Savorin's tampon cake
By VicentaLakin
A light, soft and sweet twilight twirling cake: ) Using the formula of the kitchen owner of the Beast walter, using the Demontian 35-litre oven。
Recipe Recommendations
- low-gluten flour 70g
- fresh milk 40g
- eggs
- corn oil 40g
- caster sugar
- lemon juice
- milk fragrance
- roast
- an hour
- ordinary
Steps for Savorin's tampon cake
1
Prepare raw materials, egg beaters, two oil-free, clean stainless steel basins. Eggs better cool and warm。
2
The protein is separated by an egg breaker or hand, the protein is placed in the bowl, the protein is placed in the stainless steel basin and is provided in the freezer room。
3
Take another stainless steel basin, put it in milk and fine white sugar, and hit the egger to melt。
4
Corn oil has been added to the basin, which has been stung to milk emulsion, the oil has gradually disappeared and milk and oil have been mixed. The full integration of the two can make the cake softer and slightly wet。
5
Add yolk to the basin and gently mix it with a razor to full integration。
6
FLOUR IS SIFTED INTO YOLK PASTE THREE TIMES WITH A SCRAPE IN Z, WHICH MAKES THE YOLK THIN, THICK AND LIQUID. THEN PUT IT IN THE FRIDGE BEFORE THE YOLK PASTE GETS DRY。
7
Preheat oven. Take out the protein and start to pass out. Pumping proteins to fish eyebrows, with lemonade, and stabilizing proteins was used in the first set of eggbeaters. Continue with one third of fine white sugar 2。
8
A third of fine white sugar2 was added when the protein became thicker and thicker than the foam used. Smuggled in 3 sets to increase the volume of protein and add a third of the remaining fine white sugar2 to the surface when the surface is tattooed。
9
Switch to one to stir the protein and to mention the wet hair bubble of the egg-beater when there is a curved angle of the protein, and then continue to stir, with a few strokes of the test state。
10
Smuggles continued until a short, straight and sharp angle of the egg-beater was raised, resulting in dry hair bubbles。
11
The yolk paste is removed, a third of the protein is poured into the yolk paste, and the scrape is quickly and softly swung to the bottom until it is essentially smoothed. The mixture is poured into the remaining 2/3 proteins, and is quickly and softly bludgeoned to the ground until it becomes a fine, even paste。
12
Put the mixture in the mould, level it and resonate it to avoid internal bubbles。
13
The oven, which is 150 degrees and 50-60 minutes, opens a small suture and is examined with toothpicks or fine round strips, and is ready to dry if the paste indicates that it is not ripe. After removal, the buttons were quickly rewinded, the heat was rebreeded, the cake was rebuffed and the collapse was avoided. Don't let it get off. It's wetter and softer after the night。
14
Creaming with cream and fresh fruit can add light to slightly diluted jams, with a final layer of sugar powder。