Eight inches of windcake
By VicentaLakin
Make a note of the cake
Recipe Recommendations
- eggs of 4
- low-gluten flour 85g
- corn starch 15g
- white sugar 60g
- edible oil 40g
- water 65g
- lemon juice few drops of
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Eight inches of windcake
1
Prepare the material
2
Put the eggs in the container, pull the yolk out with a spoon, put the venom in the fridge
3
The yolk is placed in another container, in a small amount of white sugar
4
Disperse the yolk, put it in the water and mix it evenly
5
Sift in flour and starch, evenly mixed, without too much mixing
6
Take out the purified containers, drop the vinegar, get the lemon juice, lazy lemon cut, make it easier with vinegar, put a little white sugar, hit the egger with a low-speed hair
7
The white sugar goes in three times, the egg-pumpers go low, then the high-speed, then the egg-cleans are ready
8
Put a third of the protein cream in the yolk paste and mix it
9
Put the pixie from figure 8 back in the protein cream, mix it evenly
10
Put it in the simulator, hit two, blow the bubble out, put it in a preheated oven, 150 degrees, 40 minutes
11
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