Cake
By VicentaLakin
Can you shake and shake and shake? It's soft like cotton, it's impregnated, it's better than Chi Fung's cake. It's famous because it shakes. Actually, there's a more real name for the shake-ass cake -- the old early cake. It's old, it's old, by definition, and cake is more simple. The cake is made, it smells like eggs, it's very delicate, and now it's labeled as a "shock ass" and it's turned into a net. The taste of the cake is Q-ball, close to the Japanese cheese cake, with an extra smell of milk. You have to try。
Recipe Recommendations
- eggs the 12
- corn oil 132 grams
- low powder 150 grams
- corn starch 20 grams
- milk 146 grams
- sugar 110 grams
- salt 2 grams
- milk powder 15 grams
- vanilla extract few drops
- baking tray
- branding die a
- sweetening
- roast
- several hours
- divine level
Steps for Cake
1
In an oil-free and water-free environment, the protein yolk is separated and the protein is frozen in the refrigerator for about 10 minutes。
2
Low powder + corn starch + milk powder sifted。
3
Corn oil is put into the microwave for one minute, with temperatures ranging from 70 to 80 degrees (with the aim of making flour paste, increasing water intake, and wetting)。
4
When the heat falls quickly into the sifted powder。
5
Quite a mix。
6
A little bit more mixing with warm milk, flour will become more and more sticky when it absorbs moisture, and hot flour will not be cramped, so it will not be necessary to mix it with the touch of the face。
7
They can also be mixed in whole or in whole, so that they can be mixed quickly。
8
The yolk paste is fine。
9
Sliding into a fluid form to be used, covering the film to prevent surface drying。
10
The ice cream from the refrigerator is frozen for about 10 minutes, and the surface is in the best condition, contributing to the stability of the protein, squeezing a few drops of vanilla, contributing to the production of protein, dispersing the ice sludge, and adding a third of sugar for the first time when the protein has fish eye contact。
11
When the protein hits the roadline, the sugar goes on for the second time, and when the foam becomes thin and the trail is not easy to disappear, all the rest of the sugar is added。
12
It continues until the proteins reach a visible pejorative line, with a soft big bend (i.e. the state of wet hair bubbles, which must be grasped, the proteins too wet, the cakes too sticky, the proteins too dry, the cakes crack, the cakes are too high, they are too high。
13
One third of the flow of protein frost to the yolk paste, evenly mixed or slashed, and in no case can the circle be mixed in order to avoid a bubble。
14
The mixed pasta is slowly pouring into the protein cream, evenly mixed, and neither can it be drawn。
15
Good cake。
16
Put it in the mould (preliminary oil sheet) and shake the bubble。
17
Prepare a little bigger dish, with hot water, with cake-painted dishes in the hot water, and put it in the oven together (a bath, 140 degrees, 70 minutes, adjusted time to the temper of the oven in your own home, observation of the colour of the cake, later coating of tin paper)。
18
When it's done, it's demould and it's quickly tore off the paper (if the cake is covered, the heat doesn't come out, the cake can easily shrink)。
19
When it's cold, cut into small blocks。
20
I'll burn my heart in the middle of the cake。
21
Okay。
22
Super tender egg yellow, beautiful。
23
The finished chart。
24
The finished chart。