Cake

1. Prepare fresh eggs, which are warm enough, and separate the eggs in yellow and white, into two dry, water-free containers, which need to be filled with proteins in a slightly larger basin, which will be distributed later。

2. Preparation of fine sugar, constant milk, low-banded flour for screening and preparation of corn oil。

3. The 6-inch living base of the thiogram, which is wrapped around tin paper and covered in two layers to avoid water entering the mold in the bath, will lead to failure, with a circular sheet of oil laid inside the mould。

4. When ready for preparation, the preparation of paste does not take too much time, with 150 degrees of preheating up and down, with maize oil heating to 60-80 degrees in uncut pots, preferably with baker thermometers to measure temperature, and if there is no light marking on the surface of the oil, the temperature is too high if the oil starts smoking and the oil is poured into the drying basin, at which point the temperature can be measured again to ensure that the oil temperature is between 60-80 degrees, with scavengered low-coated flour, which is quickly smoothed。

add three yolks to the constant milk mix so that the word “z” is evenly mixed and smooth, and the yellow paste is finished and put aside。

6. The latter is then dealt with by adding white vinegar to the egg cleaners, which can also be replaced by the equivalent of lemon juice, by electric pyrotechnics running at high speed until the thick fish eyebrow state stops, adding a third of fine sugar continues to pass out, passing until the bubble becomes small, the volume expands and textures appear, adding the remaining third of fine sugar again opens at high speed, hitting all remaining fine sugars becomes visible, openings at high speed, failing to have mastery of the pyrotonic state, fearing excessive passover, last one can be used at medium speed and stop at any time。

7. The way to make an old early cake is to send it to a wet dry state, the way to judge it is to put up an eggbeater after the suspension, to have a straight triangle of protein frost in the basin, to have the tip bending down naturally (e.g. map!), and to prove excessive if there is a straight triangle of protein frost in the basin and the tip is not crooked, if there is no protein frost in the basin, it needs to continue to pass。

8. A third of the protein cream is added to the yolk paste, which is evenly mixed by 28 methods, i.e., twirling down from 2 o ' clock to 8 o ' clock while turning the basin, which is roughly evenly mixed。

9. Plug all the mixed yolk paste into the remaining protein cream and mix them in the same way。

10. The made cake is pouring into the moulds from a distance of 20 centimetres from the desktop, with the molds having been hit a few times by the table and the bubbles out of the table, at a time when the face is about 8 points full。

11. The process of adding water to a slightly deeper dish, putting the mold into the water, together at the lower end of the preheated oven, is faster, with 150 degrees of fire and 70 minutes of roast。

12. It is normal for the baked cake to tear away the cassiterite from its surroundings without needing to rebut, and to put it on the net so as to avoid the heat gathering at the bottom of the cake, so that the bottom is wet and sticky, at which point the cake will have a slight retrenchment and a little smaller。

13. Without a complete drying, hands without hotting can easily disembowel, push the bottom of the living, and the cake will be naturally separated around, cut open while it is hot, with sharp cake knives to cut out a beautiful cross-section, organized in dense, like cheesecake。

Eat