A summary of the experience of the perfect twilight cake
By VicentaLakin
This square has been used for 10 years and has experienced various failures, which have sank after various summaries under the underlying square. Some of them say they can't climb, crack, fall. Please analyse the reasons for your failure and learn from others. I learned from my failures
Recipe Recommendations
- egg white of 5
- egg yolk of 4
- orange juice 50ML
- corn oil 60ml
- low-gluten flour 85g
- fine sugar 85g
- rum
- salt 1.5G
- lemon zest a little
- lemon juice few drops
- sweet fragrance
- roast
- an hour
- ordinary
Steps for A summary of the experience of the perfect twilight cake
1
The post is not intended to provide a detailed description of the operational steps, but rather to take stock of the experience and share some of the practical experiences, which are either egg separation, material weighing, making yellow paste, and ejaculation. There's a lot of special details on the Internet that I won't repeat。
2
The above formulation is eight inches, six inches in half and ten inches double. I baked with a hot stove of 135 degrees for 50 minutes, wet, ripe, and 65 minutes thicker. You can make cream cakes。
3
Six inches, no pressure, and now I can't afford to climb too high。
4
The recipe for this twilight cake, as you can see, I've lost one of the yolks, the soothing of the yolk and the increased resilience of the egg. For many of our classmates, a reduction of one egg yolk, in addition to reducing the temperature, would have a significant effect。
5
And look at the formula, I've got the same wine. That's right. Wine is good. A lot of students react to cold and long bakes, cakes smell like eggs, and national wine is really good at it. Lemon crumbs with fragrance。
6
I've baked a couple of hundred twilight cakes for this square, and it's got a higher proportion of the square sugar oil, lower flour ratio, higher humidity and a good sense of mouth elasticity。
7
It's not surprising that many newcomers are afraid that they will have too much to do, because they can't get up。
8
There are students who react that the cake breaks, the temperature of the furnace is on the one hand, the excessive flow of protein is on the other hand, and there is a high proportion of yolk, so it's my optimisation to reduce a yolk in the formula。
9
I used fresh orange juice for this cake liquid. However, it was suggested that the taste of orange juice should be replaced only because of the taste of it。
10
After the oven was finished, the mold had to be rebuted to cool, and the other day I baked a cake of 10 inches and two six inches, because I forgot the time, and it was an hour before I remembered. And it all collapsed and made me eat three bowls of cake. Ha ha ha ha ha。
11
As for decoration, I'm learning。
12
There is an opportunity to share again the problems and experiences of the creaming。A summary of the experience of the perfect twilight cake Make Tips
One, eggs, with ordinary eggs, medium size, about 55 grams single weight, and no stupid eggs, because of the small size of the lumpy eggs. The salt in the formula is a taste-resort, the salt in the sugar makes the taste more rich, and some students say sugar is cut, I don't stop, people like it, I think the amount of sugar and climbing and whether it doesn't matter, and I've even made sugarless cakes, 4 and the most basic cakes, but it's also the most prone to problems. The temperature of the ovens is not absolute, the two ovens, one takes 155 degrees, the other takes 135 degrees to bake, each has a different temper, has to feel for itself 5 and, lastly, I have to practice and analyse. There's got to be a way to do it, and my experience is just to give you an idea