Eight inches of windcake
By VicentaLakin
The first thing you tried to do when you bought the oven was twilight cake. Ha ha, because of the small quantity of raw materials needed, and also known as the entry level. So, for a woman who has no knowledge or experience of baking, the road to baking begins with a passion. With regard to the twilight cake, three times to date, two failures, so-called failures, the taste of the finished product is still good, but there has been a crack. This time it's going to be more successful。
Recipe Recommendations
- low-gluten flour 80g
- milk 40g
- eggs of 5
- salad oil 40g
- lemon juice 3 drops
- egg yolk 30g
- egg white 60g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Eight inches of windcake
1
Prepare food, flour sift。
2
Prepare two oil-free bowls. Egg yolk, clear. Note: Don't mix it into yolk, pick it all out with a spoon if you're not careful. Put the omelet in the fridge, first to process the omelet。
3
Follow white sugar, oil, milk order added to yolk, mixed. Because I don't have a hand-plug, I'll just mix it with a spoon. (The two previous failures may have been due to the fact that there had been less evenly splits due to the absence of a manual omelet and a razor to mix the egg. ) Blending to fully dissolved white sugar. (The white sugar in yogurt can be replaced with sugar powder to prevent uneven or long-duration mixing) has been added to the sifted flour and evenly mixed。
4
take out the liquid, add 20 g white sugar, hit fish bubbles in the low end of 1-2 of the electric eggmaker, and add 20 g white sugar, with texting in the middle of 3-4 to texture of protein cream, adding all white sugar to the low end of 1-2 and sending strong protein cream, as illustrated. at the same time, it is felt that there is a clear impediment to the process of mixing an egg-beater, that the stripes are not easily dispersed at the same time, and that the oscillation of protein cream in the egg basin does not flow. i've heard that you can put in a chopstick test, and you can stand straight and clear
5
add a third of the protein cream to the yogurt, mix it like a chowder, and not round it. smuggle to the same color. before we do this, before we start mixing, plug the oven in to preheat, 170 degrees up and down to 10m.
6
Add all the blends of evenly mixed liquids to the protein frosting bowls, and then screech the same color。
7
load the mixture into the mould and dump it along its side. (as long as three-fifths of the height of the mould are loaded, if more spills out during the baking process, the shape is bad, one of the lessons of failure. upon completion of the multi-mixed liquids with a cupcake cup, the moulds are released from 20 cm in the air and the bubbles are lifted. scratch the surface with a spoon. put it on the second floor of the oven. 170 degrees up and down, 50min. watch the cake, if the upper layer of the medium cake is too fast and tends to break, and the temperature is reduced to 160 degrees. in practice, i used 20min170 degrees and 30min160 degrees。
8
the cake will be released from 30 cm and will be released in a hot air to avoid collapse。
9
It is then placed backwards and cooled for 1-2 hours。
10
it tastes good
11
And the cupcakes are great