Old breakfast cake
By VicentaLakin
the old early cake tastes soft and delicate, and has a higher success rate than chi fung. i'm a dish of 35x25x7, the size of which is exactly 5 cm high, 150°60 minutes high, even on the surface and bottom. the temperature of the new oven is high, so that it is adjusted as it is observed to avoid too much colour. water bathing can be done without the bottom colour, and the taste becomes thicker, with an impervious sense of entry, with the disadvantage of being wet after a day and having a slightly lower taste than when it comes out。
Recipe Recommendations
- milk fragrance
- baking
- an hour
- simple
Steps for Old breakfast cake
1
Raw material maps, pure milk, which cannot be replaced by transmuted milk, can be used with fine sugar or white sugar, as much as possible without large grains of sugar, which is more difficult to decompose。2
Tools: Electronic scales, electric egg-hitlers, manual egg-hitlers, flour screening, rubber razors, egg-baskets (clean, oil-free, water-free)。3
Protein yolk is separated, the pots filled with protein and the electro-pumpers must be free of oil and water, and the proteins should not be mixed into the yolk, otherwise it will be difficult to break。4
the 150g salad fire heats up to the point when the oil comes out of the fire, and it is sifted with low powder, evenly mixed with a hand-plug, then mixed with milk, egg yolk and smooth paste, and must be filled with low powder and yolk, otherwise the hot oil burns the egg yolk into fried eggs。5
Preheating 150 degrees of pre-heat before the delivery of the protein, adding 2 grams of salt to the protein, and low-speed electric omelet to fish eyebrows, adding one third of sugar。6
A third of the sugar continues to be distributed at high speed until the bubble is thick。7
One third of the remaining sugar continues to be distributed at high speed to the appearance of protein。8
High-speed to-wet-haired hair bubbles (both egg-hitters can pull out a bending horn called wet hair bubbles; short and straight small horns are dry hair bubbles for twirling cakes)。9
A third of the protein is added to the paste, evenly mixed with a rubber razor (not entangled, which affects the rise of the cake), added to the remaining protein flips evenly into the ovens, with oil sheets laid in advance, with a small shock of the ovens draining out the air bubbles, without water bathing, which can then be placed directly in a preheated oven of 150 degrees and 60 minutes in the middle floor; water bathing: an additional oven in the lower part of the oven, which is filled with a small amount of cooling water, still 150 degrees and 60 minutes。10
It's delicious, it doesn't shrink, and it doesn't need to be cold like a wind。11
Great。12
It's fine, it's soft。Old breakfast cake Make Tips
Special tips: Containers and tools that are exposed to proteins shall be free of oil and water and can only reach wet hair bubbles and cannot be hit。