Eight inches of windcake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- corn oil 65 grams
- milk 70 grams
- white sugar 75 grams
- low-gluten flour 90 grams
- corn starch 10 grams
- lemon juice few drops
- milk fragrance
- roast
- an hour
- senior
Steps for Eight inches of windcake
1
The yolk is separated from the omelette, and a few drops of lemon juice are dropped into the freezer (this is done so that the protein is distributed)。
2
Add 30 grams of white sugar to the yolk paste, with milk and corn oil evenly mixed with low-banded flour and corn starch, and with the word “the” to dry-free powder。
3
Protein is distributed and 15 grams of white sugar is added to fish eye bubbles。
4
Add 15 grams of white sugar when soap bubbles appear。
5
Add 15 grams of white sugar when there is a tattoo。
6
When a small tip of the egg is raised by the electric eggbeater, it is a dry hair bubble。
7
Put a third of the protein cream in the yolk paste。
8
It's a very smooth mix。
9
I'm going to dump the mixed cake in the remaining protein cream。
10
It's a very smooth mix。
11
(b) The 8-inch wind module was poured into and the atmosphere was blown out and the above-fired 145°C preheated oven was set。
12
The fire above is 145°C baked for 60 minutes。
13
It's normal to have cracks on the evolution of the cake。
14
Picking up the heat and retorting the cray cake, it took two hours to get rid of it。
15
It's a very round six-inch twilight cake。