Ten inches of windcake

1

Prepare the materials and weigh them. One, it's a water bath, so you're going to have to wrap a non-comfort-resistant live bottom cake mold on tin paper and ignore this step. 2, flour and salt need to be screened together. 3, Protein yolk separation (protein may not have a thread of yolk, otherwise it is not easy to pass out). Protein basins should be free of oil and water, and stainless steel basins should be used。

2

Add nine yolks to 50 grams of fine sugar and break them up with a puncher. Don't throw the yolk out. (Big egg, use eight)。

3

In three minutes, 90 grams of salad were added (side-drummed), evenly mixed。

4

65 grams of pure milk and 65 grams of fresh orange juice (with mixed sides) in fractions until they are evenly mixed. Except for orange juice, you can change to another juice! If milk and fruit are not available, then they can also be replaced by 130 grams of water)。

5

Flour and salt need to be mixed. I don't use bubble powder in this formula. If powder is to be used, then it should be sifted with flour at this time。

6

After screening, the mixture of flour must be evenly mixed again with hands or tools. (If not evenly mixed, cake chops or other can easily appear)。

7

The mixed flour was added to the previously mixed yolk mixture, which was smoothed with a rubber razor. It should not take long to flip, so that the flour doesn't get cramped (if the flour gets cramped, it can cause the cake to taste too softly and affect the cake's taste). And here's the second way: you can sort out the mixed flour directly over and over and over again。

8

You can flip it, you can cross it, but don't do it in circles! It's a good yolk paste。

9

Let's get ready to go with the protein! It's about a third of a bottle。

10

The distribution of proteins to 100 grams of fine sugar is to be added three times: the protein is to be hit with an egg-beater to the level of a fish eye foam, with the first one third of fine sugar (33.3 grams). (Of course, it's normal to use an electric eggmaker, because my eggmaker has overburned the motor. You can do it manually without electricity! If you don't have any friends at home who buy electric eggmaker and ovens, you can use the manual eggmaker as a method, and then make cake with an electric cook or a steam cake。

11

Continues to cause the protein to become dense, in a thick, thin foam state, with a second addition of one third of fine sugar。

12

It continues to stir up the protein in a thicker state, with a tattoo on the surface and, for the third time, a third of the remaining fine sugar. (If too many sugars are added at a time, this can hinder the bubbles of proteins, so it is common to use sub-sugars at more than 8 inches of protein. If it's as small as six inches, you can opt for a one-time sugar addition because the fine sugar is relatively small)。

13

Again, when it comes to the egg-beater, the protein pulls out the curved angle, it's reached the level of wet hair. If it's a twilight roll, the protein will be fine. But if we make regular twirling cakes, we still need to get on with it. (A preheat oven, set at 150 degrees, 10 minutes)。

14

When lifting an egg-beater, the protein pulls out a short, straight angle, indicating that it has reached the state of dry bubbles and can stop the disturbance. If you overwhelm your head, the protein starts to appear in block form, which could result in the failure of Tshire. (Oh, look at my hand-stamped protein. It's 25 minutes. It's soft. It's a few minutes。

15

You'll have to mix the texture with the yolk paste three times. First take a third of the protein to the yolk paste. It's smoothed with a rubber razor (twirling from the bottom up (like a chow), and not entangled in order not to melt the protein). For the second time, the same one third of the protein was evened, and for the third time, the whole of the yolk paste was poured into the protein-rich basin, evenly by the same hand, until the protein and yolk paste were fully mixed. (Sweetly): It must be fully balanced, fast, and the protein will melt if it's mixed for too long, and it should not be too strong or too light to operate, but the protein is not as fragile as it thinks! Instead, it is careful and more mixed, which leads to the transformation of the kamikaze cake into an "anger cake"。

16

The raisins were then added, the raisins were evenly rolled, and the mixed cakes were thrown down into the molds, and they were evened. (The raisins can be made with warm water earlier or with rum). (In addition to raisins, cooked red beans can be used or added according to the material you like, not too much, just the right amount)。

17

It's a mixed cake paste, and it's supposed to be thicker and evenly yellow. Put the cake in a sticky mold, which can't be polished to prevent the cake from being attached to climbing. The surface can also decorate the raisins, or any other pattern, with a hand-held mold, which will shock twice on the table, and the internal bubbles will be blown out, then put into a deep grill, pour half a plate of water into a deep grill, and then put in a pre-heated oven, mid or lower, 150 degrees, or about 68 minutes of baking. (My is a 25-liter oven in the Foun Hall, with temperature and time only for my oven, for reference.) Since the temperature difference varies for each oven, the temperature set and the bake time can be adjusted to the temperature of the oven itself。

