Eight inches of windcake
By VicentaLakin
Yesterday we sent an old morning bath cake, which really tasted so good, so much better than the normal twilight cake, and I always asked why it seemed like it could come out of water. And today we'll make an eight-inch steam pot stench cake, which, despite the fact that it doesn't smell like baked cake, has the same taste that it doesn't have, eating a taste of fine, soft and dry, and a steamed cake doesn't burn, and it's perfect for a baby. This formulation is 8 inches, halves all materials in 6 inches, and can reduce the steaming pot by 10 minutes。
Recipe Recommendations
- low-gluten flour 100 grams
- corn oil 65 grams
- eggs of 6
- white granulated sugar 65 grams
- milk 75 grams
- lemon juice
- sweetening
- steamed
- an hour
- simple
Steps for Eight inches of windcake
1
Corn oils heat up to hot oil and pour in a low-coated mix of flour (thermal heat can be too hot, the fever can be too hot, the tissue can be thick and the temperature around 60 degrees)。
2
Two basins with no water and no oil carefully separated the egg clean and yolk。
3
The egg yolk and milk are poured into the face of the face and are rolled with no particles。
4
The egg clears the fish eyebrush with three-quarters of white sugar and a few drops of white vinegar。
5
It continues to spread to the volume booming into another third of white sugar。
6
All white sugar is dumped when sending wet hair bubbles。
7
It's all right to send an egg cleaner to a dry hairblem, and it's all right to make a small, standing angle。
8
One third of the protein cream goes inside the yolk paste。
9
One third of the protein cream goes inside the yolk paste。
10
All protein creams continue to be equally smooth and smooth after they are even. At this point, we can prepare a bigger steam pan, with more water in it, and start burning early。
11
I'm not sure I'm going to be able to do that。
12
The upper part of the thiang model shall be sealed with two layers of thicker skin-covered membrane, and shall be sealed in such a way as to cover the membrane with a rope that is not sealed. Mine was a rope around. After sealing, a few strokes came out of the bubble。
13
After sealing up, the steam pan opens in flames for 60 to 70 minutes. It is recommended that the evaporation pan be surrounded by wet cloth to avoid leakage。
14
When the time is up, no tweaks are allowed, and no retweeting is required to remove the lids。
15
If possible, it is suggested that the heat will spread faster。
16
It's a cut-off。
17
The steamed cake is also very watery, and it's very good for a baby to eat without fire, so make one if you like。
18
It's a bite。Eight inches of windcake Make Tips
Why seal the top mouths and pans of the cake model so that the steam doesn't run away, if it does, it can cause the cake to collapse back. It's important to have an egg purm, and don't overdo it. Steam cakes don't look like bake cakes. They're low temperature, so their hair and steam seals are key。