Six inches of windcake
By VicentaLakin
I don't know when it started last month, it collapsed, remembering how many times I did it before, and remembering that it didn't collapse when I first came into contact with Chi Chi, but it was in a hurry to retreat and see how imperfect it was when it started. It's because it's not perfect, it's not perfect for two months, it's not good for you to bake, it's not bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you to bake, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you, it's bad for you to feel bad for me, it's good for you, it's good for you to have a good, it's bad for you to have a good, it's good for you to have a good
Recipe Recommendations
- low-gluten flour 45 grams
- vegetable oil 30 grams
- milk 30 grams
- eggs of 2
- fine sugar 30
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Six inches of windcake
1
The eggs are large, between 65 and 70 grams, and the oil chooses sunflower or vegetable oil, rather than peanut oil and butter
2
First, two clean basins, a container with an egg cleaner that is free of oil and water, a few drops of lemon juice added to the egg clear, an egg clear with lemon juice that helps stabilize the egg when the egg is out, an egg that can be tested does not melt easily, and no lemonade that uses white vinegar or turquoise powder, the same thing
3
Pumper slows down, egg clears into a third of the fine sugar when it comes to a dense bubble
4
When the egg clears up to a thick bubble, a third of the fine sugar is added
5
When they hit the line, they added the remaining third of the fine sugar, and they continued to hit hard hair bubbles at high speed
6
The hard-tempered protein frost suggests that an egg-hitter can see a sharp, uncut angle, and the air bubbles of the egg-cleansing are so thin that they're as thin as the cream that they are
7
When the egg is ready, you can put it on one side or in the freezer
8
While pouring the oil into the yolk, the egg-beater continues to stir at a low rate to the point where the yolk is not separated from the yolk
9
Let's pour milk into the yolk
10
Low-banded flour sifted into yolk
11
Scratched with a razor to form an ostrich without particles
12
Take one third of all the eggs out to the yolk paste and mix them with the hand of cutting or flipping. even
13
Put the mixed yolk paste back in the squirm, or do the twirl or twirl, do not be too careful to flip, don't mix too long to cause the tumble
14
The mixed cake paste should be thick and light, as illustrated
15
Throw the cake into a six-inch cake mold and lift it up and keep the table horizontally and shake it a few times
16
Put it in the oven between 120 degrees of fire and 160-170 degrees of fire, and then bake the cake up to its highest point in 20 minutes, at which point the fire will all go up and down to 150 degrees and continue to bake for 20 minutes
17
It's been baked for 20 minutes, and then it's 150 degrees
18
Crash a few times when the cake's out
19
Clean hands, cakes. This is the best cake I've ever baked
20
It's perfect
21
Division isn't perfect, but it's good