Eight inches of windcake
By VicentaLakin
I've had a few strokes, and I'm really mad at myself, either by cracking or by getting wet, and I've almost collapsed and thought of giving up. This time, the formula and the baking method were changed. It worked. It was perfect. It didn't collapse, it didn't work。
Recipe Recommendations
- flour 90 grams
- eggs of 5
- vegetable oil 40 grams
- water 40 grams
- white sugar 70 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Eight inches of windcake
1
Prepare the raw materials
2
Emelter is separated. Don't mix it with water
3
The yolk spreads, pours into oil and water and mixs it up to zero. Hana
4
Pour flour
5
The eggs were trimmed three times with white sugar (the first thick bubble, the second foam greasy, and the third with bending) to dry, and it was observed that there was a straight white tip, when the retort failed to clear the eggs or to insert a chopstick。
6
Take a third of the omelet and join the yolk paste
7
And then pour the yolk paste into the rest of the omelette, evenly, like a casserole, and wipe the surface
8
A 135-degree preheat oven of 10 minutes, with cake paste, and a 135-degree roast of 30 minutes and a 160-degree roast of 30 minutes。
9
Time's up
10
It's two strokes. It's a cold. It's gone
11
Look, it's not badEight inches of windcake Make Tips
Setting the temperature twice is the key to my success, I think; anyone else with the same issue should give it a try 😊