Eight inches of windcake
By VicentaLakin
Recipe Recommendations
- protein 170g
- egg yolk 90g
- low-gluten flour 100g
- milk 75g
- edible oil 60g
- white granulated sugar 100g
- sweetening
- roast
- an hour
- simple
Steps for Eight inches of windcake
1
Separate yolk and protein。
2
Protein backup。
3
the egg yolk is mixed with 75 g edible oil and 100 g milk。
4
add 100 g flour to a non-particle-free yellow paste reserve。
5
The preheat oven, 160 degrees。
6
The protein is placed in a clean plate with no oil or water。
7
add 100 g white sugar to the protein。
8
High-speed knockout。
9
If the distribution is not sufficient, it continues。
10
If the distribution is not sufficient, it continues。
11
It's like a straight triangle。
12
Put a spoonful of haired protein in the yolk paste, evenly mixed, and be careful not to mix。
13
Add the second spoon of protein to the yellow paste。
14
Change position, dump the tumbled yolk paste in the rest of the protein, all of it。
15
Put the convected egg paste into the mould, lay it on the surface, then drop it up and down twice, so that the bubbles in it shake out。
16
Put it in the oven for 160 degrees of 50-60 minutes, depending on the temperature of the oven。
17
If the surface is too dark after 25 minutes, the upper layer can be adjusted to 140 degrees。
18
When it's baked, it's a little bit of a shock, and then it's cool, so it doesn't get out。
19
After cooling, the surface shrinks a little, so that it can be removed。Eight inches of windcake Make Tips
In the course of the process, all containers must not be covered by water or impurities, which could affect the flow of protein。