The salty ham and the turpentine cake
By VicentaLakin
This cake is totally my nerves. In the baking world, so far, only pine ham onion bread has appeared. In the world of cakes, I've only seen the so-called "spread cakes" on the Internet, which used to be red with meat pine inside. I was just trying to get some ham in the cake paste. Always worried that the cake was covered in ham and pine or something, and that in the mix of protein cream and yogurt, the pudding layer would be formed by over-material accumulation? I also found on the Internet that ham pudding was mixed into the yolk paste and that the roasted product did not appear in the pudding layer. In my mind, I started thinking about putting ham and meat pine into the yolk paste. As a result, significant success was achieved. Since then, cake can be sweet or salty, with ham and pine。
Recipe Recommendations
- low-gluten flour 85 grams
- milk 50 grams
- corn oil 70 grams
- white granulated sugar 20 grams
- eggs of 5
- salt 30 grams
- lemon juice few drops
- meat floss 10 grams
- shuanghui ham 1 piece
- salty and sweet
- roast
- an hour
- senior
Steps for The salty ham and the turpentine cake
1
Preparation of food: 10 grams of meat pine, 1 white egg for a corky ham, 85 grams of wheat flour, 70 grams of corn oil, 20 grams of white sugar, 30 grams of salt and 1 bag of milk。
2
Take two water-free and oil-free eggbains and separate the eggnog from the yolk。
3
A few drops of lemonade in the egg-cleaning basin in the freezer. Corn oil is added to the yogurt and fully emulsed with eggs。
4
Add milk, salt, mix (I've turned white sugar into salt, just to get the taste of salty cake)。
5
Scan low-banded flour。6
Ham intestinal cuttin。
7
I'm worried that when you're tumbling, it's pine and ham。
8
Scratch the egg yellow paste to dry powder。
9
Eject proteins with electrocutors and one third of white sugar when fish eyebrow shapes appear。
10
When the shape of soap bubbles appears, two thirds of white sugar is added。
11
When it comes to texture, add the last one-third white sugar。
12
When a small, straight triangle is raised, it's a dry hair bubble, and the protein cream is finished。
13
Scratch a third of the protein cream into the yolk paste and mix it with a tangled and tangled hand, and do not turn around to stir it in order to avoid a stretch。
14
The proteins were mixed with the yolk paste in three waves into a smooth state。
15
Down into an 8-inch twilight cake mold and shakes the bubble in the face. 130°C preheat oven。
16
When the oven is preheated, the cake mold is placed in the bottom layer of the lower layer of the fire, 130°C, for 40 minutes. Fireed 120°C for 30 minutes (70 minutes in total)。
17
The baked cake surface shape。
18
Two bowls are on the table, and the cake moulds are retweeted and cooled (in room temperature, I put them out overnight)。
19
The finished chart。
20
The finished chart。The salty ham and the turpentine cake Make Tips
1. The success of my savory meat floss and ham chiffon cake stems from keeping in mind the lesson that failure is the mother of success. 2. Daring to innovate is the sure path to success.