Eight inches of windcake
By VicentaLakin
This is the first cake ever made by the Xinjiang. I didn't think it would be so successful! It's so soft, it smells so good, it smells so good
Recipe Recommendations
- Earth eggs of 6
- milk 80 grams
- corn oil 39 grams
- low-gluten flour 90 grams
- Pure powdered sugar 75 grams
- corn starch 6 grams
- sweet fragrance
- roast
- several hours
- senior
Steps for Eight inches of windcake
1
Food gathering。2
Put the milk in the vegetable oils with a slight and even mix。3
Eggs separate the yolk4
Put yolk in the fluids of oil and milk, softly and flatly。5
Pour in the thick bands and mix them evenly to the point where no particles are still。6
The protein is placed in a large waterless, oilless basin, a massive bubble is struck out with an electric booster and a third of the sugar powder is added to it (the sugar powder is pre-blended with corn starch) and continues with the four-blocked protein until the protein starts to release a white form of second sugar powder (one half of the remaining)。7
Add the remaining sugar powder for the third time when the protein begins to become sticky。8
Until you pick up a upside-down triangle。9
Put a third of the distributed protein in the egg paste and evenly mix it。10
When mixed, they fall into the rest of the protein, and they continue softly to mix。11
Smash good pasta。12
Falling into the mold, falling a little bit hard, shaking the bubble out。13
The oven is preheated (150 degrees upper and lower) and set for 60 minutes (150 degrees upper and lower)。14
It's been baked for 20 minutes。15
It's time to take it out and hang it upside down. "Better put it on the rack before it turns back."16
It's so sweetEight inches of windcake Make Tips
Without sugar powder, it can also be replaced with sugar. Each oven has a temper, so it depends on its own oven. Be careful when you pick up the cake. Don't burn it。