Basic Shifu
By VicentaLakin
So many questions about how I've been doing it in my friends' circle, and why I can't always do it. Think of the chorus I used to go crazy and laugh at my friends and say, "Don't be afraid of failure, it's good to learn from experience. I just walked out. It's like taking a fine picture of Tsing Feng, and it's what I think, and it's written in it, and it's easy for you to communicate. For the sake of clarity, points are crossed in the steps. It's too busy for me. It's taken at night. Materials: Medium eggs seven 70 grams of yogurt corn oil, and 60 grams of low powdered lemon juice, 105 grams of sugar, 90 grams of eggs are so large, big, medium, small, we use medium eggs. The sour yogurt can be well regulated, and it can also contribute to the stability of proteins, either in plain milk or in water. The number of grams needs to be moved to 60 or 55 grams. Corn oil doesn't taste good, making cakes, and, of course, using olive oil or other grease, be careful to choose non-savoury oils and avoid affecting the taste of cakes. Flour must be low-strengthed so that it can be soft and difficult to operate. The main function of lemonade is to screech, which can be replaced by white vinegar, and when making cake with yogurt, acids can be removed. The amount of sugar can be adjusted, with seven eggs and 90 grams of sugar, and a normal sweetness, which can be increased to 140 grams and adjusted on its own. It's usually an eight-inch cake model, five eggs. I don't feel thick enough, so I added seven eggs. The formula of five eggs was transformed: five medium eggs, 80 grams of low powder, 50 grams of yogurt, 45 grams of corn oil, and 60 grams of sugar, which is the formula that I used to use because our eggs were not quantified, so the other materials in the ingredients were not strictly quantified. If you don't make cake, it's easier to use a medium-altitude chime. The three-member family, with a six inch of an empty model, three eggs or four eggs, is easy to eat at once. It is not necessary to use a mid-pit mold, but it is best to use a living bottom to remove the mold. Winds cannot be non-stereotyped, can be detrimental to the height of the wind, and can be prone to problems such as the collapse of the waist. Practices:
Recipe Recommendations
- Eggs medium size of 7
- low powder 105 grams
- sugar 90 grams
- yogurt 70 grams
- corn oil 60 grams
- sweetening
- roast
- several hours
- senior
Steps for Basic Shifu
1
Eggs and egg yolk are separated from the two containers, and the protein is to be filled with a small bowl, which guarantees no oil or water, easy to break, and the yolk one can be smaller. Too many eggs, I don't need separators. If you're new, you can use an egg cleaner。
2
Add milk and oil in the mass to the yolk and about one third of the sugar in the formulation。
3
Smuggle the yolk with your hands。
4
It would be normal to cause a full disturbance, if it were to be full-blowned with coarse sugar, and to mix it later。
5
Activate an electric omelet and add the rest of the sugar to it. It's more conducive to proteomics. It's usually three times, the next three steps, and in practice, I'm usually a hand-held egg-beater, a hand-in-hand sugar, and I'm fine。
6
When the proteins appear to be thick, add。
7
Just one more time。
8
It's a little bit more。
9
After all the sugar is added, the eggbeater can be boosted to the desired state. The ideal state of twirling cakes is not to be too hairy, to pull out the ovulator after turning off the omber, to pull out the triangle, and to have a pointy protein on the omber. In fact, the resistance of proteins to an egg-beater is also evident during the fight。
10
Well, when the protein is done, put it aside, start processing the yolk paste, mix the yolk paste again, and melt it as much as possible, where the sugar is best used with a white sugar or other small particles of sugar. When it's even, you put the powder in the yolk paste, and the powder here can be sifted, and I sometimes try to save things and just add it。
11
Hand pumps and rubber shovels are used in tandem, so that the yolk is even, and as far as possible, do not draw rings and avoid banding. In fact, in the course of operations, it is also possible to use an electric omelet for low-speed mixing。
12
The yolk paste and the protein paste are ready. At this point, the oven will start preheating, choosing 170 degrees. The temperature of the oven is very different, indicating that the temperature and the actual temperature difference may sometimes exceed your imagination, so it needs to be sharpened with your own oven, and it is recommended that high-quality ovens be selected to reduce the number of failures. The oven food, within a given range, can be adjusted in temperature and time, and if the temperature is low, it can be extended for an appropriate period of time
13
Take a small part of the protein paste and put it in the yolk
14
, evenly mixed by the hand that cuts or flips。
15
And when you're done, it's easier to mix back。
16
Put the yolk paste in the protein paste。
17
Cut, it's actually like cutting vegetables。
18
Or turn the rubber shovel from the bottom of the basin, flip it up so repeatedly, that the protein paste is fully even。
19
It's nice and smooth, and a little big bubble is normal。
20
The paste will be thrown into the mould, the bubble will be removed by bumping or the atmospheric bubble will be eliminated by drawing the word “the” with bamboo。
21
Put it in the oven for 170 degrees and 90 minutes. If it's five eggs, it won't take that long. There will be a long, slightly condensed process of cake in the oven, and it will be time to watch the process carefully。
22
After the wind came out of the oven, he fell directly on the board, effectively removed the vapour, and then rebutted, and the seven eggs had had problems with the rebutting, which had to be raised with his hands for a long time。
23
When it's completely cool, the fat tops that grow in the oven will disappear, and when they fall off, it's basically a success。
24
In fact, there is a problem with Tsing Fung, which is completely cool, has to be evenly organized, if not even, and part of it is not loose, which is called sedimentation, which is usually at the top of the circle cake, that is to say, the part of the Tsing Fung chimney, which is actually relatively heavy sedimentation because of inadequate temperature and time adjustments. I had three eight inches of chrysanthemum on that day, and this cut open, and the other two made cake embryos, and then the two were adjusted, and the sediment was barely present。
25
All right, that's all that's left of it。