Eight inches of windcake
By VicentaLakin
Twisting cake is the basis of the cake, and once you have it, you make the other cakes, the last six inches, the last eight today, and the next 10 inches。
Recipe Recommendations
- low-gluten flour 90g
- salt 1g
- fine sugar 75g
- corn oil 30ML
- milk 70ml
- eggs of 5
- vanilla extract 5 drops
- lemon juice
- sweetening
- roast
- several hours
- ordinary
Steps for Eight inches of windcake
1
List of all materials。
2
Corn oil mixed with milk, added 15 grams of salt and fine sugar, mixed with eggs to melt fine sugar。
3
Overscrutinise。
4
Smuggled with eggs to low-banded, non-particle。
5
Add yolk and vanilla。
6
Smash to thick backup。
7
Lemonade is added to the protein and 30 laps with an egg-beater。
8
30 grams of sugar and 50 laps。
9
Add another 15 grams of fine sugar and stir 50 laps again。
10
Add the last little sugar, keep messing 50 laps, and the hard protein cream is done. The protein cream is thin and smooth and bright。
11
Take a third of the protein cream and put it in the yolk paste。
12
And when it's even, it's back to the protein cream about 50 times, and the cake is finished。
13
The cake fell into the mold, shaking and stunned。
14
The oven is preheated to 150 degrees, the cake mold is sent into the oven and the oven is baked for 40 minutes。
15
When it's done, it rebuts, and then it takes three hours。
16
No photographs can be taken at night, and after demodeling, they are stored in a fresh bag。
17
It's beautiful to take a picture of the day cake。Eight inches of windcake Make Tips
If the cake is to succeed, the protein is the key。