Eight inches of wind
By VicentaLakin
The baker must stop the Land Rover before it's too soft to taste. Send a record and share it with you, my twilight...
Recipe Recommendations
- eggs of 5
- low powder 100g
- fine sugar 60g
- milk 70ml
- corn oil 70ml
- lemon juice 3 drops
- milk fragrance
- skills
- several hours
- senior
Steps for Eight inches of wind
1
a collection of material, 20 g for sugar, 60 g for sugar
2
the egg yolk is mixed with 20 g fine sugar in a clean pot with no water or oil
3
Pour it in the milk and mix it evenly
4
100g low powder sift into yolk paste. medium
5
It's flat and flat
6
the eggnogs were added to a few drops of lemon juice and the high-speed fish eyebrow was added to one third of the fine sugar
7
Hit to texture and add two little sugars, and continue to mix until you pull up the bend wetness to add all the fine sugars
8
Keep hitting dry bubbles, i.e. when lifting an egg-beater, the protein pulls out a short, straight angle. I don't want to lose too much
9
Take a third of the protein paste and add it to the yolk paste
10
When it's rolled, the yolk paste is poured into the protein paste, and the same is used for bottom-up and up-blending and cutting. It's a small number and it's very fast. Bubble
11
Scratch it in the mold, scratch it on the table a few times and shake the bubble in the cake
12
The oven is set at 150 degrees medium 60 minutes and the cake is coloured and covered with tin paper. When you're out of the oven, the buttons don't collapse for two hours
13
Done
14
Soft
15
Fine