Autumn Loves the Copper Turn
By VicentaLakin
although it is winter, the weather in guangdong is still relatively slow, and it is only now with a slight autumn, with a cool autumn wind, a warm cup of green tea, and the preparation of the twig turn for the weather, which is a copper turn, but is not pan, using a stand-alone morning burger model, i put rose sauce on the cake, a strong rose cursing the taste bud, blending with sweet cake in the lips, and warming my heart and stomach。
Recipe Recommendations
- eggs of 2
- pure milk 20ml
- low-gluten flour 20 grams
- fine sugar 20 grams
- corn oil 20ml
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Autumn Loves the Copper Turn
1
Material photos
2
Put milk and corn oil in the yolk and mix them with eggs
3
Sift down and paste and put it evenly in eggs
4
Protein out, sugar in three. Not once
5
The oven is 180 degrees preheat for 10 minutes, adding a third of the protein to the yolk paste, evening it with a razor
6
And pour the yolk paste into two-thirds of the protein and mix it evenly up and down
7
Put the cake in the mold, about two-thirds
8
Put it in the oven, 180 degrees and 25 minutes
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The cake is climbing in the oven, and the top is arched
10
It's a cold look
11
Completed ChartAutumn Loves the Copper Turn Make Tips
1. Since my oven is 65L, when I bake them together there is actually an extra portion for a Swiss roll. If you are simply using three Yangchen burger molds, just make it according to the recipe as written.
2. Adding fine sugar to the egg whites in batches allows for better whipping and greater stability; you can choose to add the fine sugar for the first time when large coarse bubbles appear.
3. Because the cake will deflate to a certain extent, it is relatively flat. Adding some rose jam on the surface adds a special autumn flavor. You can also sandwich rose jam in the middle, making it a fairly thick Dorayaki.