Eight inches of wind
By VicentaLakin
What I'm trying to say is that the wind is a real grinder, and there's no need for people to get confused by the cracks, which, according to the school, are often good, not the kind of cracks. If you bake it, don't dunk, don't fall, you've got a good sense of internal organization
Recipe Recommendations
- eggs of 5
- low-gluten flour 90 grams
- fine sugar 70 grams
- milk 55 grams
- corn oil 50 grams
- lemon juice 5 drops
- vanilla extract 3 drops
- sweetening
- roast
- several hours
- ordinary
Steps for Eight inches of wind
1
Preparation materials
2
The proteins are separated from the yolk. The proteins must be water-free and oil-free
3
You'll mix the yolk evenly, put 10 grams of white sugar, mixed, put corn oil, milk, vanilla, evenly mixed
4
Sift it twice before sifting it, then sift it into the basin
5
Five drops of lemon juice in the proteins, starting with a slow break. The protein goes to the fish eye and leaves 20 grams of sugar
6
The protein bubbles are small, they're twice the size they used to be
7
When the protein has a microprint, pull up the egg batterer, drop the egg fluid on the head, and put a third sugar
8
The proteins get tougher, they're straight, they don't flow
9
At this time, preheat the oven, 180 degrees for 10 minutes. And then you put a third of the protein up and down in the yolk
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And then you pour yolk into the protein basin, and you mix it up and down evenly
11
It's a 30-centimeter shock, a few bubbles, but not too many. It's easy to get into the air at the bottom
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150 degrees and 55 minutes, with reference to your oven temperature
13
When you're baked, you take the mold and you fall, and you put it on the Internet and it cools
14
Cut off one piece, the internal tissue is delicate, there's no big hole