Homemade twilight cake

1

Preparation material. Flour needs to be sifted, protein yellow separated and protein-rich basins need to be oil-free and water-free, preferably using stainless steel basins。

2

When the protein is punched in the form of a fish eye bubble, one third of the fine sugar (20 g) is added to the egg and continues to stir until the protein begins to become thicker, and one third is added to the foam. Once again, when the protein is thicker and the surface is tattooed, one third of the remaining sugar is added。

3

When lifting an egg-beater, the protein pulls out a short, straight angle, indicating that it has reached the state of dry bubbles and can stop the disturbance. This is the time to stop fighting for proteins。

4

Add 5 egg yolks to 30 grams of fine sugar and break them up with an eggbeater. No yolk, then 40 grams of salad and 40 grams of milk, evenly mixed。

5

And then after the sifting of flour, my home ran out of barbed flour, and here high-banded flour and corn flour made low-banded flour at 4:1. Tastes good too。

6

Sift in flour。

7

It's a little bit smoother with a rubber razor. Don't overwrite it so that the flour doesn't get cramped。

8

If you are worried about particles, you can slowly mix them with an electric omelet。

9

The yolk paste has been very smooth, and it's tumbled into the yolk paste with three-quarters of the protein。

10

Put all the yolk paste in the protein and keep it even。

11

The mold is poured, 150 degrees for 30 minutes, then 180 degrees for 30 minutes。

12

The baked cake is cold and cold! It's a little wrinkled because it's a crumb, and it's easy to get out without a special cake。

Eggs are to be removed from freezers because foams from white eggs at around 20 degrees are stable and difficult to melt. The key to the delicate and softness of the twilight cake is the hair of the protein, which can't be wet. It has to be dry. With a light surface, the process of baking is to be careful, with a 30-minute dryer of 150 degrees, before the cake expands slowly, until it fully expands, before being cooked with a high fire of 180 degrees. It's better to use the smellless vegetable oil. I tried butter, but it's not as good as olive oil。