Eight inches of windcake
By VicentaLakin
Recipe Recommendations
- egg yolk of 5
- milk 75 grams
- corn oil 65 grams
- white granulated sugar 10 grams
- low-gluten flour 90 grams
- corn starch 10 grams
- protein liquid of 5
- lemon juice few drops
- sweetening
- roast
- an hour
- senior
Steps for Eight inches of windcake
1
When the yolk is separated from the protein fluid, the yolk is scattered with the egg。
2
(b) Infusion of milk and corn oil and full milking of eggs (this is the key point for climbing when the cake comes into the oven)。
3
(b) sifting in low-banded flour (which can be joined several times and mixed with an egg in the "z" font, which is not easy to create)。
4
on several occasions, the "z" type of egg was evenly mixed with low-banded flour。
5
Protein is distributed (when the yolk is separated from the protein, a few drops of lemon juice in the protein bowl are inserted into the freezer to facilitate the discharge of the egg fluid). When fish eyebrows appear, one third of white sugar。
6
When soap bubbles appear, one third of white sugar is added。
7
Add the remaining one third of the white sugar when the tattoo appears。
8
It is a hard hair bubble when it comes to a small tip of the egg from an electric egg-beater。
9
A third of the protein paste is shoveled with a razor。
10
It's a smooth mix。
11
Put the mixed cake in the protein basin。
12
依然It's a smooth mix。
13
Put the cake in an 8-inch twirl and lift the vibrations and shake the atmosphere. The above-fired 145°C preheat oven。
14
Put it in the oven for 60 minutes。
15
The cake is fresh out of the oven。
16
It's not like we're going to be able to get rid of it。
17
The finished chart。