Eight inches of windcake
By VicentaLakin
The cake is one of the sweets that people like, and the styles are coming up and different ways. Today's vision of this creative steam cake is obvious. It's delicate, soft, demural, beautiful, and fresh. We used to bake cake, so let's try the taste of it in summer。
Recipe Recommendations
- medium-gluten flour 80g
- eggs of 4
- white sugar 80g
- rapeseed oil 40g
- yogurt 45G
- corn starch 10g
- salt 1g
- sweetening
- steamed
- an hour
- divine level
Steps for Eight inches of windcake
1
Separate egg yolk from egg polish in a water-free, oil-free clean basin, and evenly mix with sugar。
2
add yoghurt and 1 g salt evenly。
3
Addseed oil
4
The flour is evenly mixed with the starch and is then sifted to the yolk paste。
5
The yolk paste is ready。
6
Separated proteins are in the oilless mixer。
7
pumping proteins into rough bubbles with 20 g white sugar continues。
8
for the second time, 20 g white sugar was added in a thin bubble。
9
for the third time, 20 g white sugar continued to fight。
10
Protein paste has been punched in hard hair。
11
Take a third of the protein mix。
12
One third of the reweighted protein paste is evenly mixed into the yolk paste。
13
Add the last protein to the yolk paste, evenly。
14
Flip the flat cake paste。
15
It's just a little bit of a puddle, and it's a little bit of a bubble。
16
Cover them with film。
17
The water in the pot was burned, the molds were placed in the sting, and the water evaporated for 35 minutes。
18
The evaporated product is eight inches of twilight cake, and it's completely decorated, and it's just fine. Family praises
19
The finished product is not sticky, delicate and lax and tastes good, nutritious and healthy。
20
Cut open a block of soft, soft white。
21
The cake is the current formula, intended to be milked, but the milk is colder from the fridge and has to be replaced with yogurt, but tastes very good。
22
Because last night it didn't work out during the day。