The back of the egg doesn't break the wind
By VicentaLakin
There have been friends who have been entangled by the wind, which has been successful as long as the wind has not shrunk and there is no pudding. It's a late egg method, which makes cakes more delicate and tastes more lubricating. It's cool, it's cool, it's perfect, it's fine。
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for The back of the egg doesn't break the wind
1
Separate egg yolk。
2
The milk, oils are in the pot, the hand-held egg is evenly mixed, fully emulsed and white。
3
Dairy completed state。
4
Sift in low-band powder。
5
The word "one" is evenly strung and does not strut。
6
Add yolk, one by one, one by one, and one by one evenly。
7
We're all done. We're mixed up. We're all set。
8
Add 3-4 drops of vanilla in the protein basin (or not, or lemonade)。
9
The electric omelet starts with a low-speed fish eyebrow, adding a third of the fine sugar。
10
Switch to speed to fine, add a second fine sugar。
11
Keep going, until the tattoos appear, and the last fine sugar. At the same time, the oven was preheated at 130 degrees。
12
Pull up the eggbeater, show up the straight angles and finish it。
13
One third of the protein is added to the yolk paste, which is evenly mixed or cut。
14
Fall back into the protein basin and mix it evenly again by flipping or cutting。
15
Mixed state。
16
The eight-point mark was dropped from the top to prevent interference in the air and the atmospheric hole was struck two times。
17
It is sent to a pre-heated oven, which is baked 40 minutes at 125 degrees below the hill and 30 minutes at 145 degrees. (temperature and time only for reference purposes, adjusted for their own ovens)
18
After the stove was out, it hit twice, and the heat broke out, and it was fast down between the two bowls. If you're not happy, you can rebut the grill。
19
It's cold and demersal, and early demersal can collapse。The back of the egg doesn't break the wind Make Tips
1. The hair of Chim Fung is entirely dependent on the protein that is distributed, so it is critical that the protein is delivered and must be delivered. 2. In order to ensure that the protein basin is free of oil and water, the eggs must be fresh and the protein must not be mixed into a thread of yolk. 3. The temperature of the oven varies, and the temperature of time must be adjusted for the oven itself。