Ten inches of windcake
By VicentaLakin
It's soft, it's real, it's no additive, the kids are eating healthy。
Recipe Recommendations
- low-gluten flour 180
- eggs of 8
- sugar 130 grams
- pure milk 130 grams
- corn oil 85 grams
- salt 2 grams
- corn flour 2 grams
- vinegar 3 drops
- sweetening
- roast
- an hour
- senior
Steps for Ten inches of windcake
1
Get eggs, milk, corn oil, low-banded flour, sugar, salt and corn powder, vinegar
2
Emelter and yolk separated
3
Corn oil and milk pour into yolk
4
It's not gonna separate
5
Pour three cents of sugar into the yolk and mix it to melt
6
Put all the flour filters in the yolk
7
Smash it into a paste. No particles
8
Plumbing with salt, corn powder, vinegar
9
High-speed bubbles
10
ADD A THIRD OF THE EGG TO THE PASTE, AND MIX IT QUICKLY IN A GRANULAR FORM
11
Smash the map and dump all the noodles in the rest of the egg. ♪ Like the graph above ♪
12
Smashed paste into a ten-inch mold
13
Smash it, shake it and flatten it
14
In 50 minutes, 160 degrees upper, 165 degrees lower, and five minutes later, it's finished
15
When you're out of the oven, you're going to put it upside down, and you're going to lose it。Ten inches of windcake Make Tips
The mixing technique must be in a "J" shape to prevent deflation. The egg whites must not contain water or oil (which makes them difficult to whip).