Eight inches of windcake
By VicentaLakin
It's one of the most popular cakes today。
Recipe Recommendations
- egg yolk of 4
- fine sugar 55 grams
- salad oil 40 grams
- milk 70 grams
- low-gluten flour 88 grams
- protein of 4
- lemon juice 5 drops
- vanilla extract few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Eight inches of windcake
1
Prepare the materials, low-banded flour, triple-screened, eggs to freeze。
2
Milk and salad oil are poured into the eggbasins and mixed with hand-sucking time needles to total milking。
3
40 grams of sugar, continuing to mix until it's invisible。
4
Add yolk。
5
Continue to mix the clockwise evenly。
6
ONE-TIME LOADS OF LOW-BANDED FLOUR ARE ADDED AND Z-WORDS ARE QUICKLY SMOOTHED。
7
Up to dry powder particles, smooth。
8
Clean the basin with a razor and put it aside。
9
At this point, the pre-heat oven is 150 degrees up and down。
10
Protein with lemonade。
11
Start mixing with an electric omelet, three times sugar。
12
Hit hard hair。
13
Pick up the egg with a small angle。
14
A third of the protein is added to the yolk, which is quickly evened with a razor。
15
Put the mixed paste back in the protein cream and continue to mix it quickly。
16
In the air, at a distance of 15 centimeters, the face falls into the mould。
17
Hands on the end of the stick, hand-shocked 10 centimeters above the table, shaking away the bubble. Start baking in the oven for about 60 minutes。
18
The cake goes up to the highest point and starts falling back, and the color is satisfactory enough to cover the tin paper. Press the face of the cake with your fingers, and the cake bounces fast, and it's baked。
19
The furnace emitters, blows heat, pulls it back on the hanger, puts two cups or bowls on both sides, so the heat can spread。
20
It's dry below hand temperature. It's free to eat。Eight inches of windcake Make Tips
1. Fresh eggs. 2. An egg basin is free of water and oil. 3. This formulation applies to an eight-inch or two six-inch cake。