Vanilla chili cake -- basic cake
By VicentaLakin
chiffon, which is meant to be snow-silver, is the sound translation of the twilight and softness of the cake. the twilight cake legend was invented in 1927 by a harry baker in los angeles. twilight cakes have a soft and soft taste because of the use of protein cream made of eggnogs, and the taste of light mouths because of the use of salad oil and the addition of water. and it's a great charm for cake to add a variety of spices and to have a better taste. the low heat and the fact that nothing needs to be added to the baking is the reason why it's so high up until now that the baking is characteristic of the twilight cake. this cake uses natural vanilla oil, which is less added。
Recipe Recommendations
- egg yolk of 3
- qingshui 30 ml
- fine sugar 30 grams
- salad oil 30 grams
- Natural vanilla oil a little
- low-gluten flour 50 grams
- egg white of 3
Steps for Vanilla chili cake -- basic cake
1
Preparation materials to separate yolk and protein from oil-free and water-free containers
2
(b) Add fine sugar to the yolk and mix it evenly with an eggbeater
3
Add water evenly
4
(b) Gradually add salad oil blending evenly
5
Add a small amount of vanilla oil mixed evenly
6
(b) Low powder mixing evenly over 1/2 sift
7
Sifting the remaining 1/2 of low-powder mixes to the paste, sticky, and then sifting into the remaining 1/2. (It's much easier to use an electric omelet, I'm tired with a manual omelet;)
8
Equator in the mixer basin is distributed through an electric piston into the egg so that a third of the fine sugar can be added to it; it can be made a little earlier before making the yolk paste, note the hint below)
9
(b) Send it to egg white and add a third of the fine sugar to the hair
10
A third of the remaining fine sugar is added when sent to a visible soft angle
11
(b) Continue to reach the point point where the protein frost looks very bright and is complete
12
Add a third of the distributed protein to the yolk paste, evenly mixed with rubber razors
13
Then the yolk paste is poured into the remaining proteins, evenly mixed
14
(b) Down into a 7-inch mold, press the inner column and shake it on the mat so that the paste is evenly spread
15
Put it in a 170-degree pre-heat oven, 2nd floor of the oven, up and down, and about 35 minutes of roasting; (may be adjusted according to the home oven) this is what it looks like just put in the oven
16
It's the way it looks. It's higher when it's done
17
(b) To be retorted on the cooling shelf as soon as it is out of the oven, completely cooled and then disemboweled; if the flower is to be sprung, the bottom is to be cut off and repaired with a cake knife, which is not necessary if it is to be eaten directly