Six inches of windcake
By VicentaLakin
The bakers don't make twilight cakes, while six inches and eight inches of twilight are more common sizes. A six-inch cake, small, cute and easy to eat. Some of my experiences with roasting a successful twilight cake: one of the problems with cracking, the cake must be warm, the cake must be warm, the cake must be warm, the last 10 minutes will be warm, the cake will be skinned, so that the baked cake won't get glued off the skin anywhere. The problem with the collapse of the cake: as long as there is no problem with the lack of proteins, the temperature of the oven, the timing, and the assurance that the cake is cooked, the cause of the collapse is the fall of the pile when the cake comes out of the oven — the heat in it comes out, and then the cold comes down, the cake does not collapse (provided, of course, the cake is fully cooked). And I've always loved my mold, and I don't want to break it so hard that it'll fall. Now I'm going to throw it up high as soon as the cake comes out。
Recipe Recommendations
- eggs of 3
- milk 20 grams
- corn oil 20 grams
- fine sugar 15 grams+30 grams
- low-gluten flour 35 grams
- corn starch 5 grams
- light cream 450 grams
- mango one
- Decorative fruit appropriate amount
- milk fragrance
- roast
- an hour
- senior
Steps for Six inches of windcake
1
Separate the eggs from the yolk and put the eggs in the freezer. Milk and corn oil (which can also be replaced by other odourless vegetable oils) are poured into the basin, with a hand-to-eating eggmaker, and the milk is fully mixed, with no oil star. Add 15 grams of fine sugar to melt。
2
Add yolk to full integration (combination is sufficient, not excessive mixing to reduce the scent of eggs)。
3
Scan low-banded flour and corn starch。
4
Flour is pressed into the liquid and wet with an eggmaker。
5
And then the way an egg-beater paints the word "the" in the pot, it's just a bit of a bump。
6
Be careful: The basin's going to get mixed up。
7
It's a nice yellow paste. It's all fine and clean. Stuck with an egg-hitter would flow smoothly, leaving no trace on the face of the paste。
8
The eggs are frozen to the edge of thin ice. If you make a six-inch cake, three little eggs don't have so many。
9
Add a little salt and squeeze in a few drops of lemon juice (which can make the egg clear easier to pass out and increase stability) with a low-speed electric omelet up to a rough bubble, with one third of fine sugar。
10
Keep hitting the foam, it gets thinner, and a third of the fine sugar。
11
It's going to hit the trail and add the last remaining fine sugar. Keep going。
12
When you hit a dry hair bubble, you lift an egg-beater and you have a straight angle。
13
It's important to keep an eye on the pelvis all the time. It's the same state of post-basket protein cream. It can't be better in the middle. It's not enough on the edge. One third of the cream goes up with a razor to the yellow paste。
14
Shake the yolk paste, shake the air bubble, and shuffle a third of the protein cream into the yolk paste。
15
When it's more or less smooth, it falls back into the protein basin。
16
It's all flat, and it's a light yellow, fine, light cake paste。
17
The colours are even, and the cakes are flat, flaccid and radiant. Scratch the cake, and it won't drop right away。
18
From the height of the mold, you can see the cakes pouring into the molds like ribbons. Seven or eight points is ideal. Scrambling the mold so that the pastry surface is flat and the molds shake twice over the table and break the bubble。
19
Put it in the lower layer of the pre-heated oven at 140 degrees above and below (the actual temperature shown by a thermometer in the oven) and then, after 50 minutes, the upper and lower fire will be increased to 150 degrees and then baked for 10 minutes, so that it will be out of the oven and cold. (I baked two six-inch cakes. If you bake a six-inch cake, the time will be reduced. Anyway, the temperature and timing will depend on the temper of the oven
20
The cake came out of the oven with two hands up to 30 centimetres from the table, and flatly fell on the table. And then it's completely cooled, because the face of the cake is crumbed, and if it's on the net, it's flat, it's on the same size and on the net, and it's cold, and it doesn't have a panel. You can also hang the molds with two boxes of the same height。
21
Here's a way to share a model: right hand with a cake model, up and down to where there's meat in the palm of the left hand
22
And you can see that the cake above is out of the mold, and then you turn around and the whole cake is out of the mold。
23
Raise the panel up and the cake comes out. Lift up, press the cake down with a hand on the panel, and the cake breaks out of the panel and turns around again。
24
A beautiful cake will make a difference
25
If you want to make a birthday cake, cut three slices of the cake across the board (and cut off the top part of the cake) with 150 light cream, a mango cuttin for a layer; and 200 g light cream for the face, and 100 g light cream flowers. The ratio of light cream to sugar is 100 grams of light cream and 7-10 grams of fine sugar. Because the butter in the coat is hard, the cream in the face is softer, and the butter in the flower is softer and harder than the cream in the coat, it's easier to get a starter's words in three。Six inches of windcake Make Tips
1. As the ovens are different from one household to another, the temperature and timing of the ovens must be adjusted for reference purposes only. I was high in the oven, so I put a thermometer in the oven, and the temperature given in the recipe was actually measured by the thermometer. In general, if the cake breaks in less than half an hour or is overcolored, the temperature will be lowered next time. The cake will go out of the oven when it swells to the top. 2. Keep an eye on the proteomics during their distribution, and do not overcut them。