Twilight of diamonds
By VicentaLakin
I'm sure my friends who have done twilight cakes know that it looks simple and it's difficult to do it, in which the flow of protein is the key to learning how to determine the extent of the flow of protein is the key point to grasp after entering the pit, and I'm here today to share my approach to making twilight cakes with rectangles and some of the things I need to take stock of
Recipe Recommendations
- eggs of 4
- corn oil 50g
- milk 60g
- fine sugar 65g
- low-gluten flour 85g
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Twilight of diamonds
1
First, two clean, water-free containers, separate eggs in yellow white, empty eggs into a slightly larger eggbasket, easy for the back to pass, make twirl cakes, containers, and keep them dry。
2
Placing corn oil and milk in a bowl, preparing fine sugar, low-banded flour, an egg-beater with a 12-line egg, would be the best place to shoot the protein. If the egg-beater did not have a 12-line, the protein would be ignored, at a time when the protein would be frozen in the freezer, the surface would be covered with a membrane, avoiding the slag in the freezer room would fall into the pot and affect the hair。
3
Tapping corn oil and milk with eggs is fully modulated in a fully emulsified state and is a fine, plume-free milk liquid。
4
IT IS THEN SIFTED DOWN-STAMPED FLOUR INTO THE BASIN, WITH AN EGG DRAWN BY THE WORD “Z”, WHICH IS NOT OVER-MIXED, WITHOUT DRY POWDER, AND AVOIDS THE TWITCHING。
5
Add egg yellow, which is equally smooth, with a fine and smooth yolk paste, which I use here at around 55 grams each。
6
The protein is then processed, the frozen protein is extracted from the refrigerator, a circle of ice-slag is in its best condition, a few drops of lemon juice is available or not, an electric omelet blows at high speed to fish eyebrows, adding a third of the fine sugar to continue to pass out, hitting the pattern until it appears, and stopping to add the remaining half of the fine sugar continues at high speed。
7
7. Clearer and more resistance to texture, adding all remaining fine sugars, passing through, and observing by
8
To determine whether the protein frost is in place, and when the eggbeater stops, he or she takes the eggbeater and stirs a few laps in the protein cream, vertically, and he or she is able to see a small, stereotonic angle like this, and if he or she stops directly to observe it, he or she is likely to be misleading, then he or she turns two more rounds, and rolls out the bubble inside the protein cream。
9
9. A third of the protein cream is added to the good yolk paste, which is basically blended with up and down. even
10
The same thing is done, the cake is done。
11
Take out the mold, dump the cake in the mold. The paste here is relatively dense. I'm not even, I've got four corners of cake, so the four cakes have a little bit of a fall, so you can put the mould's grid on it, measure the position and put it right back and forth。
12
The oven is preheated at 150 degrees, mid-level, for 45 minutes。
13
It's so cute and fat, I baked for 25 minutes, I felt colored, I turned 140 degrees on fire, and I baked for 20 minutes, and if you don't get too heavy on the oven, you can bake it for 150 degrees for 45 minutes
14
It's baked out, it's hit a few times on the table, it's stunned, I'm not on the net, I'm afraid I leave a print on the face of the cake, I put a cup around me, I put four sides of the grill on the cup, and it's completely cool。
15
If you're cold, you can get the baskets in front of the grid, and then you can get rid of them in the same way as the Twisty Cake round, and every little box presses the cake down around, and you can take it off carefully。
16
Welcome attention, join the British food bakers and share with the small partners。
17
Put it in a box for your son's little friend to eat together