Six inches of windcake
By VicentaLakin
It's perfect to make a birthday cake with a twilight cake。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Six inches of windcake
1
Get ready. Set the material you need
2
Protein and yolk separation (protein)
3
Isolation of protein and yolk (Yellow)
4
The protein is added to a little bit of white vinegar or lemonade, which is given out with an egg-beater, which is added to the sugar three times, and which in turn helps clear the bubble。
5
Until you bring up a small, strong triangle on the egg beater
6
Add sugar parity to the yolk and three times corn oils (which can be replaced with non-favourable oil) and mix evenly
7
Added to sifted low powder, made more delicate paste
8
The cross is even. Do not overwrite
9
After the yolk mix, add a third of the protein, flip it evenly, flip it up from the bottom of the pelvis, not roundly, or the flour will rise and mix it quickly so that it doesn't melt
10
Smash it evenly and then pour the yolk paste into the remaining proteins fully mixed (must be tumbled, fast, can be tumbled) and then pour into the six-inch cake mold, wipe the surface slightly with a razor, and then crush the table two or three times, shake the cake in the air, 120-degree pre-heat oven for five minutes and put it in the cake
11
120 degrees cold, 35 minutes baked, at which point the cake was about to reach its highest level, then moved to 150 degrees 25 minutes to color the cake, baked it (with a different temper in each oven, with a cooler color, with a toothpick inserted into the cake body, with a clean toothpick stick on it indicating that the cake is baked). It cools out and falls back, and it's just flat。
12
Isn't it pretty after disemboweling
13
Long and high, too。Six inches of windcake Make Tips
1. Eggs are easier to beat after being refrigerated.
2. The egg whites must be beaten until stiff peaks form.
3. When stirring the egg yolks, use a cross or linear motion to avoid developing gluten and to help mix evenly.
4. After mixing the egg whites and yolks, fold quickly; do not stir in circles to avoid deflating the batter.
5. Baking at a low temperature makes the surface less prone to cracking; increase the heat after it has risen, as it will have reached its maximum height and be less likely to crack.