raisin sesame ricin cake

1

Get in line. You stay out of line and see where the milk is. "Happy."。

2

Clear, separate. Watch out for these two pots. It's possible to split eggs with egg hulls, and it's not skilled to use an egg breaker

3

See? Fresh eggs are different from fresh ones. The yolk flowed. It is not necessary to keep every raw material in a container, which increases the burden of cleaning

4

Milk, corn oil, mix. The osteoporosis contained in the yolk has the effect of emulsing, so that the milk and oil, which would not otherwise be mixed, are perfectly integrated. Is there a magic kick

5

Put it aside, put it aside. ♪ Don't put down the flour ♪

6

An electric omelet sets the protein down to the fish eye bubble, adding one third of the sugar and delivering it to its full melting。

7

Add another third of the sugar, in exchange for the high-end. All the way up to the egg beater. There's a little bump。

8

Add corn starch and the last one-third sugar and continue to pass out。

9

It's sent to mention that there's a point. Hit while stopping to check the state. I'll give you a little bit of a break after a little tip. (Drive it with a razor. You can see the thin bubbles are evenly distributed and stable.)

10

Sifted flour has been added to the yolk paste, and it has been evenly mixed with an eggbeater that had just given out protein cream. "Bring some protein."

11

Smash it for a while, see the state. You can't overstretched, otherwise the pasta will lead to the final cake. It's smooth, not sticky

12

Add two drops of vanilla. (Stealing the smell of eggs, of course, with zero additions. Same sweet

13

When the yolk is mixed, check the stability of the protein cream. If, as in the picture, a little bubble (some rough) is used to stir up the egg with a few quick strokes (no water, no oil, no clean), it immediately becomes delicate。

14

When the yolk is mixed, check the stability of the protein cream. If, as in the picture, a little bubble (some rough) is used to stir up the egg with a few quick strokes (no water, no oil, no clean), it immediately becomes delicate。

15

Preheat oven. 150 degrees. Ten minutes to heat the fire. What about preheating? The heating tube turns red from the original color to the original color

16

Preheat oven. 150 degrees. Ten minutes to heat the fire. What about preheating? The heating tube turns red from the original color to the original color

17

Mixed yolk paste and protein paste. First take a third of the protein cream and fall into the yolk paste。

18

Mixed yolk paste and protein paste. First take a third of the protein cream and fall into the yolk paste。

19

Mixed. Be careful not to circle, insert a razor in the middle of the basin and flip it up from the bottom。

20

Then we'll mix it with the remaining protein cream。

21

THE FACE IS PLATTERED AND DROPPED INTO THE LIVING MATRIX. YOU'LL FIND A LOT OF BUBBLES TO BREAK。

22

First, a part of the face is thrown into the mold, then a raisin, sesame mix is added to the rest of the paste, and then mixed into the mold. The raisins will sink to the bottom of the mold, and when it's cooked, it'll dry

23

Usually to the point of eight. Wrestling: Dropping the mold at about 15 cm from the desktop (caution, do not spill the face). Paddle: A few laps of face paste with toothpicks quickly (which can pierce some of the bubbles or make the face evener)

24

And then the oven is warmed. 150 degrees, about 50 minutes of fire. (Home oven fire is urgent and the temperature is high and the surface is vulnerable to fragmentation. Slow down, honey

25

Cut it open, um, the internal tissue bubbles are flat and fine. It worked。

Sweet Tips: 1. Whipping the meringue is very important, directly affecting the success or failure of the chiffon cake. Pay attention to a few points: (1) When separating egg whites and yolks, make sure to separate them thoroughly. There cannot be a trace of yolk in the egg whites, otherwise it will affect whipping. (2) The bowls used for the egg whites and yolks must be water-free and oil-free, otherwise it will affect whipping. (3) Adding starch will make the meringue more stable. The meringue must be whipped to stiff peaks (lifting the whisk forms small sharp hooks; lifting to form a small curved hook is soft peaks). This process takes about 10 minutes, so be patient! (4) Check the meringue when mixing with the egg yolk batter. If it has deflated slightly, use a clean hand whisk to whip it smooth again. 2. The egg yolk batter should not have lumps; it needs to be uniform but not over-mixed (which will develop gluten), just ensure there is no dry flour. 3. Ingredients: 100g white sugar can be substituted with 80g white sugar + 20g fine sugar. 100g low-gluten flour can be substituted with 80g low-gluten flour + 20g medium-gluten flour. This is more economical. 4. Tools: Using Three Snails (Sanneng) molds is recommended, especially the Three Snails Wuno spatula; it is truly very easy to use.