A double-coloured twilight cake
By VicentaLakin
Chiffon, which means "silver silk," is literally a very delicate feeling, which is, in principle, through an independent flow of protein, absorbing the air to the greatest extent possible, so that the finished piece of cake can be as soft as possible. In contrast to sponge cakes, the greatest feature of Chifeng is the separation of protein and yolk, so the popular Japanese cheesecake is also a variation of Chifeng, while cupcakes, cake rolls, etc., which require relatively strong support are mainly used in sponge cakes. The Chinese have never stopped arguing between the North and the South about the saline and tofu brain. In North America, in fact, the same argument took place in the blast valley (also known as popcorn), where some preferred salty (mainly butter, car and cheese) and others sweet (mainly caramel and chocolate). The merchants of jiao3 (hua3) now combine the smell of cheese and caraco sugar with the name ChicagoMix. Today we're going to keep the two eight poles together。
Recipe Recommendations
- eggs of 7
- low-gluten flour 150 grams
- espresso 80 ml
- baking powder 3/4 teaspoon
- cream
- Chicago two-color popcorn 50 grams
- white granulated sugar 170 grams
- white vinegar
- salad oil 56 grams
- sea salt handful
- sweetening
- baking
- several hours
- ordinary
Steps for A double-coloured twilight cake
1
First, let us review the material. And warm the oven up to 375/190°C。
2
Most of the cakes are made with two large bowls of comparable capacity and with cleaning and repeated friction to ensure that there are no water stains or oil stains. Here's 200 words for your dishwashers
3
The yolk and protein of seven eggs are separated and fed into two large bowls. And then we'll start with the bowl of yolk, and we'll mix the yolk slightly evenly with the pyroscope。
4
Add about a third of sugar to the egg yolk bowl。
5
It is then quickly evenly mixed in one direction until no visible sugar grains are visible。
6
Add condensed coffee to the egg fluids and mix it quickly and evenly。
7
Put all the salad oil in the egg fluid. During this period, the egg beater is to be mixed in one direction until the oil is fully absorbed by the egg fluid, which has no visible oil stains。
8
Sea salt, powdered powder and low-banded flour are mixed and all are sifted into the egg fluid。
9
We don't want to do this before, but this time we're going to put an eggbeater in the egg fluid with the word "well" quickly, so that the flour can be cut off as much as possible and blend quickly with the egg fluid. So, we're ready for the yolk section。
10
Give me some protein, and I'll introduce my magic. One of the famous brands of Pro600, I'm sure it's not uncommon for relatives to be in the opera. This is a bad shot, and you'll see it in my new set of work photos。
11
First, a little bit of foam is pumped out of the protein at about 10 seconds, and three or four drops of acidic liquids (e.g., white vinegar, lemonade or tata powder) are dropped into the protein fluid。
12
They are then moved to the high-speed and the remaining sugar is added to the protein fluid. The period may be one or two times suspended and the syrup on the wall of the bowl scraped into the protein。
13
After about three to four minutes, the protein surfaces of the disturbance show visible and glitter stripes, indicating a dry hair bubble. It's about five seconds of medium-speed mixing。
14
It's a lot of good protein that's hanging on an egg-beating machine, but it's also possible to judge by the sharpness of the hook。
15
Then we add about a quarter of the protein to the yolk with a razor, and we dilute it first. The diluted yolk solution is then poured into the distributed protein and evenly mixed. This process prohibits the use of a transcipher because of its extensive destruction of distributed proteins and the loss of air stored in proteins. It is recommended to use rubber scratches, which are repeated flipping from low to low, and which is referred to in English as Fold。
16
The mixed egg fluid is poured into the grinder, the surface is emptied as much as possible with a razor, and a light fall is struck twice to strike out the whole air in the egg fluid。
17
Put it in a preheated oven and bake it for 40-50 minutes. The way to judge whether a cake is ripe is to put a bamboo stick in the cake heart to see if there's a sticky egg on it, or if not, prove it worked。
18
When the buttons are cool, they can be sharpened with a demersal knife。
19
Split the level of cake into two, beat up the proper amount of fresh cream, evenly on the layer and surface of the cake, and spread the popcorn you like。A double-coloured twilight cake Make Tips
1. When sugar touches the egg yolk, it is quickly and evenly mixed and, if not for the egg fluid, it is easy to lift particles. 2. The key to a twilight cake is the circulation of protein. Many of the so-called bricks are always warning that proteins are easy to overdo. But actually, if your vessels are absolutely clean and you add acid as a stabilizer, it's hard to overdo it. And let's not believe what we say about “kai if the protein doesn't fall” because the state of the wet peak will not fall. For beginners, I suggest that we stop every minute, and then feel the strength of the protein at every stage, and hit it five or six minutes. HardPeak's strong feeling is inexplicable in words or even video, so let's practice. 3. With regard to the selection of grinding gear, if the cake is selected as short as possible in diameter above 6 inches, it can be heated more evenly inside and outside the cake. Second, the aluminium is selected as far as possible, and the surface is not coated. Because the key to a twilight cake is to get heated and then climb around the grinding walls。