This is the first time I tried making cakes. I have been in the world of delicious food for so long, and I have been learning silently. This time I am so excited. In order to commemorate this is equivalent to a milestone for me, I decided to write this diary. I also hope that everyone will not be intimidated by one or two failures. As long as baking dares to practice and works hard, there is nothing that cannot be unsuccessful.
How to smell fragrance in the kitchen: home.meishichina.com/recipe-36567.html
Hurricane cake
- sweetening
- baking
- an hour
- simple
Steps for Hurricane cake
1
For a large picture of raw materials, weigh various supplies for later use.
2
Separate the egg whites and yolks from the two eggs and place them in two basins for later use.
3
The original practice was to add a few drops of white vinegar or lemon juice to help with the fighting. My white vinegar has been used up, so I didn't add it. Add 15 grams of white sugar and stir until fish eyes appear, and then add 5 grams of starch and 15 grams of white sugar and stir until it is dry and frothy.
4
It was a success until the eggbeater was lifted and a small and firm triangle appeared on the front end.
5
Add 20 grams of white sugar to 30 grams of milk and stir well. Don't be impatient, because too much white sugar settles on the bottom, so you must be patient to dissolve it all.
6
Pour 30 grams of salad oil into the milk liquid and stir well. Sift in the low flour and mix well.
7
Gently stir the two egg yolks separated before evenly, pour into the milk salad oil, and mix well with a spatula.
8
Use a spatula to remove half of the beaten egg white and stir evenly with the egg yolk paste. Do not stir.
9
Cut and mix well, pour back into the remaining egg whites, cut and mix well.
10
Pour the cake paste into the mold and gently knock it a few times to break the large bubbles.
11
Place it in a preheated 140-degree oven and bake at 140-degree bottom for 55 minutes.
12
After being baked, you can insert a toothpick inside to check whether it is cooked or not. Immediately turn it upside down and let it cool after it is cooked. When it cools, use a knife to release the mold along the wall of the mold.Hurricane cake Make Tips
I made a six-inch one. If it was an eight-inch one, I would double the amount, increase the temperature by 10 degrees, and extend it for 10 minutes.