Eight inches of windcake
By VicentaLakin
My family's birthdays have been my own cakes over the years, and through countless failures, it's been an absolutely successful experience。
Recipe Recommendations
- protein of 5
- white granulated sugar 50g
- lemon juice
- salt 1g
- egg yolk of 5
- water
- corn oil 70g
- low-gluten flour 80g
- sweetening
- baking
- several hours
- ordinary
Steps for Eight inches of windcake
1
I've got six eggs, and they're smaller。
2
To measure the weight of food in kitchen scales。
3
It's 180°C hot on the oven。
4
A few drops of lemon juice and a gram of salt to give out。
5
Fifty grams of sugar was added to the protein three times, hitting the fish eye size bubble once。
6
Hit the delicate bubbles once。
7
It's a very delicate texture。
8
It's been a long time since I've had a low-end bubble, and I'm usually going to go straight to the top for a while, and then I'm going to go down to the bottom for a little while, but it's easy to go down, so I can think of a middle-cut, and it's easy to pull out the straight angle, which is a dry one, and not to bend the wet one, to fail。
9
20 grams of fine sugar is added to the yolk, and the low-end concussion is completely melted。
10
Add milk or water, stir。
11
Adding corn oil is always low-intensity and full emulsion。
12
The powder is sifted once at an altitude of 20 centimetres to bring more air, and then twice to sift into yolk。
13
At first, no egg-beaters, flour is easy to fly, a little bit of mixing with an egg-beater, no flour particles。
14
Take a third of the protein cream and flip it up and down in the yolk paste, and don't draw circles to mix it, and it will melt。
15
It's a mixed paste back in the protein cream。
16
Up and down, evenly, into fine cake paste。
17
Put the cake in the eight inches。
18
Ten consecutive laps with a chopstick standing in the cake paste were designed to spread the paste evenly and then to throw the mold one or two drops out of the bubble from 40 cm high。
19
The edges are a little higher for climbing。
20
THE PREHEATED OVEN 165OC AT THE TOP OF THE LID IS BAKED FOR 20 MINUTES, ADJUSTED TO THE ACTUAL TEMPERATURE OF THE THERMOMETER, FOR EXAMPLE, MY OVEN NEEDS TO BE SET UP TO 185 DEGREES TO REACH 165 DEGREES, AND KEEP THE HEAT OFF。
21
Put the cake in。
22
IN 20 MINUTES, THE PAPER IS REMOVED AND THE ACTUAL TEMPERATURE IS REDUCED TO 155°C FOR ANOTHER 20 MINUTES, REMEMBER TO TURN OFF THE HOT WIND。
23
The cake will climb to its highest point in about an hour. Don't rush it out. It's not ripe。
24
The top of the cake comes down slowly, and in 40 minutes it's okay to stabilize and not fall. Don't worry, you can put a chopstick in to see if you bring out the cake。
25
The baked cake was taken from the height of 40 centimetres at once, fell on its face, and then it was put down, and then it was completely cooled and then taken off。
26
The next day it'll be better to take it out, and it'll be nicer if it's handy。
27
I'm afraid I'm gonna break the usual cream razor and cut it off。
28
Push the living bottom out with two thumbs。
29
Scratch the cake from the bottom of the mold, clean out the scrape on the surface, or make it handy. Come down, just like this twilight cake and want to see how I can do another one of my creamy fruits。Eight inches of windcake Make Tips
The molds are aluminium, the carbon steel is too hot, the silicone is too wet as an eggcake. Put it in the middle of the oven without the middle starting by decentralisation and then by top。