Six inches of windcake

1

Prepare two oilless, waterless stainless steel basins, frozen eggs to separate protein from yolk, low-banded powder, milk, corn oil and fine sugar, and low-banded powdered screening. Add milk and corn oil to one of the pots。

2

Battered with eggs, mixed with butter and cream, poured into sifted low-band powder, and evened with razors until they became thin paste。

3

Add scattered yolk to the paste, evenly mixed with a razor, mixed into fine yolk paste, and placed side by side。

4

A few drops of lemon juice were added to the protein, and a third of the fine sugar was added to the fish eye bubble at the middle speed of the electric omelet。

5

A second fine sugar is added when a tiny tip of the protein cream appears。

6

The remaining fine sugar is added to the sharper angle shape of the protein cream when it is stronger。

7

Low-speed to hard bubbles。

8

One third of the protein cream is added to the yolk paste, and it's cut evenly。

9

Then another third of the protein cream is cut evenly, pouring mixed yolk paste into the remaining third of the protein cream。

10

Slice even, delicate paste。

11

Spread the paste evenly into two six-inch molds, shake the bubble and put it in the oven。

12

Put it in a pre-heated oven at the bottom, up and down at 130 degrees for 50 minutes。

13

After the oven is finished, the oven shakes the mold, and then it is put down and cooled on the grill and completely cooled off。

14

After distilling, the tissue is great! It's soft and delicate。

15

And one of the cakes was made out of light cream bouquets, which tasted beautifully。

1. Adjust the baking temperature according to your own oven, as temperatures vary between different ovens. 2. The eggs I used weigh about 60 grams; adjust the amount of liquid based on the size of the eggs until the consistency matches the picture. 3. With the current high temperatures, the cake is suitable for sealed storage in the refrigerator and is best consumed as soon as possible. 4. You can refer to the chiffon cake videos by Tian Yue or Jun Zhi for techniques on whipping egg whites and folding. 5. The "add eggs last" technique makes the egg yolk batter more uniform and delicate. 6. To prevent the surface of the cake from cracking, you can adopt the method of baking at a low temperature first, followed by a high temperature. 7. My oven does not have enough internal height, so I bake it on the bottom rack; normally, it should be baked on the lower-middle rack. Promptly cover with aluminum foil or lower the upper heat once the surface has browned.