Hurricane cake
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 5
- low-gluten flour 85g
- salad oil 40g
- milk 40g
- sweetening
- roast
- several hours
- simple
Steps for Hurricane cake
1
Separate egg white and egg yolk. (The basin holding protein must be free of oil and water)
2
Use an egg beater to whip the egg white until it becomes fish-eye bubble, add 1/2 fine granulated sugar (25g)
3
Beat until the egg whites begin to thicken and form a dense foam as shown in the picture, then add 1/2 fine granulated sugar (25g)
4
When you lift the egg beater, the egg white can pull out the curved sharp corner, which means that it has reached the level of wet soaking (to make Qi Feng cake rolls, just beat the egg white until here)
5
When you lift the egg beater, the egg white can pull out the curved sharp corner, which means that it has reached the level of wet soaking (to make Qi Feng cake rolls, just beat the egg white until here)，
6
Continue to whip, and the egg white can pull out a short upright sharp corner, indicating that it has reached a dry bubble state and can stop whipping.
7
Add 30g of fine sugar to the egg yolks and beat it up
8
Add 40g of salad oil and 40g of milk and stir well
9
Then add the sifted low-concentrate flour to the egg yolk mixture and gently stir well with a rubber knife. (Don't stir too much to avoid gluten in the flour)
10
Pour 1/3 of the beaten egg white into the egg yolk paste, and use a rubber spatula to stir the egg white and egg yolk paste evenly (stir from the bottom up)
11
Pour all the egg yolk paste into the bowl holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are thoroughly mixed.
12
Pour the mixed cake paste into the mold and smooth it out (hold the mold with your hand and shake it twice on the table to shake out the internal atmospheric holes)
13
Put it into a preheated oven, heat it up and down to 170℃, about 45-50 minutes
14
Remove the baked cake from the oven
15
Immediately invert it onto the cooling rack.
16
Finally, remove the mold, cut into slices and eat it! It can also be used as a basic cake embryo to make decorative cakes!