I'll put on some tea

By VicentaLakin

I'll put on some tea
The more basic the cake is, the more basic the cake is, the more it's done, the more it's done, the more successful it is. For the first time, I've given up easy-to-work cookies and started a long, windy "breathing" study. Perhaps they've gone too far for the masters and the masters, but for the rookies, we're dealing with the temperature regulation of the oven and the problem of hairing and tumbling. So I decided to write a little notes on my newest success story, to explore and study it together. Some of the following experiences are for reference purposes only。

Recipe Recommendations

  • eggs of 5
  • corn oil
  • matcha powder 30g
  • baking powder 1g
  • low powder 70g
  • milk 100ml
  • fine sugar 80g

Steps for I'll put on some tea

  • Make I
    1
    I'LL PUT 30 G FINE SUGAR IN THE YOLK SEPARATION
  • Make I
    2
    I'M GOING TO PUT A LITTLE SUGAR IN THE PROTEIN TWICE, AND I'M GOING TO MIX IT DIRECTLY WITH 25 G OF SUGAR
  • Make I
    3
    The 2-3 tranches have been so entangled。
  • Make I
    4
    Down to the remaining half, 3-4 continues to mix. It's so delicate that it's like a hairy protein。
  • Make I
    5
    IT'S STARTING TO GET TO THE SECOND. IT'S A VERY DELICATE MOVE TO THE FIRST STAGE. THE MIXING WILL STOP FOR A WHILE AND THE PROTEIN WILL BE PROVOKED WITH A MIXER IF THE PROTEIN IS VERTICALLY STRAIGHT. LIKE THIS. PUT THE FREEZER ON。
  • Make I
    6
    The yolk starts with an electric mixer, doesn't usually pass out too long, sugar and yolk mix
  • Make I
    7
    FLOWING INTO CORN OILS OF 50G-70G (BOTH OF WHICH COULD BE BASED ON INDIVIDUAL POPULATION FLAVOURS) MIXED TO THE ABSENCE OF VISIBLE OIL STARS。
  • Make I
    8
    SMASH TO THIS LOOK OK。
  • Make I
    9
    ROLL IN MILK, MIX IT UP. DON'T MIX TOO MUCH, JUST MIX IT UP。
  • Make I
    10
    The mix of tea powder and low powder powder is filtered. Fall into the yolk paste. I still like razors. Scratches I like to flip, and then the flour goes down, and then gently flips from the bottom up. Until after the mix. Slicing, then rubping like a wall. It's just personal. It's also electric and manual. Don't even think about it
  • Make I
    11
    It's a good mess
  • Make I
    12
    The refrigerated protein is taken out by one third and cut in the yellow paste。
  • Make I
    13
    A third of the mess
  • Make I
    14
    And then you pour that part of the mix into two-thirds of the protein, and then you cut it and you cut it. In this case, we're going to warm up the oven
  • Make I
    15
    The mixed cakes pour into the container。
  • Make I
    16
    The oven is hot. Fire up and down at 150. 55 minutes. Baking. (I'm still choosing tin paper because my oven's unregulated book, waiting for cakes to swell, and then I'm going to put it on top. Quick.) Last few minutes. Look at the state. Basically 55-60 minutes of cake is totally fine. But every oven is different. You can take a toothpick, plug it in. There's no residue on it

    • I'll put on some tea Make Tips

    Key Success Factors for Chiffon Cake: 1. Beat the egg whites to the third stage. First, beat at high speed until the egg whites start to feel smooth and look like whipped cream, then immediately switch to low speed. Definitely do not keep beating on high speed. When you lift the beater and the peaks stand straight up without falling over, stop immediately. Place in the refrigerator to chill. 2. Mix the egg yolk liquid with sugar, vegetable oil, and milk. Make sure to whisk until the liquids are blended, but do not whip the egg yolks. 3. Regarding how to handle the flour, I still prefer a spatula. I like to use the spatula to fold; after pouring in the flour, first gently fold from the bottom upwards until mixed. Then, cut and fold, followed by a continuous smearing motion (like wiping a wall). This is purely personal preference; you can also use an electric or manual whisk. (Remember: do not stir clockwise). 4. The first time I saw experts add aluminum foil. I didn't plan to use it this time, but my oven doesn't have separate temperature controls for top and bottom; the top cooks and browns too fast and I can't control it at all. Wait until the cake has fully expanded and started to brown, then quickly cover with aluminum foil. (You must do this quickly; be careful of burns). 5. I feel that the difference between castor sugar, fine granulated sugar, and coarse sugar lies mainly in the price. (Of course, personally I still think fine granulated sugar is better). 6. When pouring into the mold, pour from a height of about 20cm. Do not pour it all in at once. This way, some large bubbles formed during mixing will break. Of course, after pouring, you still need to tap the mold left and right a few times. Don't tap for too long; just enough to shake out the large bubbles. 7. (My Changdi oven) Temperature: Top and bottom heat. Bake on the lower-middle rack. 150 degrees. Bake for 55 minutes. During the last few minutes, poke with a toothpick. If the toothpick comes out clean, it is done. After removing from the oven, drop the cake from a height of about 20cm with the top facing down a few times. Then invert it on a rack at a certain height to cool. Usually one hour. Then remove from the mold.

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