It's an original chili cake
By VicentaLakin
It's sweet and sweet. It's so delicate
Recipe Recommendations
Steps for It's an original chili cake
1
Twenty-four hours after the eggs were frozen, the eggs were separated, the egg was separated into an oil-free and water-free basin, and a third of the fine sugar was dumped and the eggs were beaten at a low speed. Hit out with big bubbles。
2
Add two thirds of the fine sugar. We're going to take a slow turn
3
SCATTER INTO THE LAST FINE SUGAR AND TURN INTO DRY PROTEIN. (EGGS WITH POINTY POINTS.) AND THEN WE PUT THE PROTEIN IN THE FREEZER, AND IT'S READY。
4
The yolk is placed in 30 grams of white sugar, which is dispersed by hand, and then drops into one or two drops of vanilla, pours into milk, mixes up to milk yolk and mixed with white sugar。
5
Add salad oil, stir up to no oil stars。
6
Puff powder and low powder are sifted to the yolk paste with a razor to the point where there is no dry powder. It's fine to see it。
7
A third of the amount of protein is taken from the freezer, which is cut in the protein (do not mix or flip the pointer)
8
Sliced yolk paste, poured into the remaining proteins, fully cut。
9
Cut the good yolk paste, pour the mold. I used the bottom. Don't push too hard on the table. Or the pasta comes out of the ground. When the bubble pops out, you can enter the oven. When the cake swelled, I added a layer of tin paper. And then continue to bake. And remember to put it up fast. Or the cake will collapse. Waiting for the cake to come out is a feeling you can't say. Fear of failure. Looking forward to catching up。
10
WHEN WE GET OUT OF THE OVEN, WE'RE GOING TO PUT IT ON THE RACK AND WE'RE GOING TO BE COOL。It's an original chili cake Make Tips
1. The eggs must be beaten to stiff peaks.
2. After beating the egg whites, refrigerate.
3. Fold the egg whites and yolks together.
4. Remove from the oven and invert. (Ensure there is sufficient airflow underneath. Do not invert directly onto the table.)