Honey Chifeng
By VicentaLakin
The square is a reference to the small kitchen formula for two eggs, but it's always sweet, and the egg tastes so heavy. So it's been improved and improved to become this super-low sugar-free, egg-free honey chime, a healthier formulation. Sweetness is what I think it is. If you like sweet, sugar and honey can double. The sugar that gives the protein cannot be replaced with honey, and the vinegar is to prevent the smell of the egg。
Recipe Recommendations
- eggs of 2
- honey 20 grams
- water 20 grams
- vegetable oil 20 grams
- low-gluten flour 33 grams
- white vinegar 2.5ml
- white granulated sugar 15 grams
- sweetening
- roast
- an hour
- simple
Steps for Honey Chifeng
1
Separate protein and yolk. A pot of protein must be free of water and oil, and when separated, no yolk should fall into the protein。
2
the protein is distributed to the fish eye in the form of a bubble, adding white sugar 5g and 2.5 ml of white vinegar. keep going。
3
protein is sent to expand volume, adding white sugar 5g. keep going。
4
the proteins are sent to the air bubbles that appear in detail, adding the last white sugar 5g. keep going。
5
The air bubble is almost invisible in proteins, and the whole body is thin and smooth, i.e., dry hair bubbles. Place a side。
6
The oven is 150 degrees on fire, 165 degrees on fire and 10 minutes on heat。
7
the yolk joins honey 20g and breaks with an egg-beater。
8
add 20g of water and 20g of vegetable oil, evenly mixed with an egg-beater and fully emulsed。
9
scan low-banded flour 33g, evenly blended like chowder. you can't mix it with an egg-beater, you can do it manually, you can draw a cross, you can get a concussion and a protein bubble。
10
Take half of the distributed protein and add it to the mixed yolk, like scoffing, evenly from the bottom。
11
The mixture is evenly mixed into the remaining distributed protein, evenly mixed。
12
Translating a uniform mixture into a six-inch living ender. It's a light shock, and it's thawing the atmosphere。
13
Send it into the oven. Fire 150 degrees, fire 165 degrees, fan 40 minutes. The oven was baked and dropped twice from the height of 30 cm from the table, before being retorted to cool and demould. There you go。