Little Qing Xin Olio Chi Fist Cup
By VicentaLakin
Recipe Recommendations
- low-gluten flour 60g
- corn starch 3g
- refrigerate their eggs of 3
- fine sugar 35g
- corn oil 27g
- milk 40g
- Broken Oreo cookies 30g
- Oreo cookies 12 bucks
- lemon juice few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Little Qing Xin Olio Chi Fist Cup
1
Prepare materials, crush them directly with cookies, or buy ready-made olio. Separate yolk and protein, and the protein is placed in a clean, water-free and oil-free basin and in the freezer reserve。
2
The 12-gauge sheet, the Olio biscuit removes the clamp, puts it on the bottom of the cardboard, with a flower lined down。
3
Corn oil and milk were poured into the clean basin, and the eggs were stung to the point of emulsion and the oil was not visible。
4
LOW-BANDED FLOUR IS SIFTED TOGETHER WITH MAIZE STARCH, AND Z-SHAPED EGGS ARE USED TO MIX INTO DRY POWDER, WHICH IS SLIGHTLY STICKY。
5
Fall into all the yolk。
6
Continue to mix the word "the" into a smooth drop-down yolk paste. Remember to scrape it down and mix it up and put it aside
7
A few drops of white vinegar or lemonade are taken from the protein that is frozen around the ice-slag state, at which point 160°C can be preheated。
8
The electric omelet is distributed at high speed, to fish eyebrows, with one third of fine sugar, and continues with one third of fine sugar, and with a slight line of protein and last。
9
As illustrated, lifting an egg-beating can pull out a small bending hook (neutral hair bubble), turn low and circle a few more times, and sort out the bubbles, and the protein ends up with a thin and radiant。
10
One third of the protein cream is taken into the yolk paste, the left hand works with the reverse clockwise and the right hand is pumped from 2 o'clock to the center of the basin from the bottom to 7 o'clock, repeating, mixing and initial mixing. Don't mention it too high to prevent too much air from coming in, and there'll be plenty of air holes in the finished products。
11
Take another third of the protein cream, repeat the previous one and even, fall back into the remaining protein cream, do the same, mix it, and then eventually use a razor to pump the edge and the bottom of the pelvis, and then flip it a few times。
12
Smash Olio into the ground and mix it with a flip。
13
The pasta is packed in a bouquet and squeezed into paper butts filled with Olios, full of 8-9 points。
14
RAISE THE MOLD, SHAKE TWO STROKES INTO THE AIR BUBBLE, DROP IT INTO THE LOWER LEVEL OF THE PE3050 OVEN, UP AND DOWN, 130°C, BAKE FOR 40 MINUTES, THEN TURN 150°C, AND BAKE FOR 10 MINUTES. AFTER THE ROAST, THE FURNACE IS RELEASED, THE MOLD IS HIT TWICE, THE HEAT IS BLOWN OUT, AND IT IS MOVED TO THE COLD SHELF。
15
The unfailing Olio Chiu cup is finished and is sealed and stored。Little Qing Xin Olio Chi Fist Cup Make Tips
1 IF THE OVEN IN THE TEXT IS A PE3050, PLEASE FINE-TUNE IT TO YOUR OWN OVEN. 2. TWIST MUST BE CAREFUL OF THE METHOD, OTHERWISE IT IS EASY TO MELT. 3 THE OVEN PREHEATING MUST BE IN PLACE AND GENERALLY INCREASES THE TEMPERATURE PREHEATING, AS THE INSTANT TEMPERATURE OF THE OVEN IS REDUCED. YOU NEED TO BE CAREFUL WHEN YOU'RE IN A STATE OF PROTEIN. DON'T HIT TOO HARD, YOU'LL BREAK TOO MUCH WHEN YOU'RE DONE. THANKS FOR THE FORMULA