Six inches of early cake
By VicentaLakin
The old early cakes are simple and natural, they are the derivatives of twilight cakes, which are more nuanced and softer, and are ready to enter; they are also relatively easier to produce, with a high tolerance for errors, and are often used by new hands to practice baking. It's convenient to keep, sometimes overslept, for breakfast。
Recipe Recommendations
- eggs of 4
- butter 55 grams
- low-gluten flour 70 grams
- milk 55 grams
- sugar 55 grams
- sweet fragrance
- baking
- an hour
- simple
Steps for Six inches of early cake
1
BOILED BUTTER UNTIL BOILING INTO SIFTED LOW-BANDED FLOUR, WHICH IS QUICKLY TUNED TO DRY POWDER. THE HEATING OF THE C60 OVEN IN GOBIK WAS INCREASED TO 200 DEGREES。
2
ADD WARM MILK, SO THAT THE WORD "Z" IS EVEN TO THE POINT WHERE IT IS SMOOTH AND NON-PARTICLE-FREE (DO NOT SPIN AROUND, IT GIVES RISE). ADD EGG YOLK AND SLID WITHOUT PARTICLES。
3
The protein and sugar can hit 60% of the bend and break。
4
One third of the protein is mixed with the paste part, and is not fully even and roughly even。
5
And then all the faces will fall back into the protein basin, and we'll cut them evenly。
6
Modelling, light-shocking of bubbles (too strong or too long can lead to ablution)。7
Put in a pre-heated Gobik C60 oven, baked with a water bath at 150 degrees time at 60min, and do not take it out immediately after roasting, leading to a contraction of at least 5min。Six inches of early cake Make Tips
The temperature of the oven is set according to the characteristics of the oven. If there is a collapse or fracture, it is mainly the problem of protein loss. The solid bottom can be a direct bath, and the bathing method can be effective in reducing the bottom fire, keeping the cake unbreakable and making it more groaning; the living bottom needs tin paper to prevent water entry。