Eight inches of windcake
By VicentaLakin
Chi Fung Cake is a set of desserts that are often baked after entering a cake mold. Today, I made an original twilight yolk。
Recipe Recommendations
- low-gluten flour 85 grams
- milk 50 grams
- corn oil 50 grams
- white granulated sugar 60 grams
- eggs
- lemon juice few drops
- salt 2 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Eight inches of windcake
1
Preparation of food: low-banded flour, corn oil, white sugar, eggs, milk, salt。
2
Emelie and yolk are separated. A few drops of lemonade in the fridge. The yolk is evenly mixed with an eggbeater。
3
In yolk, the milk is evenly mixed and then the corn oil is fully emulsed (so that the cake can climb well in the oven)。
4
Oversifted flour。
5
Smash it evenly with eggs。
6
An electric omelet is used: when fish eyebrows appear, a third of the sugar is added; when soap bubbles appear, a third of the sugar is added; and when the texture appears, the last of the sugar is added. When it comes to small angles of an egg-beater, protein cream is dry bubbles。
7
One third of the protein cream from a shovel was added to the yolk paste, which was evenly mixed with a tangled hand。
8
Take another third of the protein cream and mix it evenly。
9
Finally, the yolk paste is mixed into the remaining protein cream。
10
(b) Smuggled egg paste (in no case can a shovel be rounded in order to avoid cramps). Preheat oven 150°C10 minutes。
11
He fell into a three-power cake mold, and he dropped it a few times and hit the bubble。
12
The mould was placed at the bottom level 150°C for 55 minutes。
13
The retweeting mold is dry and then detoxged。
14
The finished chart。