Six inches of windcake
By VicentaLakin
This formula can make a six-inch cake. I've been trying to make a twilight cake, but seeing all kinds of recipes and all sorts of things about the cuisine cakes with the name "we have to be mad seven times to do it." But because a friend's birthday is a few days away and wants to buy a cake, but a friend doesn't want to spend the wrong money, and I've made a hard offer for it... for the first time, because the ovens are hot and the proteins aren't blowing dry bubbles. The second temperature was adjusted, albeit fractured, but not as bad as the first one, and this time it didn't collapse, the interior was so soft, it should be successful. And then the third complete success... thought it would be easy to make a twilight cake with your heart.
Recipe Recommendations
- egg white
- egg yolk 43G
- fine sugar
- milk
- vegetable oil 46g
- low-gluten flour 73g
- baking powder 3g
- sweetening
- baking
- several hours
- ordinary
Steps for Six inches of windcake
1
prepare all materials: egg clean 79g, egg yolk 43g, sugar, 18g, sugar, 40g, milk 47g, vegetable oil 47g, low-banded flour 73g, powdered powder 3g. (no vegetable oil in pictures, directly added at the time of production, save one oil bowl)
2
first, 18 g of fine sugar is added to the yolk, and the hand-plug is even.
3
pour 46g of vegetable oil, evenly mixed.
4
in the milk 47g, evenly mixed.
5
It's normal to pick up bubbles during mixing.
6
add 73g low-banded flour and 3g powder.
7
Smash it evenly with a rubber razor. Smash it for a long time, so as not to create a noodle. Put it aside.
8
The bowl must be free of oil and water, or it can affect the discharge of the egg.
9
This is the first time the picture is made, and you can see that the tip of the protein from the bowl is bending, not the straight angle, and that the protein is just passing into a wet hair bubble, which needs to be sent back to a dry one
10
Take a third of the protein, add it to the yolk paste, flip it down, don't draw circles. I'm not sure
11
Smash the remaining proteins into the yolk paste.
12
Down into a six-inch cake mold.
13
Light blow out the bubble. Put it in the lower part of the oven.
14
If you're ready to bake, you're going to have to take the toothpick and insert the cake vertically, and see if you have the cake paste. If you have the toothpick clean enough to prove that the cake is cooked, then you're going to have to bake the cake again.
15
The third eight-inch was a success, and it didn't crack. (Don't mind if there's a crush on it, you can put it upside down on the grill.) Eight-inch formulations: eggnog 132, egg yolk 72, sugar 30 (ball yolk), powder 5, milk 78, vegetable oil 77, fine sugar 70 (emelon clean-up), barbed flour 123, eight inches for 55 minutes.
16
I'm crying by my own flowering technique...