It's a low-temperature stench
By VicentaLakin
Tsim Fung is a permanent topic in the baking world, and success and failure involve too many factors; only through continuous exercise and finding the right formula will it get better and better
Recipe Recommendations
- low powder 80g
- pure milk 60g
- Shelled egg
- salad oil 50g
- fine sugar 80g
- salt 1 teaspoon
- sweetening
- baking
- several hours
- senior
Steps for It's a low-temperature stench
1
Prepare the raw materials
2
Separated from the omelet, the egg yolk and the omelet are poured into clean and dry containers; the omelet is placed in the freezer room of the refrigerator for freezing。
3
Put pure milk in the container
4
Put the salad oil in the container
5
Smash it with your hand until it's fully integrated. Sensor
6
Put it in yolk
7
A hand-to-man egg-to-egg-to-eat swirl, which can flow quite naturally, without heavyness. Sensor
8
Scan 80 grams of low-banded flour
9
A hand-pumper to mix the yolk paste and flour, and then the clockwise, evenly until no particles
10
The egg is frozen seven, eight minutes or so, with a small spoon of salt; the sugar is added three times (with a preheated oven of 10 minutes, a fire of 130 degrees and a fire of 100 degrees)
11
When the electric omelet turns to the maximum barrier, and the clockwise moves around 50 strokes along the side of the container, it comes up with a net-like foam that falls into the first one-third of the fine sand. Sugar
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And then he goes up to the maximum, he hits around a hundred strokes at the speed of the clock, he pulls up the head view of the egg-beater, and when the protein doesn't drop, he falls into the second one-third of the sand. Sugar
13
And then you go on to the maximum, and you hit it at about a hundred strokes at the speed of the clock, and there's this big bend, close to dry bubbles; then you add a third one-third sand. Sugar
14
Finally, we'll lower the egg-beater to the middle stage, and we'll do it at the speed of the clock, and we'll do it every 20 times; it'll stop until there's a short triangle angle of protein cream
15
The successful protein cream trail is clear, light and strong
16
A third of the protein cream is mixed up in the yolk paste, from the bottom up, and the sides can turn the basin, and the movement must be light and fast。
17
Put the yolk paste back in the protein cream, and the final state is a little dense
18
Falling into the cake mold, it's about eight, not less than seven
19
Put 120 degrees on the oven, 100 degrees down, 2nd floor down, 90 minutes
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Put it in there for about 20 minutes, and it's going to go halfway
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In about 40 minutes, it's full
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70 to 80 minutes ago, the cake began to smell very rich
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It's 90 minutes out of the oven, and when it comes out of the oven, it's gonna have a big bang, and it's gonna feel like it's tough
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It's cold. It's not thick
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Let's have a positive picture
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Side
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Bottom, color doesn't go deep
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Side
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Completed Chart
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Completed Chart
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At noon the next day, when there was sun, the same internal organization came. It's the best thing I can do after I've tried a lot of squares and practiced many times