Six inches of windcake
By VicentaLakin
Recipe Recommendations
- eggs of 2
- milk 30g
- corn oil 35g
- low powder 50g
- white sugar 30g
- lemon juice few drops
- milk fragrance
- baking
- an hour
- simple
Steps for Six inches of windcake
1
Milk with corn oil, sugar, hand-smuggle to lactation
2
SIFTED IN LOW-BANDED FLOUR, MIXED WITH RAZOR Z TO DRY POWDER
3
SEPARATE THE EGG YOLK. THE EGGNOB IS REPLACED BY A WATER-FREE AND OIL-FREE BASIN. PUT THE YOLK IN THE PASTE AND DRAW Z IN A SMOOTH MIX
4
Combination in good shape
5
The eggnog is added to a few drops of lemonade, and the egg-beater continues to stir up a third of the white sugar when it's swung into the fish eye. Fight
6
One third of sugar in a bubble
7
We've got a delicate situation with the rest of the sugar
8
You can hit the egg-beater with a straight, small angle
9
Put half of the protein cream in the paste and mix it evenly
10
All the tumbled egg paste fell into the protein cream, evenly mixed, and then poured the tumbled egg into the six inches of wind
11
PUT THE MOLD IN THE PRE-HEATED ACA OVEN, 150 DEGREES, 50 MINUTES
12
Roast immediately takes the heat out and the buttons cool out。