It's an original chili cake

1

The omelet and yolk are separated and fed into a water-free and oil-free pellets. At the same time, preheat ovens, 150 degrees up and down, 10 minutes。

2

Add water, fine sugar, corn oil to the main material in the yolk, and hit it with an egg-beater until it becomes larger and light-coloured. The smaller the particles, the more evenly distributed. It can be done with a manual omelet. It doesn't matter whether the eggs are cold or warm, if it's fresh。

3

Sift in a mixture of low-strength and maize starch, to mix it from the bottom with a cross to a fine sticky state, with backup. Don't overwrite it, lest it get cramped. If it's really pussy, you can pass it over again

4

A little lemonade or white vinegar is added to the separated egg purifier, and an electric omelet turns in a single direction. Eggregation is alkaline, and it is easier to get rid of it by combining acid lemonade or white vinegar. It's better with lemonade. Not at all。

5

In three sessions (fish eyebrows, visible graft, large bending state) add fine sugar to the auxiliary material and send it to a rigid hair condition. As illustrated, after stopping the omelet, the egg is lifted and the protein forms a pointy state. This angle can be short, straight, or slightly higher, with a tipping top, either. If the newcomers are undecided, they can be set straight to the short tipping points so that they do not miss out and fall short。

6

In three stages, the lumbers are added to the yolk, which is woven from the bottom by crosses, and then added to the next one, until all is woven。

7

The state of mixing is thin and sticky, and the size is not much different from the pre-mixed omelet. There is no white lumped protein and no residual yellow paste on the bottom of the pelvis. If the mass after mixing is significantly reduced, it is abated, possibly due to insufficient proteomies or excessive mixing. You don't have to go in the oven to fail。

8

A piece of paste will be thrown into the mould without a scrape to avoid overloading the air. Squawk the bubble, roughly level the surface。

9

It's in the middle and lower of the preheated oven and it's up and down at 135 degrees for about 40 minutes. The specific time and temperature are to be increased depending on the oven. The average eight inches I baked at 135 degrees for about 70-80 minutes is ripe. This oven has a high temperature of 10 degrees, and the fire is more urgent, so you can look at it or use the oven thermometer。

10

When it's done, it's on the dry web and it's cool and it's off. There are two ways to demodel, one by scratching the edge with a demersal knife. And the second is to take a circle directly along the edges with your hands, and the cake tissue is very flexible and easy to remove。

1. Low powder and maize starch are sifted and can also be made from all of them. Corn starch bands are lower and lighter, contributing to expansion and organizational stability. 2. When the egg is purified, the granular friction of fine sugar can bring into the air and facilitate the distribution. It would be preferable not to use sugar powder or white sugar, which is more expensive and which contains too much water, to the detriment of good protein stability. 3. At the end of the remaining half of the time, the surface should be slightly coloured and slightly evenly flat on the top. By the end of the day, the top will be slightly lower than the midway, and the top will be almost flat when the stove is out. If the top is so big at the beginning of the roast, it will basically fall back and crack badly when it comes out. 4. Using the formula of the four eggs, which is basically flatted to the edge of the eight-inch anode model, or slightly higher, you can compare the size of the cake with the seven-eighths of the mold when you enter the oven. An eight inch model is almost equal to two six inches. 5. If the top of the wind is split, the fire is generally too high, or the cake is not wet enough, or the starting temperature is too high and the top is blown too quickly. If the wind comes out of the oven and collapses, it is generally the protein that does not have enough hair or is cold without roasting. So it's best not to open the oven. If it turns out there is a pudding layer, it's the thick feeling of being wet and sticky, which is that there is no ripeness, a problem with protein having enough hair or mixing, and the problem is that it's not enough time to bake. If the bottom dent is too high. 6. On how to determine whether the stove is ready or not, some with toothpicks and others with silence. If you don't have any salsa, it's pretty much roasted, the internal tissue isn't soft and wet, and the skin is thick. Toothpicks to see if there are organizational attachments. I hit the top center with my hand. I feel elastic. I don't feel liquid flow. 7. With this moderate sweetness, sugar can also be reduced by an appropriate 10 gram, and other uses are best left unadjusted, affecting success rates。