Six inches of wind
By VicentaLakin
It's the most basic cake, soft-mouthed, penetrating, delicately organized and flexible. But it's not easy to make a cake that looks simple. Because the imperfection of any link leads to total failure. I've been through all kinds of failures: bottom dents, fallbacks, cracks and cracks and I've learned the meaning of the phrase, "Things have battered me a thousand times, I've been waiting for it as a first love." The joy of success has finally come to pass, after many defeats, the nightmares of war, through high-profile and personal adjustments. I am here to express as clearly as possible the best possible state of each link, hoping to give some clearer help to the young whites who have just entered the room, and to make as few turns as possible。
Recipe Recommendations
- eggs of 3
- whole pure milk 40 ml
- olive oil 35 ml
- low-gluten flour 50 grams
- corn starch 5 grams
- sugar 60 grams
- lemon juice few drops
Steps for Six inches of wind
1
Here's all the material you need
2
The three eggs are purified and the yolk is separated into two oil-free, water-free bowls. (Eggs must be fresh, otherwise they will not produce stable protein cream. The stability of the protein cream is the key to the success or failure of the twilight cake. Fresh eggs and yolk are all round, fresh eggs are yellow, and never use them. Make sure there's no oil, no water, especially the protein cream
3
Quantities of 40 ml of pure milk, 35 ml of olive oil or corn oil were added to the yolk basin. (Don't use peanut oil because the tastes are too heavy to affect the taste of cake) Shake the egg basin so that the yolk surface is covered with milk and oil so that it is not dry. Stand-by
4
The three types of white powder are: 50 grams of cheap flour, 5 grams of corn starch, and 60 grams of white sugar
5
Add a few drops of lemonade to the egg cleanpot
6
When you hit the bubble with an electric egg beater, you put a third of the sugar in it
7
When it's on the surface and it's not going to disappear, add a second one-third
8
When the omelettes appear to show a marked non-disappearance pattern, and when it is mentioned that the omelettes are able to bring out a small contour of the egg, the remaining one third of the sugar is added, and 5 grams of corn starch continue to pass at a low rate (the addition of corn starch could stabilize the protein cream). There's no such step in many of the squares, but I've proven that the addition of corn starch can do a lot more. Get the protein cream out of there and try not to interrupt.) Now you can start the preheat oven, 150 degrees up and down
9
After all the sugar and starch have been added, the flow of protein frost continues at a low speed (in order to stir up the inner to the outer ring, not to spare the edges, all must be evenly balanced). Eventually, when an egg-beater is raised, it shows a point where it can't stand. It can be done hand-to-hand, cutting off the surface of the protein cream and feeling delicate, soft and glamorous. (Don't overspread, otherwise the protein cream will get rough.) It is important that the distributed protein frost remain static for two to three minutes, so that the stability of the protein cream foam can be tested (and this is not a step in many squares, which has proved to be effective)
10
We started making yolk paste in the middle of the freeze. 50 grams of low-banded flour sift
11
Use wire hand-plugs
12
Slightly turn on the omelette so that the milk, oil and flour in the yolk can be fully evened by the drawings. It has to be slow, stir a circle, mess a circle, and don't draw a circle fast, or the flour's sprain will fail. Eventually, the yolk paste is as smooth as the flow. ♪ Too tumbled yellow paste won't move, sticky, that'll never work ♪
13
It usually takes two to three minutes to finish the yolk paste. Now is the time to test the still protein cream. Scratches are used to provoke protein cream, and the tissue remains fine and glitter, indicating that foam structures are stable and can be used directly. (If the organization gets rougher, it means that the first part of the ablaze starts, and if the situation is not serious, it can use a manual egg-cutting device, which can be quickly convulsed, and it can soon recover light. If, however, there is a severe deflation, or if there is water at the bottom of the protein cream, this means that it has been placed too long, and the protein cream from the water will not in any case restore a delicate feeling and must be discarded. It can't last longer than 15 minutes
14
When the protein cream is certified, a portion of it is taken with a razor and mixed evenly, like a scrunch, so that it does not melt. This part of the mix will be evenly balanced, which will make it faster and easier to mix all of it。
15
And then you pour the tumbled yolk paste into the rest of the protein cream, and you still use the scrunch to tumble the yolk paste to the point where you can't see it
16
The yolk paste can be so mixed up
17
The 6-inch anode grinder is full of 7-8 points (the eggs are big and small, so how little protein cream can be released and not too full of grinding gear, otherwise there is no room for height. If you have too many noodles, you can bake another cupcake. And you can't use a grinder because the cake has to grow with the glue of the mold, and if it doesn't grow with the grinder)
18
The face fell into the grinding gear and struck twice hard, so that a portion of the bubble could come out. Don't overshock it, or it'll result in gas entering the bottom, forming a bubble hole. If there are some bubbles on the surface, they can be punctured with toothpicks, the surface is essentially flat, and some of the textures are fine, and the roasting will disappear naturally。
19
Processed yolk paste should be sent to the oven as soon as possible, and long-term placement would also cause ablution. The temperature of the oven above and the time for reference only are set as appropriate, and it is recommended that an oven thermometer be prepared
20
It's like it's been baked for 25 minutes, and the cake is already swelling. When the cake expands to the highest level and then retrenchs, it's mature. If you're still not sure, you can insert a toothpick into the inside, and the fact that no cake tissue was removed at the time of extraction means you're baked. Don't open the stove much during the roasting process, otherwise the temperature will not be so hot。
21
Cake at 15 centimeters above the desktop, falls twice, so that the internal heat can be blown out。
22
After the fall, it was rewinded to cool the Internet. (Don't rush off the grid. It has to cool down completely. The cooling time is best over two hours. The internal organization of the twilight cake is so soft that it can be stabilized with total cooling, which could otherwise cause a collapse
23
Once completely cooled, it was carefully distilled with a demersal knife. All right, here we go。
24
It's soft. It's improvising
25
It's very well organized. It's a very good base cake。
26
It's not easy to make a twilight cake
27
I've been through so many failures that I finally found it. A lot of squares were seen before, and it was felt that the optimal form of the protein frost, the final form of the yolk paste, was general and unclear. If it was just the opening white, there was no understanding that anything was in place, and I was in the best position to fail to distinguish important links。
28
So, I'm trying to express it as clearly as I can at each point, and the best possible state of success for protein cream and yolk paste is also clearly presented in photo form, and I hope that it will help you to get as far as possible。