Cake with light cream

1

All materials are ready: low-banded flour, constant-temperature eggs, fine sugar; sugared cream, which is left over from 1,000 floors and contains a small amount of creamed cheese and sugar

2

(a) Equation of egg yolk, emptying of eggs into oilless, waterless bowls, melting of light cream insulated water, preferably into liquids, so that the protein does not melt in the back operation and the cost of the cake is more full and beautiful

3

I'm not putting corn oil and milk anymore because of the fat in the cream and the amount used

4

40 grams of coon paste sifted to the yolk paste with wheat powder; this is my usual pastry flour, fine white powder, soft cake

5

(b) Manual egg-pumpers are evenly mixed, with no dry powder and small particles, and placed aside

6

(a) Equation clean-up, when electrically pumped out the bubble at high speed, fell half of the fine sugar and continued high-speed distribution

7

(b) When the egg clears a clear white hair bubble, is thin and has a large texture, the rest of the fine sugar is added, with a one-minute high-speed blow and then a low-speed mix

8

(b) When the protein paste is clearly nuanced and feels a little resistance from its men, turn off the egg-beater, so that the protein paste has a small straight angle or a little bending hook on the omelet

9

The oven starts to preheat 150 degrees and then mixs the cake paste: one third of the protein paste. (b) Enter the yolk paste and mix it evenly with a manual omelet

10

Put the mixed yolk paste back into the protein pan, evenly mixed with a razor

11

I put an extra gram of powder in it so that the finished product would not collapse into a cake

12

Use a small spoon for a mixed cake, and the size of the cup looks at the front material section

13

And I put them in the middle of a preheated oven; my oven was a hidden subheat, so I put them in the lower middle, 130 degrees above the fire, 150 degrees below the fire; adjusted the time and temperature to the actual conditions of the oven used; and it was cool when it came out, without the need to rebut。

14

Cake with light cream, soft and wet。

1. This formula is intended to use the remaining light cream that has been distributed, so it is not a standard twilight cake square, but the amount of flour is based on experience and mixing effects; because the water content is larger and the protein paste has abated, the internal tissue of the cake product is a little rough and the humidity is greater; for example, the standard formula is the following: Two eggs with 65 grams of shelled eggs, 35-50 g of low-banded flour, 15 g of corn oil, 20 g of milk, 30-40 g of fine sugar for protein. 2. I use klonfish pastries for wheat flour, which is low-weasel flour, 100 per cent quality imported wheat, fine powder, filtering not to remove impurities, but to increase the air in flour, so that it is mixed with yellow paste before it is loose。