Six inches of windcake

Recipe Recommendations

• eggs of 2
• tasteless salad oil 30 grams
• pure milk 30 grams
• low-gluten flour 45 grams
• fine sugar 10 grams

• sweetening
• roast
• an hour
• ordinary

Steps for Six inches of windcake

1

Bigger eggs, two. First we separate the yolk from the egg。

2

30 grams of salad oil, 30 grams of milk, 45 grams of low powder, 40 grams of sugar, 10 grams of sugar

3

The egg-pumper hit the egg clean to the bubble

4

Forty grams of fine sugar were added three times to the protein, each adding one third to the protein, with a low-speed disturbance to the fine form。

5

A portion of the fine sugar is then inserted into the protein, and sent to the corner where the convoluted protein is brought up。

6

It's a straight angle when it's put in a thin sugar to the protein. So that's the successful protein. But be careful not to overwhelm。

7

The finished protein is placed in the freezer and then added to the yolk 10 grams of fine sugar blending。

8

Then add 30 grams of milk evenly。

9

Add 30 grams of odourless salad。

10

Sift 45 grams of low-banded flour, which must have been sifted。

11

Combination of the technique of tumbling above the yolk paste, bearing in mind that it should not be convoluted, if excessive mixing leads to a convulsion of the paste and to the collapse of the wind。

12

Add a third of the protein to the yolk paste and mix it up and down。

13

Add all the proteins to the yolk paste evenly. Same up and down, don't overwhelm。

14

Smiling the good face。

15

Load the mold and then lift it a few times, and shake the face of the air bubble。

16

The pasta is put in a pre-heated oven, mid-floor, 150 degrees, 35 minutes. The ovens have different power levels, time and temperature for reference purposes only。

17

When you're out of the oven, you're going to have to rebut it and drop it when it's cold。

Six inches of windcake Make Tips

Recipe Categories

• Hurricane cake recipes