Bye cake
By VicentaLakin
Recipe Recommendations
- protein 160g
- fine sugar 20g
- lemon juice 5 drops
- egg yolk 80g
- salad oil 50g
- low-gluten flour 90g
- milk 60g
- sweetening
- baking
- several hours
- ordinary
Steps for Bye cake
1
The eggs were separated, the materials prepared were overstated, and the lemonade drop was 5 drops in the egg purifier。
2
20 g fine sugar is added to the yolk and is modulated with a manual omelet。
3
Milk and salad oil are mixed manually with an egg-beater to the oil water, which is mixed in yolk。
4
Sift 2/3 low-banded flour into yolk。
5
The first smoothing of the yolk paste is shown。
6
Sift in one third of the remaining low-banded flour mix。
7
The fine sugar was added to the protein three times and sent to hard hair bubbles (10 distributed)。
8
Take one third of the protein cream and mix it evenly with a razor。
9
Puts the flat paste back into the remaining protein cream, evenly with a razor。
10
Flows the surface bubbles under two to three oscillations by pouring the modulated cake into the circle。
11
The oven is 170 degrees preheated for 10 minutes, a rounded model is placed above 170 degrees above the bottom of the oven, and a sharp knife crosses the oven for 150 degrees and 12 minutes。
12
The cross-cut cake is placed above the bottom of the oven and is roasted at 130 degrees for 60 minutes, as shown in the chart。
13
The cake that finished the oven, as shown in the picture, was fairly uniform。