Eight inches of windcake
By VicentaLakin
Recipe Recommendations
- egg white of 6
- egg yolk of 6
- low-gluten flour 100g
- corn oil 60g
- milk 75g
- corn starch 10g
Steps for Eight inches of windcake
1
All materials are measured, and egg-purified yolk is separated (not to mention that containers filled with egg-purified must be unoiled or otherwise difficult to deliver)。2
Milk and corn oil were added to the yolk, completely wrapped in the yolk, so as to prevent the drying of the yolk surface and to put it aside。3
Remember that the container with the egg purified was oilless and waterless。4
First, drive down, clear the eggs into the fish eyebrush and add the first fine sugar, one third of all fine sugar。5
Then drive the highway, clean the eggs to a rough foam and add a second fine sugar (half the amount left)。6
A middle-speed to the bending state, a third time with fine sugar, when corn starch is added together (with corn starch to stabilize the protein cream), it continues to hit hard-eating bubbles。7
The protein cream is strong, the rebutting doesn't slip, it's a good break。8
The preheat oven, 160°C。9
Add low-banded flour to the yolk。10
Scratch the circle with a hand-beater. Don't overwrite it. It'll get cramped。11
I'm going to use a clean hand-plug to check the protein cream, and I'm going to hit it again, and I'm going to get the protein cream back in a delicate state, or it's going to be harder to mix with the yogurt。12
WHAT'S A TWIRL WITH A THIRD OF THE PROTEIN CREAM IN THE YOLK PASTE? IT'S A SCRATCHER THAT SCRATCHES THE "J" FROM THE MIDDLE OF THE PASTE, TURNS THE FACE UP LIKE A CHOWDER。13
put the mixed pasta into the remaining protein cream and mix it even again. my sister's sister's sister's sister's sister's sister's sister's sister's paste is mixed and even, pouring it from 15 to 15 to the model, so that some of the bubbles can be eliminated, and then you can pick up the emeralds, drop them down two times and blow the air bubble out。14
Send it to the oven, up and down at 160°C, mid-level, about 35 minutes。15
If you're not sure it's ripe, insert it with a chopstick16
the twilight removed from the oven is to fall twice from the height of 15 cm, to throw the heat out, and then the button is completely dry, and if it is not, the cake will shrink。17
Demolition, gently press the cake body with your hand and get it out of the mould wall。18
Then you put your hand on the bottom of the mold and you pull your hand out of the bottom。19
The finished product。20
With an eight-inch formula, a six-inch twilight and a few cupcakes。