At the bottom of the six inches
By VicentaLakin
You can't always grow tall, you're lucky! For example, the freshness of eggs can also affect the flow of protein cream
Recipe Recommendations
- low-gluten flour 50 grams
- eggs of 3
- white sugar 60 grams
- oil 35 grams
- water 40 grams
- white vinegar two drops
- cornflour 5 grams
- sweetening
- roast
- several hours
- simple
Steps for At the bottom of the six inches
1
Set up the material
2
Low score over screen
3
Go through it again
4
The egg yolk mixed with 40 grams of water and 35 grams of salad
5
Sift in low powder mix
6
Smash and settle
7
The oven starts preheating 150 degrees
8
The proteins remember clean basins with no oil or water
9
When the protein comes out of the bubble, then the sugar goes out
10
First time in the sugar
11
We're three times in. We're done. We're gonna check out the protein cream
12
Not yet. Keep going. Two drops of vinegar
13
The protein cream has become so delicate
14
Checking again for protein cream
15
Scratch the protein next to the basin with a razor and put it in the middle
16
Another minute of low-speed protein cream
17
Scratch a third of the yolk paste。
18
It's always flipping
19
Good yolk paste is delicate。
20
Down to 6 inches
21
It's in a pre-heated oven。
22
The cakes are growing very fast, and they're one layer higher
23
Lower your fire by 120 degrees for 60 minutes
24
When the cake shrinks, it'll be baked
25
It's really one layer higher。At the bottom of the six inches Make Tips
The temperature of the oven is adjusted by the oven of the home, and the cake is cooked completely. Usually baked cakes are high, and they'll be cuffed when they get back to the same height. Don't get too high on fire. It's easy to bake cake skins.