Six inches of windcake
By VicentaLakin
in the 10g ~15g range, cocoa powder is used instead of the equivalent powder, which is chocolate。
Steps for Six inches of windcake
1
preparation of material: 40 g milk + 30 g corn oil + 15 g sugar in one container. 35 g sugar, 60 g low powder (cococo powder can be replaced with 10-15g)。
2
40g milk + 30g corn oil + 15g sugar, full integration of egg mixing。
3
scan 60g low powder. flip evenly。
4
Three eggs out of the fridge, split. The egg is yellow and the paste is flat. The protein goes into the egg basin and freezes before it's operational。
5
Refrigerated proteins. One third of sugar is added to bubbles, one third is added to thickness, and one third is added to light roads. Start the preheat oven 150 degrees。
6
Dry hair, straight angle。
7
Take a third of the protein into the yolk paste and mix it evenly. Mixed paste back to the protein, evenly mixed。
8
A 6-inch mold, about 10 centimetres high, fell down and hit the bubble. Don't paint it with baking paper。
9
Enter the lower middle of the oven, 150 degrees, 55 minutes。
10
High places fall, heat up. Please ignore the colour, this is once with cocoa powder。
11
Rewinding cold. It must be more than 1.5 hours, completely cool and deformed. Note: It's emptiness, not suspension
12
Use your hands, strip around, relax and press the bottom of the box. Take another chalk and get rid of it. Full, rules。