Eight inches of windcake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- fine sugar 26 grams
- salad oil 40 grams
- low powder 66 grams
- water 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Eight inches of windcake
1
Emelter, yolk separated, about 65 grams per egg。
2
Add 26 grams of sugar to the yolk。
3
Add water and oil to the yolk。
4
Smash to full integration of oil。
5
Two sifted low powders are added to the yolk, so they are smooth and do not draw circles。
6
The yolk paste is ready。
7
The protein is distributed three times with sugar, and the protein is distributed to a large bubble with 22 grams of sugar。
8
And then it was sent to the mink and 22 grams of sugar。
9
Continue to texture 22 grams of sugar。
10
It's enough to mention that the eggbeater has a slight angle。
11
The protein is trimmed in the yolk paste three times。
12
The twilight cake is ready。
13
The mold brushes a salad oil, pours into the cake paste, shakes。
14
When the oven is 180 degrees preheated, the cake is moved to 150 degrees before the oven and the oven is baked for about 60 minutes。
15
Look at the high wind。
16
The concussion rebuted after the stove。
17
It's getting cold and disemboweled。
18
You can make all kinds of cream cake, super fine。