Six inches of windcake
By VicentaLakin
It's been a long time since the cake was made, and my family's friends and friends are seriously protesting that I haven't moved the oven for a long time. It's always cake rolls, easy and fast, and it'll be done in half an hour before the egg knocks and the cake comes out of the oven. And the six inches are longer and easier to bake, either to shrink, to crack or to collapse, and I've seen it all. Today's six-inch base twilight cake, ignoring the small cracks in the middle, is generally satisfactory. And this is the first time that this demography has been tried without any tools. As long as the cake is baked for enough time, it's hardly a problem。
Recipe Recommendations
- sweetening
- roast
- several hours
- simple
Steps for Six inches of windcake
1
The proteins of the three eggs were added to a small amount of starch and three drops of white vinegar, which were added to 40 grams of white sugar three times, with a rigid hair bubble. Lifting an egg-beater will pull out a strong angle。
2
The egg yolk of three eggs was added to 43 grams of milk, 37 grams of vegetable oil and 10 grams of sugar, which was fully evenly mixed. Finally, 60 grams of low powder。
3
It's even, it's yellow paste。
4
Take a third of the protein to the yolk paste。
5
The protein and the yolk paste are fully evenly mixed in the form of a blend, and the yolk paste is given。
6
The protein yolk paste is mixed into the remaining protein。
7
Put the mixed paste in the 6-inch mold. The oven is 140° 1 hour in the second inch and can be released in about 160° 15 minutes. When it cools down, it presses the cake down around the mold, separates the cake from the wall of the mold, and then the top of the cake can be removed with both hands down。