Eight inches of windcake
By VicentaLakin
Every time I make a cake, I use my own recipe. Although it is simple to operate, whether or not the protein cream is in place and the roasting of the fire is critical, each step being ignored is the failure of the finished cake to collapse, the moderate colour, the softness of the mouth and the lack of sweetness。
Recipe Recommendations
- low-gluten flour 100g
- eggs of 5
- milk 60g
- corn oil 60g
- powdered sugar 30g
- white vinegar few drops
- salt 2g
- sweetening
- roast
- an hour
- divine level
Steps for Eight inches of windcake
1
First the yolk paste: milk is added to the oilless and waterless basins, sugar powder (we only have sugar powder today), salt is evenly mixed。
2
Add corn oil evenly。
3
Flour sifted first。
4
Add part of the flour mix evenly。
5
Continue to add the remaining flour mix evenly。
6
add five yolks and continue to mix evenly。
7
The yellow paste is finished。
8
Separated five eggs clear。
9
Add one third of the sugar powder to its thick bubble。
10
One third of sugar powder is added to the thin bubble and several drops of vinegar continue to mix。
11
The sugar powder that hit the sticky state with the last one-third continues to be strung。
12
Just hit the pointy angle。
13
The protein cream is finished。
14
Add a third of the protein cream to the homogeneity of the yolk paste。
15
One third of the protein cream is added to the yolk paste, evenly mixed。
16
The last remaining protein frost is mixed into the yolk paste。
17
The cake paste is finished。
18
Put the cake down in an eight-inch cake model and blow bubbles。
19
The oven will be preheated 10 minutes in advance and roasted at 145 degrees and 60 minutes in the fire。
20
The baked cake is tied down on the grill。
21
Eight inches of twilight cake is intact, unfailing, soft and delicate。
22
Take a picture from a distance, prepare the flowers, and the family likes to eat naked cake。