Six inches of windcake

During the previous period of learning cake at the bakery course, students who did not do it competed with each other to buy food and experiment with school resources. It is not clear whether the oven is a problem or for other reasons; tatter powder and soufflés have been added to the teacher ' s formula; when the cake comes out of the oven, there are cracks and collapses without exception, rather than smaller contractions. Because of the size of the school, the oven had little chance to try it, so I came back and tried to make a kamikaze cake, completely free of gatta powder and soufflé, the same effect as I did before; albeit slightly fractured, the height was high and not collapsed at all

Recipe Recommendations

eggs of 3
milk 40 grams
corn starch 15 grams
salt a little
white sugar 50 grams
canola oil 30 grams
low-gluten flour 40 grams
lemon juice

milk fragrance
baking
several hours
ordinary

Steps for Six inches of windcake

Add 15 grams of sugar to the yolk

Scratch it evenly until it melts

I'll pour the milk

Put it in mustard oil

Scan low-banded flour and corn starch

Scratch it evenly until it's thick

Some salt and lemonade

Hit the big fish bubble at a slow speed and add 35 grams in three

Hit big fish bubbles at slow speed. Sugar

When you hit a trail, you fell into the biggest white sugar

Turn around, and when you feel a clear resistance, turn around and fix the pattern, turn off the power, and pull up an egg

Take a third of the protein paste and put it in the yellow paste. Medium

When it's even, it goes back to the protein paste. Medium

It's the same way you flip it

Down into 6 inches of active bottom molds

Send it to the lower level of the preheated oven: go to 150 degrees and burn it 50 minutes, turn 165 3 to 5 minutes

Time's up. It's a light shock when you're out