Twilight cake
By VicentaLakin
Because the yolk is emulsed, it tastes better than the non-emulsive cactus。
Recipe Recommendations
- egg yolk of 2
- white sugar 13g
- milk 20g
- corn oil 20g
- low-gluten flour 33g
- protein of 2
- vanilla extract 3 drops
- white vinegar 3 drops
- sweetening
- roast
- an hour
- senior
Steps for Twilight cake
1
The baked cake doesn't collapse and doesn't shrink。
2
Tastes wet。
3
The food is ready, the molds are alive。
4
Protein and yolk are separated, and the protein-rich basins must be free of water and oil and not have a thread of yolk。
5
Protein and 13 grams of white sugar mixed to dissolved。
6
Add corn oil to emulsion。
7
The irritation state is yolk-column, and an egg-beater is a drag, leaving traces。
8
Add vanilla。
9
One-time sifting of low-banded flour。
10
Smash to no dry flour。
11
A one-time sugar high-speed pass。
12
Protein is sent to around 8 distributions, with a small bending hook for an egg-beater。
13
Take a third of the protein cream and yolk paste, and then then pour the yolk paste into the remaining protein cream。
14
From above, the face falls into the mold。
15
Scratched with a razor and a light bubble。
16
I put it in the preheated oven for 150 degrees and 50 minutes, and my oven has four floors, and I put it on the penultimate floor. There's a slight crack。
17
On the other hand, the government has not been able to take any action, but it has not yet done so。
18
Hands off。
19
Don't retrench with elasticity。
20
Pack。Twilight cake Make Tips
1. The protein-rich basin shall be free of water and oil. 2. The yolk is mixed to lactation, and there are signs of resistance from an eggbeater. Add white vinegar and vanilla to remove the smell of eggs。