A watery twilight cake

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Prepare materials: low-banded flour, eggs, fine sugar, corn oil, cool water; cold water can be exchanged for the same amount of milk

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(b) Equation of egg yolk and the discharge of eggs into oil-free and water-free bowls

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(b) To pour corn oil into the yolk, to squirt it evenly with eggs, to pour water into the yolk, to mix it fully with eggs, to see no oil flower, and to have foam

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(a) Sifting of low-banded flour; flour is not sifted for the purpose of sifting dirty things, but for the purpose of increasing the air in flour and making the flour loose, so that it is not sprouted or puffy after entering the yogurt

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Pumping eggs in an irregular direction, with no creeps; lifting eggs, with a smooth and slow fall of the yolk paste as a ribbon; putting them aside; this is one of the criteria for water twirling, and if the yolk paste is too dry, the baked cake tastes dry

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(b) Equation is mixed with a medium-speed electric instrument, and a third of fine sugar is added when a thick bubble fails to see the flow of the egg, with a medium-speed effect

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Once the delicate white hair bubble is out, a third of the fine sugar is added, with a medium stroke; the right hand is the egg-cutting instrument, and the left hand moves the egg-basket from time to time

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When a fine and visible trail emerges, the remaining one third of the fine sugar is poured into the room and the flow is slow

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When there is some resistance to an eggbeater, and the protein is luminous, the eggbeat is raised at the point where the eggbeater can have a small hook; it is also necessary to bake a water twirl cake, and if you keep hitting it, the protein on the twirl and the baked twirl cake is biased

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150 degrees of pre-heat oven, then mixed cake paste: one third of the protein is taken into the yolk paste

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(b) Smash it and fall back into the protein paste and turn it into a luminous cake paste

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Pumping the cake into an eight-inch twilight twilight cake mold, with a few strokes of the emulsion, and a bubble in the cake paste

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The mid-level of the preheated oven, 150 degrees up and down, 60 minutes; the middle-level means that the mold is in the middle of the oven and that if it is not high inside the oven, the mold can be placed in the lower-middle level, with an oven at the bottom; the timing and temperature must be adjusted according to the actual situation in the oven; the cake is cooked, and my experience is to see the height and radians on the top of the cake: Cakes fall again after heat rises and can be released for five minutes with almost horizontal or micro-bulbs

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The baked cake is taken out of the back and is struck twice, the internal heat is blown out, and the rest of the air is attached to the twilight hanger; the cake is laid cold and looks clean with its bare hands and can be eaten directly or decorated for the cake

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It's fresh and warm, less oil and sugar

1. Watery twirl cakes need to be made with two things in mind, the first of which is that the yolk paste is not too dry and the yolk is so smooth as to be ribbons; the second of which is that the protein is short, with a slightly larger bit of bending hook and dry wetness; the second is that the timing and temperature of the roast are to be adjusted depending on the actual state of the oven, with some of the ovens having a large temperature difference and, lastly, with a temperature-accurate thermometer; and the third of which is to wait until it is completely cool and then demigrate, so as to prevent the distilled cakes from being crushed or compressed while the heat is running out。