Ten inches of windcake
By VicentaLakin
Order of materials: Eggs - corn oil - milk - sugar powder - low powder. The 8-inch moulds were: 4 eggs, 50 grams of corn oil, 60 grams of milk, 70 grams of sugar powder and 80 grams of low powder. The 6-inch formulations are: 2 eggs, 25 grams of corn oil, 30 grams of milk, 35 grams of sugar powder and 40 grams of low powder。
- sweetening
- roast
- an hour
- simple
Steps for Ten inches of windcake
1
Get what you need。
2
The yolk is like a picture。
3
Corn oil and milk were added, and the egg-beater was even with no oil spot。
4
All low powder is sifted into the ground, mixed with a manual omelet to the point where there is no dry powder or powder, and the face is smoothed into yellow paste。
5
At this point, the oven is preheated with 150 degrees and 10 minutes of fire, then the egg is dripped in three drops of white vinegar and distributed as fast as possible to the first sugar powder。
6
A second round of sugar powder was distributed at high speed as shown。
7
The high-speed to the tattooed road and the inclusion of the third sugar powder continue to be distributed at high speed。
8
Until you feel a clear resistance, the protein cream line is fine。
9
One third of the protein cream is added to the egg paste fluid, and no big protein cream is available for rapid mixing。
10
Falling back to the remaining two thirds of the protein cream continues to be quick as it is。
11
The cake lake was poured into the 10 inches of molds, with a few minor shocks that caused the bubble to burst out and flatten the surface, and placed in the bottom of the pre-heated oven, with a fire of 150 degrees and 70 minutes。
12
After the roasting is completed, it is taken out and stunned a few times, and then rewinded to the right tool until it is cool。
13
Smells good。