Ten inches of windcake
By VicentaLakin
Recipe Recommendations
- eggs of 8
- milk 75 grams
- corn oil 75 grams
- low-gluten flour 115g
- corn starch 25g
- vinegar few drops
- sugar 120 grams
- milk fragrance
- baking
- an hour
- senior
Steps for Ten inches of windcake
1
The milk and corn oil and sugar are then evenly mixed in the basin, followed by low-banded flour and starch. Finally, eight more yolks are evenly replaced。
2
Pass the protein. A few drops of white vinegar or lemon juice first, and the first white sugar (the remaining three points added) is added when the protein is punched into a rough bubble, and the second white sugar is added when there is a line. The third time the protein hits a soft hook, inserts the last white sugar, and then it gets to pick up a little straight hook。
3
Take a bit of protein into the mixed yolk paste and mix it evenly. And then all the tumbled yogurts are poured into the proteins and then they're evenly evened。
4
At this point, 150 degrees of preheating above and below the oven will pour the mixed egg paste into the cake mould (at a height of about 10 centimetres from the mould), and then the touch will shake light. When the bubble comes out, it's put in the oven。Ten inches of windcake Make Tips
Point 1: Waterless and oil-free basins of distributed proteins. 2. Low-temperature bakery insurance, with no cracks, retrenchment, and time for roasting (avoiding outside ripe, not inside). You're gonna have to take it out when you're ready. This doesn't turn back。