Angel cake

1

A few drops of protein into lemonade or vinegar。

2

After being hit with an egg-beater in the shape of a fish eye bubble, a fine sugar is added in three minutes to the wet hair bubble (the egg-beating is raised with a bending angle). (Refer to: spinach cake video step for protein-cutting techniques)

3

Low-banded flour mixed with corn starch and then fell into the protein. Add corn starch and make the cake more stable

4

Scratching flour and proteins with razors. When mixed, rubber-coated razors are rolled up from the bottom, and do not circle to stir up flour。

5

Put the cake in the mold, wipe it down, grab the mold and shake it twice hard, and blow the bubble out. It is then placed in a pre-heated oven, down into a six-inch cake mold, and can be baked at 165 degrees for 25 minutes. Cut off its innocent surface and feel its pure white heart

Angel cakes are oil-free, they're very resilient, they can't shrink, they're flexible. When it comes out, it's not easy to retreat, even if it doesn't. Moreover, because it is resilient and is not as easily broken as a twilight cake, it is very easy to disintegrate, and even a few more times it does not damage the integrity of the appearance. Because too strong a cake tastes not particularly soft, it should be as soft and soft as possible in the angel cake formula. This formula, which is based on low-trained flour, is supplemented by a portion of maize starch, which helps to reduce the resilience of flour and to make the cake more loose, bigger and taste better. But corn starch cannot be added too much to be used in the formula. Making angel cakes, proteins don't have to hit dry hair bubbles like twilight cakes, just wet。