Cinnamon Cake
By VicentaLakin
In the cake class, the most famous is the kamikaze cake, which has a soft taste, which is so good in the bullet, and so delicate in the entrance. Such a savory little fellow is a road-blocker with a lot of new bakers, who used to waste 60 eggs to make a success wind, and all sorts of weird problems, such as failure to hair cakes, convulsions, collapses, cracks, pudding. Then I'm going to share with you my Twilight menu, which will contain all the points that need to be noted, and I hope you'll read them and make a successful Twilight cake。
Recipe Recommendations
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cinnamon Cake
1
When the eggs are cold enough to stay overnight, the frozen protein is more stable, it is not easy to melt, the starch is evenly mixed with fine sugar, and it can stabilize the protein。
2
Corn oil and milk are evenly mixed, and completely emulsed liquids are non-oiled, with a fine and smooth appearance。
3
And then we sift it in the milk paste, and it's a late egg method, which makes the cake more nuanced, and the cinnamon bouquets pour into the inside, and if they don't, the amount of cinnamon graft is replaced by fine sugar。
4
The eggs are separated from the yolk, the yolk is placed in the paste and the protein is placed in a clean, oil-free plate。
5
And then we're going to get some guacamole and preheat ovens, 150 degrees of preheat on the oven。
6
Combining the fine sugar and starch into the proteins in equal order of three times, with the final state being a short tip, a dry bubble。
7
Take a third of the protein cream and put it in the yolk paste, mix it with a flip hand, and don't mess around, so the protein cream will melt。
8
The mixed paste is thrown into the original protein cream, evened with a razor, rolled from the centre and moved as softly as possible to avoid the frost。
9
The mixed cakes fell into a 6-inch high- anode model with a light shock to the bubble。
10
put the cake in the lower middle of the steambox at daogras and bake it for about 36 minutes. the cake goes through a long, back-down process, and when it stabilizes, the cake matures。
11
The baked cake comes out, shakes twice, shakes the heat in it, cools the buttons and then demersates。
12
The cool twig cake is very soft, and look at the cut-off, which is particularly delicate, because there are no large holes in the tissue because of the bubble, and when it's baked, it's normal for the twilight cake to crack, and if it doesn't, the temperature will be reduced and roasted for a long time. Personally, I think cracking some cake smells better。