A omelet cake

1

Clean the mixer first, no water. Otherwise, it's not going to work. One by one in the mixer, and if the egg shell falls, it will be cleaned. And then the sugar, the tower powder, the salt, was added to the barrel。

2

Fill it with an egg bucket and mix it at medium speed. It is crucial that sugar melts to its full extent. While doing this, doing the third step at the same time

3

The second step should be done simultaneously. Flour is sifted with flour, so that particles can be filtered out. And you can sift a lot of air. Do that out of cakes more loose. It is also called powdered powder, gish powder, milk powder and flour. Puffed powder is a chemical pine, gish powder is a fragrance, and milk powder is a fragrance。

4

When step two and step three are done together, the high-speed mixing is used instead. Add cake oil to the barrel at the same time, and you must do it at high speed. It's about 20 minutes. It's different in winter and summer. Specifically, it is able to tie and write butterflies on the slurry with a slurry flow, and it is clear that the cones are visible. You can't fall with a chopstick. It's as thick as the cream on the birthday cake, three to four times as much as it was. It's a crucial step to get rid of them。

5

When it's done, it's medium speed. The third stage of the flour is slowly added to the barrel and is evenly mixed. We can't mix it too long. It'll melt. It means that the bubbles that are filled with a large amount of bubbles disappear, and the basic principle of flaccidness is to fill the product with bubbles, and the tissue is fine and flexible。

6

The first step must be taken at the same time or at the same time. Because this step must be seen to succeed. This could be done before the first step, with salad oil combined with liquid sodium. The scale is 3:7 because cakes made from liquid souffles are filled with attractive gold yellow, preferably with souffles, because cakes made from souffles are sweeter

7

Turn off the eggmaker and remove the mixer. Put the slurry in the bag and squeeze it into the oven. About two-thirds full because the roast will swell. It's a good look. It won't stick together because all the cakes are cooked. Some sesame, raisins (to be immersed in water for reuse) or guacamole or fried peanuts. It'll taste better when it comes out. It's better to choose a single one, not a string。

8

The oven is to be preheated at high speed and the temperature is set to 200 degrees and 210 degrees. Depending on the actual temperature of the oven, some of the ovens have a stronger fire and can be lowered. For example, the surface of the fire is dry soon and it's not ripe yet. And that's the fire, and the one on the top that doesn't know what's underneath. That's the fire. Bread with flexibility

9

You can't open the oven in the middle when you're baking, because it shrinks in cold. It doesn't get loose. Baking is done in a colored state on the face of the cake, and it is done on the back of two dishes. After roasting to nine points, open the oven door to ensure that the cake does not shrink and harden. It's better to use the souffle on the cake. It's two minutes in the door, and it's even more corky on the finished products。

10

It's hot enough to be bloated. You can't cool it down before it's dried up by the heat. And it's gonna shrunk, and it's gonna take so long to do something that doesn't fail。

The underlying principle of food freckles is to induce chemical or biochemical reactions that generate large amounts of gas in flour-made foods, which expands the size of the noodles or paste to the full, while the flours form a network that sustains the gases and becomes evenly porosed by the gas, so that the foods are lax, soft or soft, and so that we can form the various noodles we know. It's a commercial formula. It's a high return. Don't make my formula with a five-litre eggmaker. It's impossible. Mine's 30 liters of buckets。