Pistol-fruit cake
By VicentaLakin
Let's try the fragrance, the sweet, the sweet, the sweet, the fragrance。
Recipe Recommendations
- low-gluten flour 60g
- cornstarch 20g
- passion fruit juice 30g
- eggs of 4
- soybean oil 40g
- fine sugar 120g
- sweet and sour
- roast
- an hour
- ordinary
Steps for Pistol-fruit cake
1
The egg yolk and the egg clear are separated and loaded into two plates, with no oil or water in the egg clear。
2
Cut off the cloves and take out the vanilla seeds and sift the juice。
3
put soy bean oil 40g, centipede juice 30g, fine sugar 60g in the egg yolk basin, modulated until fine sugar melts。
4
Flour is sifted on the egg yolk basin, with low-strength flour and sift powder, evenly mixed。
5
When the yolk paste is mixed, it will remain in place for 10 minutes, allowing the yolk paste to be fully emulsed。
6
add fine sugar 60g in the egg cleanup basin, and eject the egg with an electric puncher to wet dry state。
7
One third of the distributed protein cream will be added to the yolk paste, evenly from the bottom up。
8
The tumbled face is poured into the remaining protein cream, evenly by the same method。
9
Put the cake in the eight-inch mid-inch cake mold。
10
When you're down to the cake, you shake around the mold, hold down the chimney, shake it, shake it off。
11
In the preheated oven, the temperature of the upper and lower tube is increased to 160 degrees for 40 minutes。
12
When did you eat the pastry-fruit cake。