapse. You can invert the mold onto a microwave round rack or an oven rectangular rack, but place two bowls under the rack to ensure ventilation beneath the mold.
7. Adding a few drops of lemon juice to the egg whites helps to acidify the pH and stabilize the foam. If lemon juice is unavailable, a few drops of white vinegar can be used instead.