Sea salt caramel kipper
By VicentaLakin
I said, without hesitation, that the cake, which I made in one day, was composed of a odour of fresh cream and a marmalade of salted mouths and a first-rate taste of good. It's the best wind I've ever had, not one of them, where the cakes have maple, and it's so rich, it's so sweet. It's delicious. Don't even think about it. Just do it。
Recipe Recommendations
- egg yolk 45 grams
- salad oil 28 grams
- low-gluten flour 65 grams
- protein 90 grams
- lemon juice
- fine sugar 28 grams
- hot water 48 grams
- baking powder 2 grams
- caramel sauce 100 grams
- sweetening
- roast
- an hour
- senior
Steps for Sea salt caramel kipper
1
Get all the food ready
2
Put yolk in the basin, add 40 grams of fine sugar, mix it gently with an egg-beater, and don't mix it all the time until the material is white, so that the smell of more eggs is left。
3
Add hot water to the salad oil, mix it with an egg-beater as a whole, add hot water primarily to the melting of fine sugar and promote materials, more active molecular activity and smoother mixing of protein cream and face cream。
4
Add pre-screened flour to three
5
Use an eggbeater to mix quickly so you can stop it without seeing dry powder
6
The proteins in the material must be put in the freezer room before it starts to freeze
7
THE ICED PROTEIN IS REMOVED, LEMONADE IS ADDED, AND A SECOND SMALL TEA SPOON IS ADDED TO THE BASIN FROM 28 GRAMS OF SUGAR, FOAMING BEGINS AS MUCH AS POSSIBLE IN A STATE NEAR 0°C, WITH HIGH-SPEED MIXING USING AN ELECTRIC OMELET, WHICH LASTS 2.5 TO 3 MINUTES. THE REMAINING 1/2 FINE SUGARS WILL THEN BE ADDED AND THE MIXING WILL CONTINUE FOR 1 TO 1.5 MINUTES. THEN WE ADD THE REST OF THE FINE SUGAR, AND WE CONTINUE TO MAKE BUBBLES, AND AFTER 30 SECONDS, THE MOTION OF THE ELECTRIC OMELET IS MOVED BACK AND FORTH. IT SHOULD GRADUALLY BE FELT THAT THE WEIGHT OF THE PROTEIN CREAM IS SWELLING AND SHOWING STRONG RESILIENCE, AND THE FINISHED FOAMS ARE GLOWING BEAUTIFULLY。
8
One quarter of the protein cream is removed and placed in a six-basket, which is quickly mixed with a manual omelet。
9
The material is then placed back in the six basins. The rubber knife slashes and lifts from the basin centre and stirs 35 to 40 times in a large circle。
10
When the basic mix is even, it is quickly and substantially mixed 10 times from one end of the basin to the other, where the luminous face is completed. The ideal hardness is the extent to which a rubber razor will be lifted and the face won't fall immediately
11
Then you put 4/5 of the syrup in the face。
12
Do not mix it all together, just do it randomly, so that the taste changes and there are good marble trails。
13
In the end, a large piece of face was formed with a razor flat and delivered to the base of the mold, with the face covered with the ideal 7-8 cents of the mold, and then the surface was fitted with the rest of the syrup, with a few large grafts of the rubber razor, and the texture was drawn from the face, with care not to allow large pieces of syrup to be strewn, then to pick up the mold from both sides, and to rotate the surface 2-3 times quickly to level the surface。
14
BREADING IN OVENS THAT PREHEATED TO 180°C FOR ABOUT 25 MINUTES。
15
The cake will swell high, it will sink slowly when it reaches its peak, and when the cracks are baked, it will come out。
16
Take it out of the oven and rewind it immediately so that it is completely cooled, cooled and demouled, with a small amount of light cream and some time-sensitive fruit, it can start。Sea salt caramel kipper Make Tips
The most important part of the cake is made at the moment of maple, and if it is added too much, it will be difficult to form a tattoo, i.e., marble-lined road, when it is later integrated with the face, which will make the whole taste subdued, while the taste of maple will also appear thin, so the blending of the threads, so that the tastes of the plains will be reduced, so that the cake will be condensed, and there will be holes in the cuisine, which is the best place to eat, but where the cake will fail. The first cake I made, because Maple wasn't too well mixed, and there were lots of holes in the finished product。