Red sugar, red date, twirl cake

1

Red sugar hot water melts into red sugar water dryer back-up; the egg purifier is separated from the egg yolk; the egg purifier is placed in a bowl, covered with a skin membrane in the freezer (you're not mistaken, it's cold); low-banded flour is sifted

2

The yolk, the sugar and the red sugar in a pot

3

Add corn oil

4

Sift in once-sifted low-strength flour, with hand-sucking eggs, cross-crossing

5

Add shredded red dates for use

6

The eggs are frozen into thin ice by the basin, salted, squeezed into a few drops of lemon juice, added to a small amount of fine sugar, with a slowness of the egg batterer. Fight! Fire

7

After having been smoothed with an electric egg beater, a quick four-minute break hit the foam in a soft, fluffy, splattered on the side wall of the basin. Add 1/2 surplus sugar

8

30 seconds quick. Add the rest of the fine sugar, and then 30 seconds fast

9

Hit the protein cream

10

In order to prevent the protein from getting back to room temperature, you have to move quickly, until the frost is full, the egg-beater is lifted, and the frost pulls up the elastic little hook

11

One third of the protein cream is poured into the yolk paste, evenly with a razor, then back into the protein basin, and it continues with a razor. Specific method: Scratch in the middle

12

Scratch the bottom of the basin

13

Scratch's up the pelvis

14

Put it in the middle of the basin

15

And then I went back to my original position

16

Swinging the basins and repeating the scraping, and pacing the cake. The cake is smooth and radiant, and it will not drop with a razor。

17

Falling into a cake mould, full of seven or eight, shakes the cake, flattens the face, puts it in the lower layer of the pre-heated oven, bakes it up and down at 180 degrees for 30 to 35 minutes (temperature and time only, adjusted for home oven)

18

The cake expands to its maximum level and drops a little bit, and cracks and corrosive yellow come out of the oven

19

When it cools, it is removed from the mold with a gently pressed hand on the edge of the cake, and it is removed with a demersal knife in the middle of the chimney。

1. When sugar is added to the yolk, there is no need for excessive mixing, and the school can keep the egg aroma. The red sugar water can be used when it warms, and when it is finally mixed with the protein cream, the temperature is appropriate, making the cake paste softer, making cake paste better integrated when modeled, making it difficult to blend into the air, avoiding a hole in the finished product. Don't overdo it, but it's not easy to mix 3 with the yolk. And then the cake won't fall. If the cake goes down in the mud, you can't make it. 4. There is also the point that the temperature and timing of the bakery must be adjusted to the home oven. The temperature and time given by others can never be taken into account except blindly. All right, well, wish everyone a nice twilight cake. Ha ha