This recipe is very special. The special thing is that I replace the low powder with ordinary powder. Of course, my ordinary flour has no muscles-I have undergone special treatment. This was still the day when someone in the group sent the address and I went in to check it. and learned this good method. Forgot who it was, but thank you. This method is very easy to use, and you no longer have to look for low-gluten flour all over the street; moreover, this recipe has a lot of flour. In the past, it used to be 60g/70g of flour, but this one is 120g, which is twice as much as before. It's worth a try.
This is an 8-inch mold. In fact, the cake can still be made higher, mainly because when I mixed the protein paste and egg yolk paste, I defoamed the remaining one-third of the protein paste, so the height did not meet its highest standard. But this height is not low either.
Hurricane cake
- sweetening
- baking
- an hour
- ordinary
Steps for Hurricane cake
1
Use a large plate to fill ordinary flour and steam it over high heat. I steamed it for more than 20 minutes, then cool and sifted it.
2
Separate the egg white and egg yolk, pour the egg white into an oil-free and water-free container, and add salt and vinegar.
3
Whisk roughly at low speed, and add white sugar in three times.
4
Then beat at high speed-beat until between wet foam and hard foam, and place it in the refrigerator for later use.
5
Add milk and salad oil to egg yolks.
6
Stir well.
7
Sieve in the processed gluten free flour.
8
Stir smoothly with an egg beater (don't worry about this, it won't cause muscles).
9
Add the egg white paste to the egg white paste in 3 times, pick up the egg white paste from the bottom with a rubber knife and mix the egg white.
10
Use a rubber knife to cut and stir evenly until the meringue paste cannot be seen.
11
Gently shake the mold on the table a few times to create large bubbles in the egg paste. Place it in the oven at 180 degrees for 45 minutes.
12
Remove the upside down, cool and take out the cake.Hurricane cake Make Tips
You can steam more flour at one time, cool and sift it, and store it, making it much more convenient to use again.