Eight inches of windcake
By VicentaLakin
With five egg squares, the cake is soft, flexible and tastes good。
Recipe Recommendations
- eggs of 5
- low-gluten flour 100g
- corn oil 40g
- white sugar 65g
- water 60g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Eight inches of windcake
1
Separate proteins, yolk, each in a water-free and oil-free basin, and evenly mixed with corn oil。
2
The water is evenly mixed and the powder is sifted, and the font mix is balanced。
3
A few drops of lemon juice were added to the protein and given out with an eggbeater. Sugar was added to the egg three times, and for the first time a third of the sugar was added to the bubble. When the protein is fine, one third of sugar is added and one third of sugar is added for the third time, when the egg-beater is bent。
4
It's just a little hook。
5
Take a third of the protein cream and put it in the yolk paste, evenly mixed with the hand-beater, then pour all the yolk paste into the yolk and evenly。
6
Scratch the cake into an eight-inch mold, shake it a few times on the top of the platoon, and shake the bubble. The oven is preheated and placed in a mould setting of 150°45 minutes at a temperature and time determined according to the situation in the oven。
7
When the work is done, it will be taken out of the table and the heat will be blown out. Cut the chunks and enjoy it。