Vanilla chili cake

1

THE YOLK PROTEIN IS SEPARATED AND FED INTO A CLEAN, WATER-FREE, OIL-FREE BOWL. THE EGG IS FIRST PUT IN THE FREEZER FOR ABOUT 10 MINUTES UNTIL THE SURROUNDING ICE FREEZE. THE YOLK GOES TO THE FINE SUGAR A, MIXS IT EVENLY, DOESN'T PASS. COMBINATION IS FINE。

2

Hot water and salad oil are roughly mixed and added to the yolk, so they are even. Because hot water joins, fine sugar melts。

3

Sift low-banded flour and draw "Z&quat" with an egg-beater。

4

Add vanilla cream, blend. This is a preheat oven, 200°C。

5

...THE EGG LUMBER IS FIRST ADDED TO A SMALL SPOON OF FINE SUGAR B, WHICH IS ACTIVATED BY THE ELECTRIC PEDDLER, WHICH IS TOLD TO PASS, UNTIL THE PROTEIN LINE IS CLEAR AND THE FOAM DOES NOT DISAPPEAR. I TOOK THREE MINUTES。

6

And then you add half of the remaining fine sugar. Continue the high-speed break, making the protein cream stronger and more glamorous for about a minute。

7

Finally, the remaining fine sugar is added, which is to be swung for 15 seconds at high speed, and replaced by a medium and low speed to prepare the bubble. It takes a minute. At this point, the pointers are short and small。

8

One quarter of the protein cream is added to the yolk paste, which is smoothed with a rubber razor。

9

Returning to the protein cream, it continues to be evenly smoothed with rubber razors until it does not see a trace of protein and the face is thinly smooth。

10

Scratch the pasta in the mold with a razor and shake it twice, so that the cake paste is not mobile。

11

Send it to the pre-heat oven, fire 180°C, and roast for 26 minutes。

12

After coming out of the oven, the tremors hit and the buttons cool。

13

Twisty cakes are swelling very well, highly satisfactory. The product is fine. Cut one piece and enjoy the tea。

1. this time, my method of giving up proteins is based on teachers, who do not do the same at peace. 2. an egg-filled tub must be clean and free of water and oil. when mixed with yolk paste and protein cream, remember to use the technique of mixing and not to draw circles in order to avoid bubbles. 4. for the first time, the temperature of the baking was also at 180 degrees, which was significantly shorter than usual. of course, when you bake, and the temperature, please adjust to the temper of your oven. once the cake is out of the oven, it will be hit twice, so that the heat will be blown out and the buttons removed. 6. the formulation is based on a 6-inch aerometric cake model for cooks. i omitted the powdered powder from mr. xiao yi, adding five g of egg clear。