An eight-inch kamikaze cake

By VicentaLakin

An eight-inch kamikaze cake
I had a 10-inch-and-a-half-hour model in the house, and I felt so bad that my friend had lost an eight-inch high-school model in the country. The 8-inch cake that I made earlier, and someone left a message that four eggs could not be modeled, and now it's clear that I'm too short to live in the mountains for too long. It's better to be taller, and the cake looks like a big deal. The eggs I use are large, each between 55 and 60 grams. This formula comes from the little sister of North America, and the temperature is adjusted by my oven。

Recipe Recommendations

  • egg yolk of 5
  • milk 75g
  • corn oil 75g
  • ordinary flour 100g
  • protein of 5
  • fine sugar 75g
  • white vinegar 1 teaspoon

Steps for An eight-inch kamikaze cake

  • Make An eight-inch kamikaze cake step 0
    1
    Corn oil mixed with flour. (Purple flour can get rid of the flour, so it's fine with ordinary flour, and it doesn't make any difference. I'm not sure
  • Make An eight-inch kamikaze cake step 1
    2
    Add yolk and milk。
  • Make An eight-inch kamikaze cake step 2
    3
    The proteins were added to the vinegar, and three times sugared to the dry wet hair bubbles, and the eggheads were raised, with a slight bending of the little points of the protein. (Photo to thick bubbles in 1/3 sugar, second 1/3 sugar when delicate, and the remaining sugar when there is a visible pattern. I hit the whole thing with my mid-speed. I hit my eggbeater in seven, in four. I'm not sure
  • Make An eight-inch kamikaze cake step 3
    4
    Put a third of the protein in the yolk paste。
  • Make An eight-inch kamikaze cake step 4
    5
    Two-thirds of the protein is tuned. Don't spin, flip from the bottom。
  • Make An eight-inch kamikaze cake step 5
    6
    Combination status. Light and thick like cotton. If it's thin enough to melt, the cake will collapse. I'm not sure
  • Make An eight-inch kamikaze cake step 6
    7
    Falling into the mold, shaving the surface with a razor, shaking a few times, shaking the bubble。
  • Make An eight-inch kamikaze cake step 7
    8
    COVERED WITH TIN FOIL, PLACED IN PREHEATED OVENS, 330F/165C FOR 25 MINUTES. (GEESELIC PAPER, WHICH SLOWS DOWN THE SURFACE OF THE CAKE SO THAT IT WILL NOT BREAK UNTIL IT SWELLS. I'M NOT SURE
  • Make An eight-inch kamikaze cake step 8
    9
    THE PAPER WAS OPENED 25 MINUTES LATER AND THE TEMPERATURE WAS INCREASED TO 310 F/155 C FOR 30 MINUTES。
  • Make An eight-inch kamikaze cake step 9
    10
    It's done. (Cakes grow to the highest, then a little back, which means the cake is ripe. I'm not sure
  • Make An eight-inch kamikaze cake step 10
    11
    Take it out now, shake it twice hard, and cool it down。
  • Make An eight-inch kamikaze cake step 11
    12
    When it's completely cool, it's off the grid. It's a good mold. It's easy to strip. I'm not sure

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