Six inches of windcake
By VicentaLakin
Since I went into the baking pit, I've had a hard day playing with flour and eggs, and I don't bake a cake, and today I've made a six-inch twilight cake, a recipe that I've been successful in every case, and I've made a cake that is soft and soft。
Recipe Recommendations
- eggs of 3
- milk 30g
- corn oil 45G
- low-gluten flour 35g
- white sugar 30g
- lemon 3 drops
- sweet fragrance
- roast
- half an hour
- simple
Steps for Six inches of windcake
1
Milk corn oil pours into a pot。
2
Smash emulsion without oil。
3
Scan low-banded flour to dry flour。
4
The separated yolk is evenly mixed, at which point the oven is preheated at 150 degrees for 10 minutes。
5
Eggs drop a few drops of lemonade。
6
Egging machines are fast enough to pump the egg fluid out of the atmosphere with the first white sugar, with a second white sugar when small bubbles are in place, and a third white sugar eggmaker when there is a texture。
7
It's on the egg。
8
A third of the protein can be cut or flipped in a yolk paste。
9
Smiling the flat paste and mixing it into the remaining proteins。
10
The mixed pasta fell from 20 cm high into a six-inch mold and hit the bubble a few times in the oven。
11
The oven is 130 degrees, 20 minutes, 150 minutes, and the baked cake embryo is stunned by heat and cold。