It's an 8-inch twilight cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90 grams
- pure milk 60 grams
- fine sand sugar 50 grams
- protein 170 grams
- egg yolk 85 grams
- salad oil 50 grams
- lemon juice 6 drops
- sweetening
- roast
- an hour
- ordinary
Steps for It's an 8-inch twilight cake
1
First, proteins and yolks are separated and placed in two oil-free and water-free basins。
2
THE EGG YOLK GOES WITH MILK, SALAD OIL, SUGAR
3
Smuggle evenly
4
Sift into flour and mix it with a tangled or tangled hand to zero flour particles。
5
And sift through the screen
6
When you're done with the sifting, you'll have a spare
7
The protein was added to six drops of lemon juice and started to stir the protein at medium speed。
8
ONE THIRD OF THE FINE SUGAR A WHEN THE PROTEIN HITS THE FISH'S TAIL. FIGHT
9
WHEN YOU HIT A THICK BUBBLE, YOU ADD A THIRD OF THE FINE SUGAR A. FIGHT
10
THE REMAINING ONE THIRD OF THE FINE SUGAR A CONTINUES TO BE STRUNG WHEN THERE IS A CLEAR PATTERN OF PROTEIN。
11
Finally, when you hit a dry protein blister (that is, when you lift the egg head, the protein cream can rise to a small, straight point) the protein cream is finished。
12
Take a third of the protein cream into the yolk paste
13
You can't see the protein with a rubber razor flipping or a cut. Frost
14
Put the mixed paste in the remaining protein cream. Medium
15
用橡皮刮刀翻拌或切拌的手法Smuggle evenly至看不到蛋白霜
16
THE MIXED FACE IS POURED INTO THE WATER-FREE AND OIL-FREE MOLDS, AND THE EDGES OF THE MOULDS ARE HELD IN TWO HANDS, WITH A FEW STROKES DOWN FROM 10 CM AND A BUBBLE. SEND IT TO THE BOTTOM OF THE OVEN, WHICH IS PREHEATED AT 150 DEGREES OF FIRE, FOR ABOUT 60 MINUTES。
17
Once baked, the cake was taken out of the shock, the heat was pumped out, and it was put on the grilled web to dry. When the cake is completely cooled, you can eat it off
18
Done
19
Done1
20
Done2
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Done3