Old breakfast cake
By VicentaLakin
Recipe Recommendations
- eggs the 12
- fine sugar 160 grams
- corn oil 155 grams
- milk 130 grams
- sea salt 2.5 grams
- low-gluten flour 190 grams
- lemon juice few drops
- milk fragrance
- roast
- an hour
- ordinary
Steps for Old breakfast cake
1
The mold is pre-painted with a sheet of paper around the inner wall, which is about three centimetres higher than the mold, and if the tarpaulin is not high enough, you can add four more pieces of oilpapers, like me, to prevent the cake from climbing in the oven。
2
Low-banded flour sifted twice。
3
It's better to use a cooker's machine, because 12 eggs are so big that they can't be properly filled, and hand-plugs can't completely clear 12 eggs。
4
Everyone's looking for a bigger eggbasket。
5
Corn oil is poured into the milk pot, and the gas heats up between 75 and 80 degrees。
6
Put hot oil in flour。
7
It's evenly mixed with a manual omelet。
8
Add milk evenly.
9
Add yolk evenly。
10
The last yolk paste is fine and smooth。
11
Protein with lemonade, sea salt and all of the fine sugar that drives the cook machine is distributed at maximum speed。
12
A few laps of bubbles are organized in mid-twirling shapes with large bend hooks。
13
It's the protein state in the mixer, it's the bending state, and it's the 180 degree preheating on the oven。
14
Take a third of the protein to the yolk paste。
15
Flip evenly。
16
All the tumbled yolk paste is poured into the remaining proteins。
17
继续Flip evenly。
18
The flat-faced face is poured into the mould with a light concussion and an additional dish is injected into the water, which is probably less than a centimetre above the oven, placed in the second bottom of the oven and a 180-degree bath for 70 minutes。
19
Light-shock simulators out of the oven, and take off the shells and oil paper。
20
Tore the tarpaulin around, cool it for a while, put on the oilpaper and turn the cake over, unload the tarpaulin and quickly roll it over and dry it。
21
Cut the block, the internal tissue is dense。Old breakfast cake Make Tips
One, the oil is too hot, too high to burn. 2. The protein must be a little softer, with a big hook, not too hard, too hard to crack. Be careful when you inject water. Don't pour it in. When the four, protein and yolk paste are mixed, they must be evenly mixed, without protein particles, and leave a gas hole in the final internal tissue of the cake。