Eight inches of windcake

1

Get ready for food. Four eggs with shells, about 260 grams。

2

Clean up the basin without water or oil, and be careful to separate the protein from the yolk。

3

Add 10 grams of sugar powder to the yolk. ♪ Can melt with sugar powder quickly and completely ♪

4

Smash even。

5

加入玉米油，和牛奶，继续Smash even。

6

tanned low-banded flour. ♪ Flour sifting makes it fully poignant ♪

7

THE "Z " FONT IS EVEN TO NO PARTICLES. (FACES DON'T GET TOO THICK BECAUSE THE BAKED SURFACE IS CRACKY)

8

Preheat the oven: up 120 degrees, down 110. The remaining 60 g of sugar powder (in three groups) was added to the protein with an electric omelet in the form of a small fraction of the fish bubble, and then re-entry after several rounds。

9

An electric egg-pumper is high-speedly distributing protein。

10

For the last time, the remaining sugar powder was added and continued to be distributed at high speed。

11

Raise the eggbeater to observe the protein state: it's good to have a sharp, straight angle. "Don't be too careful to put it in place, not a little bend. It's important."

12

Put half of all the good protein in the yellow paste。

13

THE WORD "J" IS FLIPPED, AND IT CANNOT BE ROUNDED TO AVOID BUBBLES. SMASH IT EVENLY AND FALL INTO THE REMAINING PROTEINS AND CONTINUE TO FLIP。

14

PUT THE MIXED PASTE INTO THE MOLD, AND A FEW TIMES ABOVE THE STAGE, THE TOWN COMES OUT OF THE BUBBLE AND CUTS OUT THE BUBBLES IN THE “Z” SHAPE AROUND THE BAMBOO。

15

After the oven is preheated, it is placed in the lower middle, 120 degrees above, 110 degrees below and 50 minutes of roast. Then it goes up and down to 150 degrees, and then it's baked for 10 minutes。

16

A few times from the town, when it's hot, it's rewinding。

17

Hand-to-hand: A little bit of a pick, two or three laps, two hands to the bottom, and a little bit to the top of the cake, and a little bit to the bottom, and then to the twirl cake。

18

The finished chart。

19

Tastes good

20

Tastes nice

21

Like a cloud soft

22

The entrance is ready

The temperature of the ovens varies, depending on the circumstances. 1: The impurities within the moulds are completely wiped out prior to their use, as a result of oil stains on their inner walls and weak adhesive force. 2: If the yolk paste is not evenly mixed, the grease is not fully emulsed, has a particle feeling and can be retorted. Light, fast, full of yellow paste, smooth. 3: If the mixer is too long, too hard, it leads to stretching, and when it cools, it can lead to contraction. Just mix the paste to smooth. 4: Protein is vulnerable to retrenchment if it is in short supply, does not have dry hair bubbles and is unstable. Protein hits dry hair bubbles, triggers a mix head observation, and the protein is short, straight and sharp. 5: When the paste mix is completed, it should be placed in the oven, which cannot be placed outside the room for long periods, leading to the paste distilling, the cake will shrink when it is out of the oven, and when it is out, it should be rebutted in time. 6: During the baking process, the temperature cannot be too warm or open for too long and too many times, and too rapidly the temperature can cause the cake body to shrink. 7: It can't be baked too long, and the loss of water can cause the cake to shrink. 8: The paste is too close to the lower tube and the bottom is too baked to cause a bottom dent. When placed too close to the lower tube, the oven is placed at the bottom of the mould, insulated. 9: The cake will fall slowly and slowly into the mould, so that it will not be too hard, otherwise it will be caught in the air and will produce bubbles. 10: The low-powder intake of different brands is slightly different, with a small amount of flour kept while mixing the yolk paste, with a timely observation of the state, and with the yolk paste coming down slowly. The Queen's Queen's roll is a little bit dryer than the new flour。