Heart-to-heart
By VicentaLakin
Today, a kamikaze cake has been made from the newly purchased heart cake mould, which is still based on oil and powder blending (mixing corn oil with flour, adding milk, egg yolk, coarse yolk) and effectively avoids problems such as the rise of flour, the roughness of the finished product, which is very effective, the colour of yellow, the form of beauty, the perfectness of the surface, the thinness of the internal organization, the softness of the internal organization, and the pursuit of a small partner of the perfect kamikaze. Using an 11-inch heart bottom cake mold。
Recipe Recommendations
- low-gluten flour 170 grams
- corn starch 10 grams
- milk 100 grams
- white sugar 120 grams
- eggs of 7
- corn oil
- white vinegar 5 drops
- salt Half a teaspoon
- sweetening
- baking
- several hours
- senior
Steps for Heart-to-heart
1
Protein, yolk separation. Large basins are filled with corn oil, low-banded flour and corn starch, evenly mixed (with oil, powder mixed to avoid flour grafts), milk, yolk, fine yolk mixed, spare。
2
Protein is added to salt, vinegar, and is added to sugar in three stages, with a hard hair bubble (which can pull out a small, straight angle)。
3
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。
4
I'm going to dump the mixed cakes in the molds, shake them light, remove the bubbles。
5
Put the mould on the oven's own oven, put it in a pre-heated oven, in the lower and middle layers, up and down the fire, set the oven temperature at 100 degrees (150 degrees in the oven), bake for 70 minutes, turn 110 degrees for 10 minutes, effectively avoids too thin a skin and is easily glued (the exact time, temperature is determined by the home oven)。
6
A light emulsion after the furnace is released, the internal heat is blown to prevent retrenchment, collapse, and it is placed on the hanger immediately。
7
It's cooled off. The skin is flat, it's flat, it's flat, it's flat, it's flat, it's soft, it's like a sponge。
8
It's beautiful, it's yellow, it's soft, it's sweet。Heart-to-heart Make Tips
1. Protein must be sent to a rigid bubble state, otherwise it will affect the float of the cake. 2. Once the cake is out of the oven, it must be light-shocked with internal heat to prevent a retreat, collapse and immediately be held back on the hanger and then defunct. 3-Twilight cakes must be baked at low temperatures so that the cakes so baked do not shrink or fall. The mature twilight cake, which must have risen, then had a fall-back performance, and when the fall stabilized, 5-10 minutes of roasting would be almost ripe, with a soft hand on the skin of the cake, elasticity and no finger prints. If we didn't wait for the cake to fall, we'd be dimmed because it's not ripe yet。