Six inches of windcake

By VicentaLakin

Six inches of windcake

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Steps for Six inches of windcake

  • 1
    All required foods are available, the protein yolk is separated, the yolk is treated first, pure milk and edible oil is poured into the yolk basin, and the yolk is wrapped in two strokes of oil
  • 2
    Treatment of proteins: electric ecstasy dyslexia blows the protein to fish eye bulbs with one third of fine sugar, then the foam is even with one third of fine sugar, and then it goes to the point where the ecstasy foam is retouched and not easily deformed, and then the remaining fine sugars and starch are modulated, and the horse-to-stammers are tuned and the egg-to-pollers are not excessive
  • 3
    Let the distributed proteins remain silent for three minutes to see if the pattern changes and use this gap to treat yolk and preheating. The oven is 170 degrees preheat for 5 minutes, the egg yolk is sifted into flour, and the manual omelet is slow and even, so it can't mix quickly and for long periods of time to prevent the flour from getting cramped
  • 4
    CHECKING THE PROTEIN AT THIS TIME, IT'S STABLE TO BE SUCCESSFUL
  • 5
    I'm going to dump the tumbled yolk paste in two-thirds of the protein cream
  • 6
    There's no particles in the tattered paste. It's all even
  • 7
    The 6-inch living bottom mold was dropped and the bubble was hit by vibrations of 2 and could not be hit too many times to prevent the air from entering the bottom and causing a collapse. The bubble that floats on the upper floor is broken with toothpicks
  • 8
    150 degrees and 50 minutes
  • 9
    With a sawknife
  • 10
    Cut the cake, the whole organization is thin and soft, and it's good to be able to bounce back quickly

    • Six inches of windcake Make Tips

    The whole process of preparing yolk paste and protein cream has to be fast. Special protein cream can't be placed long enough to avoid bubbles or overstretch

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