It's the way it's done
By VicentaLakin
TWISTING CAKES, WHICH ARE THE BASIS FOR BAKING, CAN BE SAID TO BE SIMPLE OR DIFFICULT, BECAUSE MAKING TWISTING CAKES REQUIRES A LOT OF ATTENTION, AND IF ONE STEP IS NOT DONE WELL, THE FINAL PRODUCT IS AFFECTED. THIS IS A SQUARE OF EIGHT INCHES. WE'VE GOT A SECRET TO SUCCESS. ROOFBOX: PE 5326
Recipe Recommendations
- egg yolk of 5
- low-gluten flour 90 grams
- salad oil 50ML
- protein of 5
- fine sugar 80 grams
- pure milk 50ML
Steps for It's the way it's done
1
Prepare all the material
2
Separate eggs from egg yolk
3
First the yolk paste, first the hand-plug the yolk
4
Add 30 grams of fine sugar
5
We'll use the electric omelet to mix it down to lighten it down
6
and then you mix it with 50 milligrams, and you mix it evenly
7
it's also mixed with 50 milligrams of milk
8
At this point, there are bubbles on the mixed liquid
9
Finally, 90 grams of low-strength flour are sifted, first hand-mixing liquids with flour, then low-speed electric egg-plugs to smooth, thin and non-smoking particles (first hand-mixing liquids with flour is due to the fact that flour does not fly when it's mixed with electric egg-pumpers, and the mixing of yolk paste is important for the mixing of twilight cakes)
10
The mixed yolk paste is dense, as shown
11
Protein frosting: Cleaning the eggs into a pelvis-high (must be an oil-free, water-free, clean vessel) with a high-speed impact in an electric omelet
12
Add a third of the fine sugar (50 grams of sugar, three times)
13
I'm going to use an electric omelet to hit the thin foam at high speed
14
Add another half of the fine sugar, and turn the speed up to a state where it's visible and will not disappear immediately
15
Finally, the rest of the fine sugar goes into dry hair bubbles
16
Mixing of yolk paste and protein cream: one third of yolk cream to be added to the yolk paste, evenly mixed with rubber razors (note to mix the face with the hand to be rolled from the bottom up, not to stir it up, avoid bubbles)
17
Take another half of the protein cream into the yolk paste
18
Finally, all the paste from the yolk paste was poured into the rest of the protein frosting, and it was evenly smooth and thin
19
When you're done, you pour the cake paste into an eight-inch round cake model, fill it up to eight cents, and then take it a little bit off the table and blow the bubble out of the cake
20
First turn on the oven, 165 degrees preheat 10 minutes, then heat it up, then put the cake in the lower part of the oven, up and down, 165 degrees, 30 minutes
21
The cake is growing slowly, and in the process of baking, don't open the oven door at will or lower the temperature
22
When you're done, take out the cake, snort it on the table, shake it out. Hot air
23
And then it's in the middle of the two dishes, like a map, so that the cake doesn't collapse, and the heat inside is released
24
Once the cake is completely cooled, it's off the grid