Swiss volume
By VicentaLakin
Recipe Recommendations
- eggs of 5
- milk 50 grams
- corn oil 50 grams
- low-gluten flour 50 grams
- sugar 50 grams
- light cream 250 grams
- fine sugar 10 grams
- sweetening
- roast
- an hour
- senior
Steps for Swiss volume
1
Prepare five eggs。
2
Protein yolk separation。
3
50 g milk + 50 g corn oil。
4
Smash to emulsion, in yogurt form。
5
SIFT 50 GRAMS OF LOW-BANDED FLOUR AND Z-SMASH EVENLY。
6
Add five yolks。
7
Smash it evenly again, the yolk paste will be fine。
8
Five of the proteins were in the freezer room, frozen to the side of the freezer and added 50 grams of sugar。
9
Send。
10
Send。
11
Bring up the eggbeater has a big bend。
12
Take a third of the protein and join the yolk paste。
13
And it's all in the remaining protein cream。
14
Slip it evenly again, cake paste just fine。
15
scattered pasta and poured it 20 cm high into the grill (in 28 cm 28 squared disc)。
16
The bubble is blown, placed in a pre-heated oven, 150 on fire, 140 on fire, 30 minutes on the middle floor, 30 minutes on the final five minutes, and the fire can go up to 160 to 180 degrees to prevent skin loss, and at the end of the day, the oven is ready to hang to the temperature。
17
250 g light cream + 10 g sugar。
18
To 9 for distribution。
19
Scramble to warm cakes, tear out oilpapers。
20
Put cream on this side of the towel。
21
Roll it up with a cane and put it in a freezer for an hour。
22
Okay。
23
Cut the block。
24
The finished chart。
25
Say something。
26
Soft, delicate, sweet。