Ten inches of windcake
By VicentaLakin
IT'S NOT A CONDITION TO JUDGE WHETHER IT'S GOOD OR BAD. = = = = = = = = = = = = = = = = = = = = = = DIFFERENT INCHES FOR CONVERSION OF MATERIALS, WITH A SIMPLE METHOD, FIRST, BEARING IN MIND THE ORDER OF THE MATERIAL, THE EIGHT-INCH HIGH-HEAVY ROUND OF EGG CORN AND MILK POWDER, WHICH IS BASED ON EIGHT-INCH NORMAL CIRCLES, AND THE SIMPLE 456788 AVERAGE ROUND-MODELS: 4, 5, 6, 7, 8 (FOUR EGGS, 50 OIL, 60 MILK, 70 SUGAR, 80 POWDERS) = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = /4 = = = 10 = = = = 10 = = = = 10 = = = = = 10 = = = = = = = = = = = =
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Ten inches of windcake
1
It's filled with corn oil and milk. It's evenly mixed with its hands
2
Sift in all the low powder and swipe it with your hands to the point where there's no dry powder or powder
3
Add all the yolk, swirl it with your hands and smooth it with no powder, and form it
4
Four times in the egg clean, four times in the egg clear, and one when the egg clears up to a thick bubble
5
Keep going at high speed until the bubbles are thin, and when the protein frost is tattooed, add the second sugar powder
6
I'm going to go on a high-speed trip until I bring up a long hook to the egg, and I'm going to add the third sugar powder
7
Keep going till you mention a short hook to the egg
8
Turn low and continue to pass until you feel a clear resistance
9
It's not exactly a straight hook, it's a success
10
Add a third of the protein cream to the yolk paste
11
Rolling the cake lake back into the protein cream, continuing to swipe it with your hand, and finally turning to silica razors for a few moments, until there are no protein cream particles, and the cake lake is dense and can drop in a continuous drop
12
Pour the cake down to a 10 inch active twirl, roughly 8-9 inches full, with a few strokes, a bubble and a flat surface
13
Put it on the bottom of a preheated oven, 130 degrees on fire, 140 degrees on fire, 70 minutes on toast
14
It's been baked for about 50 minutes, and the cake has swelled to its highest point
15
It's going to slow down to the same height as the mold, or it's going to be a little higher
16
After the roast, you have to take it out, and then you have to rewind it on the right tools, until it's cool
17
Completed Chart
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Completed Chart
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Completed ChartTen inches of windcake Make Tips
THE WEIGHT OF THE 1 8-INCH NORMAL ROUND MODEL IS HALF OF 10 INCHES AND 120/130 BAKED FOR ABOUT 60 MINUTES; THE 8-INCH HIGH ROUND MODEL IS ABOUT 0.75,130/140 ROASTED FOR ABOUT 70 MINUTES2; THE HEAD OF THE EGG IS ABOUT 60-65 GRAMS A 3 INCHES; THE STATE OF PROTEIN FROST IS KEY TO WINDING; THE TIMING AND STATE OF DISCHARGE IS THE KEY; THE AVERAGE SUGAR POWDER IS ADDED 3 TIMES, BECAUSE THE 10-INCH EGG COUNT IS LARGER, FOUR TIMES SUGAR POWDERS ARE ADDED, CAN BE USED TO CONTROL THE TIME AND STATE OF DISCHARGE, CAN BE REPLACED WITH SUGAR POWDER, AND INDIVIDUALS FEEL THAT SUGAR POWDER IS EASIER TO MELT, WILL REDUCE THE AMOUNT OF TIME SPENT AND STABILIZE THE PROTEIN CREAM, THE OVEN USED FOR THAT PARTY IS A BEAUTIFUL FUN, THE TEMPERATURE AND SEALING IS GOOD, AND THE TEMPERATURE AND TIME FOR REFERENCE ONLY