Chiba's early cake
By VicentaLakin
taste kibbutzie early cakes, which are made through such steps as fertilized flour, hot-oiled noodles and ablution with water, are beautiful, soft and fine, sweet and sweet, and can be seen as a combination of pasta and delicious. this formulation is for 8 inches (21.8 cm*21.8 cm*8 cm) of solid square model。
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for Chiba's early cake
1
Placing ordinary flour in a bowl, dispersing it with chopsticks, covering it with a box (or plate) to prevent water vapour drops from falling into flour, covering it with a pan cover, 15 minutes after the water starts to steam, cooling down, and sifting, can be used as low-banded flour。
2
Cocoa powder is added to the hot water, which is mixed into cocoa sauce (cocoa sauce made from hot water is dense and difficult to melt), and is available for replacement。
3
Protein, yolk separation. Heated corn oil to 70-80 degrees (small bubbles at the bottom, thin rolls on the edge), sifted into flour, corn starch, evenly mixed, added to yolk, milk, mixed into fine yolk paste, alternative。
4
The protein is added to salt, vinegar, and is added to the sugar in three stages, with a wet, rigid hair bubble (if the protein is too soft to collapse)。
5
Take a third of the protein paste into the yolk paste, mix it evenly with a rubber razor, then pour the yolk paste into the rest of the yolk paste and mix it to the full integration of the protein paste with the yolk paste。
6
Take a large spoon of cake and put it in cocoa sauce, evenly mix it, and load it in a bouquet。
7
Scratched cakes are thrown into the moulds, the surface is levelled with plastic scraping plates, the mild tremors, and the bubbles are removed。
8
Cut a small sip of the bouquet and squeeze even stripes on the paste of the flat cake (the stripes can be fine)。
9
Threads can be staggered with fine chopsticks or toothpicks (crossed at vertical intervals on the line)。
10
the oven is preheated, with approximately 2 cm deep hot water injected into the large dish, and the cake mold is delivered directly into the oven (in the case of live bottom moulds, the tin paper must be wrapped on the bottom of the mould, otherwise the water leaks), the bottom floor, the upper and lower fire, setting the temperature of the oven at 100 degrees (tested, the actual roast temperature in the oven is 150 degrees) and the oven at 70 minutes (lower and slow roast, the exact time required, the temperature is determined by the home oven)。
11
Light-shocked molds, preventing contractions, without retips, demoulding in time to prevent the cake from being wet in the moulds。
12
Put it on the grilled web, tearing up the oil sheets around while it's hot. The surface is flat, not dent, the waist is confiscated, there is no collapse, and the palms are pressed gently, like a sponge。
13
The internal organization is loose and delicate。Chiba's early cake Make Tips
1. The time and temperature required for baking are determined on the basis of the home oven. 2. Once the cake is out of the oven, it must be light-shocked, generating internal heat to prevent a retreat or collapse。