Eight inches of windcake
By VicentaLakin
It's a cake that's often made and eaten by family, and it's so soft and not sweet that it's popular. So sometimes they bake one for the kids or give their friends a taste. In the last two months, the children have been busy with other things, asking them whether they have snacks at home all weekend, whether they're used to snacks either for me or for my father, and sometimes they have their own cakes, breads, cookies, etc., and they baked one of the crumbs a few days ago to get rid of them. Reference weight: 8 inches baked: 60 minutes baked temperature: 150 degrees
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Eight inches of windcake
1
(b) Prepare the required ingredients2
(a) the preparation of a yolk paste when the food is ready: the filling of milk and salad oil into a clean bowl and the insertion of 10 g of white sugar with a manual egg-cutting device or chopstick to a surface free of large oils
3
Sifting of flour into pastries with wheat powder and smoothing with hand-pumping or rubber razors
4
Separate eggs from egg yolks, proteins into oil-free and water-free clean basins, and yolks into mixed paste. Don't drop a drop of yolk in the protein when you split an egg, you can't throw it, or it'll affect the flow of the protein. If the drop is to be extracted with a spoon or eggshell, the protein basin will be frozen in the fridge when ready
5
(a) To mix the yolk with the paste with a non-particle-free state with a manual omelet or razor
6
(b) The colded protein basin is extracted from the refrigerator and drops into a few drops of white vinegar, which is not replaced by lemonade at home
7
the protein was added to 50 g of sugar three times, and the electro-plug was used to send it to a rigid bubble. (b) the extraction of an egg-beater can see a straight hook (the protein starts at a low rate, the speed is high and continues at a low rate at a later stage)
8
TAKE A THIRD OF THE PROTEIN OUT AND FALL INTO THE YOLK PASTE, WITH A SMOOTH AND SMOOTH FLIPPING OF THE KITCHEN KITTY RESISTANT TO HIGH-TEMPERATURE SILICONE RAZORS, USING A CUT OR A BOTTOM FLIP
9
(b) To pour all the mixed yolk paste into the remaining protein basins
10
(b) Use the same method of mixing evenly until the protein and yolk paste are fully mixed
11
I'LL PUT THE CAKE IN THE KITCHEN KITTY 8-INCH ARCS, I'LL PUT THE SURFACE DOWN, THEN I'LL TAKE THE PASTE WITH MY HANDS AND I'LL SLAM IT ON THE TABLE. A FEW STROKES OF THE BUBBLE IN THE CAKE PASTE
12
Put it in the lower layer of the pre-heated oven, 150 degrees for an hour. The specific temperature and timing are regulated by the home oven. For information purposes only
13
The pasta will grow slowly in the process of roasting in the oven, and will drop slowly when it rises to the highest level, usually down to about 10 minutes before roasting at the level of the mold. When the furnace is out, the insulated gloves are removed from the oven, and then the table falls two times from the high ground, and the heat is lifted and placed on a cooling shelf. The baked cakes are flexible, light taping on the surface with their hands, which means they're baked
14
Waiting for the cake to be completely cool and then disemboweled, to eat with a sawsaw knife。Eight inches of windcake Make Tips
One, an eggboard filled with protein, must be oil-free and water-free; two, there is no milk at home, so that milk can be replaced with fresh water; three, the protein has to have a rigid hair condition, has not had enough hair, and the tissue of the twilight has to rise very high; four, the baked twilight cake, must have a live-end anode model, must not have a sticky mold, can not be used on the bottom, can not have a tarp; and five, the temperature and timing of the baking must be adjusted according to the home oven。