Six inches of muscular cake
By VicentaLakin
The first piece of cake you made when you first came into contact with Chi-Fung was a mess. It's not too long before you've worked hard to succeed
Recipe Recommendations
- low-gluten flour 55g
- eggs of 3
- pure milk 30ML
- corn oil 30ML
- fine sugar 10g
- lemon juice 2.5G
- sweetening
- roast
- an hour
- ordinary
Steps for Six inches of muscular cake
1
Prepare all materials to separate the egg yolk from the water-free and oil-free basin
2
The egg yolk goes with the sugary little one
3
Add pure milk mixing evenly (note: mixed to a phenomenon of no oil separation of yolk fluids)
4
We're gonna have to add oil to it
5
Flour is twice sifted into a homogenous yolk paste
6
Protein with lemonade or white vinegar
7
One third of the protein is added to the fish eyebrush by an electric omelet
8
Add the remaining one-second sugar when you continue to stir up the protein and start to get thick and milky foam
9
Keep smug to the point that the omelet will not disappear into the last sugar
10
Keep messing with the protein, pulls out the bends, and the neutral bubble can be cheese
11
Keep squirming about the straight angle of the egg-beater standing up to this dry hair bubble for the best
12
Take a third of the protein and mix it evenly in the yolk paste
13
And one second of the remaining protein to the yolk mix. even
14
The mixed yolk paste joins the rest of the protein basin
15
Full blend down to 6 inches of emulsion to release bubbles
16
Four-storey ovens in preheated ovens in the second-lower layer
17
I'm going to put it right away
18
It'll be completely cool before you get rid of itSix inches of muscular cake Make Tips
Xiaoxia has marked all the points to note after every step. The success rate is very high, so give it a try!