18

It's the 25th minute of bakery, when the house can smell the smell! It smells good

19

The baking took 25 minutes and covered the cake with tin paper. (This step is only appropriate for oven capacity, temperature imbalance, two heaters too close to food, easy to bake food, hard-to-serve ovens with tin paper. If the oven has a large capacity of more than 30 litres, is evenly heated and hardly needs tin paper, ignore this step directly)。

20

Baking has been going on for 68 minutes and ready to go. When the time is up, turn off the power and get out of the oven. If the temperature of the oven is not known, and the cake is ripe at this time, it can be inserted with toothpicks to see if there is any residue on the toothpick. If they're not ripe, they can continue to bake, and the extra time is set, depending on how well the cake is cooked, to draw lessons for themselves)。

21

Fresh-out chili cake, about 9 centimetres high. (Hand-out protein, same as a tall one。

22

With a couple of pictures, the buttons didn't come back in time, and he was short

23

Frozen cakes, which are brought out of the oven, can not be removed until they are rewinded to the cooling shelf. (Don't cool it off, the cake will turn back)。

24

Strip. You can use a special demoulder — you can first circle around the edge of the cake, then lift it up with your hands. A bath's baking. The mold is very clean. There's nothing to cut

25

Twilight cakes. They're free to use, and they can be used to make all kinds of flower cakes. It's delicious to eat directly。

26

Twisting cake cut。

27

Let's have a taste of the casserole cake

28

Another photo of Chi Fung

29

Attached to my book is a table of the sizes of the cake round. For information purposes only。

30

Attach a copy of the size of the cake, the weight of the cake, the number of people consumed against the conversion reference table. (Translation reference tables are from the network。

31

Attach a table of material conversions (sourced from the network). Here's the egg, the bigger one, the smaller one about 55 grams。

TIPS: 1. When making a chiffon cake, use flavorless vegetable oil. Do not use peanut oil, olive oil, or butter; these oils with strong flavors will ruin the light and delicate texture of the chiffon cake. 2. Ensure the bowl for holding egg whites is free of oil and water; a stainless steel bowl is preferred. The egg whites must not contain a trace of egg yolk, otherwise they will not whip easily. Stop beating when the beaten egg whites can form a short, upright peak. If over-beaten, the egg whites will start to become lumpy, which will cause the chiffon cake to fail. 3. After sifting the flour, be sure to mix the flour mixture evenly again by hand or with a tool. If not mixed evenly, the cake may crumble or have other issues. If you want a very fine texture, you can also reduce the flour by about 10 grams and add about 10 grams of cornstarch. 4. Regarding mixing the yolk batter and egg whites: This is a major issue in making chiffon cakes, so be sure to mix thoroughly and evenly. You must use the folding motion; do not stir in circles. The action must be quick; if the mixing time is too long, the egg whites will deflate. The folding force should not be too violent, nor too light; be bold in your operation—the egg whites aren't as fragile as you imagine! On the contrary, being too careful leads to uneven mixing, which will determine the success or failure of the chiffon cake. 5. The oven must be preheated 10 minutes in advance. Before putting the cake batter into the oven, ensure the oven temperature is sufficient. 6. If the oven capacity is small, it is easy to burn the food, so cover the surface of the cake with a piece of aluminum foil. 7. To judge if the cake is cooked, you can insert a toothpick to see if there is any residue on it. If it is not cooked, continue baking. 8. Once out of the oven, the chiffon cake must be immediately inverted onto a cooling rack until cool before removing from the mold. Removing the mold before cooling will cause the cake to shrink; and the decorating cream will melt. 9. In hot weather, it is best to refrigerate the eggs for one or two hours before taking them out to use. Refrigerating eggs before use in summer also helps to cool them down, because the optimal temperature for eggs used in making cakes is between 19°C and 22°C. 10. Usually, for every size increase in the cake, lower the temperature by 5-10 degrees and extend the baking time by 10-15 minutes. However, this is not a rigid standard; adjustments should be made based on the type of cake and the actual condition of the oven, which requires flexible mastery on your part. 11. Use a cake mold that is not non-stick. Do not grease the walls of the mold or line it with parchment paper, to avoid hindering the cake from clinging and climbing up.