Eight inches of windcake
By VicentaLakin
It's just egg milk flour. It's healthy. From the first cake to the present, you changed a lot of the details of the original formulation. From the original formulation, 40 grams, I'm down to 20 grams, and sometimes a dozen. From the original formula, 80 grams of sugar, I reduced to 50 grams. With less oil, less sugar, more health! It's just that we haven't found the level where we can't break or fall! I hope the master sees a point or two
Recipe Recommendations
- low-gluten flour 85g
- eggs of 5
- milk 60g
- corn oil 20g
- white sugar 55g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Eight inches of windcake
1
Prepare two basins, a little bowl. Five eggs, one of them in a small bowl, because of the incomplete prevention of yellow, which affects the separation of yolk. Fresh eggs. They can be shot directly on the Equator and separated from the Equator. They're all put in an oil-free basin. It can also suck yolk in the mouth with clean mineral water bottles, then squeeze it and put it in a bowl of yolk. The premise is fresh eggs。2
If eggs aren't fresh. It's a way to separate the egg yolk from the picture。3
It's a separate egg cream. Then you can wash the bowl and the egg cleaner. At least I like it. When the cake's done, the wash is done。4
Get ready to low-banded 85 grams。5
Overscreen. This is to prevent the presence of blocks in flour. Make the cake made more subtle。6
Plus 20 grams of corn oil, 60 grams of milk. A little sugar. I usually put around five grams。7
(b) manually mix the egg-beater z font equally. don't mix in one direction, because it doesn't work。8
REMEMBER NOT TO MIX IN ONE DIRECTION9
Smuggled to the paste without particles. Put it aside。10
I'm still used to washing out used equipment. Zenium11
Fifty-five grams of white sugar, best white sugar, sometimes without white sugar。12
Let's get the pure eggs down to the bubble。13
Add a third of the sugar, medium-speed to increase volume, thin foam。14
Add a third of the sugar。15
Mid-speed to signage。16
Add the remaining one third of the white sugar, with medium-speed peaks. Tilt basins, the drop-out egg clears don't fall out easily。17
Keep an eye on the state of the egg clear, which is not ready yet. Keep going。18
Send it to pull out a tough little tip. And be careful, you can't pass it. After it's passed, the egg clear will look unsweet and have a particle feeling. It's not easy to mix it evenly with the yolk paste。19
The omelette and the yolk paste are all ready。20
Take a third of the egg and put it in the paste。21
One third of the distributed egg is poured into the yolk paste, evenly rolled up and down with a mixer. It's also not allowed to mix in one direction so that the funneled eggs don't melt and affect the taste of the cake。22
Once the first mix is even, the rest of the distributed egg clears are split and evenly mixed。23
The mix must be even. Down into the 8-inch cake model. Still for a moment. The oven is 135 degrees preheat 3 minutes. Break out the big bubble in the cake paste。24
See the bubble? Put a little pressure on it and shake it on the table。25
The bubble's gone, everything's ready。26
My oven uses this temperature. 135 degrees, up and down. The temperature of each oven varies. The temperature is determined by reference to the instructions of your oven. Do it a few more times and you'll know the temperature of your home oven。27
After taking it out of the oven, it stunned quickly and put it in the dryer. It's completely cooled, disemboweled. I like to circle the side with a knife. I'll be right down. That's the advantage of aluminium. The coating can't be cut with a knife. I'm sorry, it's just another piece of cake, just to show you that when you get out of the oven, it's on the shelf in the oven。28
Cake's ready29
Make yourself a cake figure one。30
Make yourself a cake figure two。31
Make yourself a cake figure three。