Basic chili cake

By VicentaLakin

Basic chili cake
The bakers don't make twilight cakes. It's a mandatory class. This man's "Seven Mad Cake" Twisted Cake is really easy to achieve and easy to defeat! I've baked the wind of a broken mouth and the wind of a collapse. Then the experience came out: cakes must be warmed up, cakes must grow slowly, last 10 minutes warm, cakes must be skinned, so that the baked cake doesn't get glued off the skin at any point. And the problem is that the cake collapses: as long as there is no problem with enough proteins, the temperature of the oven, the timing, and the assurance that the cake is cooked, the reason for the collapse lies in the fall of the pile when the cake comes out of the oven - the heat in it, and then the cooling of it, the cake does not collapse. And I've always loved my mold, and I don't want to break it so hard that it'll fall. Now I'm going to throw it up high as soon as the cake comes out。

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Steps for Basic chili cake

  • 1
    Separate the egg yolk from the egg purifier, note: there must be no egg yolk in the egg purifier, and there must be no oil or water in the egg purifier. The egg yolk is warmed up and the egg is frozen in the fridge
  • 2
    Combining low-banded flour with corn starch
  • 3
    Milk and corn oil (and other odour-free vegetable oils) are mixed into water and milk
  • 4
    Add 30 grams of fine sugar
  • 5
    Sift in powder that's been sifted once
  • 6
    Hand-held eggbeater crosses up to almost dry powder
  • 7
    Quick two laps of dry powder on the side of the basin with an egg-beater (manual) and two laps of dry powder into the paste. Add egg yellow
  • 8
    It's evenly smoothed with a rubber razor
  • 9
    Take the egg clear out of the fridge, and then some of the eggs are frozen. Go on
  • 10
    Add a small amount of fine sugar, smooth it with an electric omelet and then pass it at high speed for four minutes, hit the foam softly and loosely, and add 1/2 of the remaining fine sugar when splashing on the side wall of the basin
  • 11
    Give me 30 seconds to add the rest. Sugar
  • 12
    It'll be quick enough to get to a light-floating protein cream and lift the egg-beater
  • 13
    Put a third of the protein cream in the yolk paste and flip it with a rubber razor
  • 14
    And then back in the protein basin, with a razor and a big, fast 30-35. Specific technique: right hand shaving (with a razor on its head) cuts from one side of the basin to the other
  • 15
    Scratches are drawn up and rolled upwards into the paste, then the left hand turns the basin counterclockwise at 60 degrees and the right hand repeats the scraping. Every time the right hand shaving, the left hand turns the basin once
  • 16
    The colours are even, and the cakes are flat, flaccid and radiant. Scratch the cake, and it won't drop right away。
  • 17
    Put the cake in the cake model and you can see the cake in the mold like a ribbon. Seven or eight points is ideal. Scrambling the mold so that the pastry surface is flat and the molds shake twice over the table and break the bubble。
  • 18
    Put it in the lower layer of the pre-heated oven at 140 degrees above and below (the actual temperature shown in a thermometer in the oven) and then in 50 minutes the upper and down fire will be increased to 150 degrees and 10 minutes. Let's get out of here
  • 19
    When it's cold, it's out of shape, and you press the cake to the end with your hand on the side, and it's separated from the side. Don't worry, it's gonna break the cake, and it's gonna burn up, and it's gonna pop。
  • 20
    One round, the cake was separated from the mold, and the cake was not flattened
  • 21
    It's a living cake model, so you push it out with your hands, and you split the bottom of the cake with the panel. Open
  • 22
    Perfect twilight cake
  • 23
    With cream, with fruit, a nice birthday cake

    • Basic chili cake Make Tips

    1. As the ovens are different from one household to another, the temperature and timing of the ovens must be adjusted for reference purposes only. I was high in the oven, so I put a thermometer in the oven, and the temperature given in the recipe was actually measured by the thermometer. In general, if the cake breaks in less than half an hour or is overcolored, the temperature will be lowered next time. The cake will go out of the oven when it swells to the top. 2. Be careful not to over-expose the protein frosting. The fact that I hit so many minutes does not mean that every one of them has to hit so many minutes, so let's keep an eye on the state in the step chart。

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