Hurricane cake
By JoanyStehr
Ingredients: low-gluten flour
Recipe Recommendations
- protein of 4
- egg yolk of 4
- low-gluten flour 100 grams
- sugar 60 grams
- soft white sugar 35 grams
- salad oil 40 grams
- milk 70 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Hurricane cake
1
First chop the walnut kernels and water drops of chocolate.
2
Add soft white sugar, salad oil, and milk to the egg yolk and mix well. Add low-gluten flour and mix well.
3
Add chocolate and chopped walnuts.
4
Stir well and set aside.
5
First beat the egg whites for 1 minute in gear 1, add one-third of the sugar, and use the electric egg beater to beat for 1 minute in gear 3.
6
Add one-third of the sugar and continue to beat in gear 3 for 1 minute.
7
Add the remaining one-third of the sugar.
8
Continue beating in position 3 until dry and foaming.
9
Seeing this, the egg whites are ready.
10
Take one-third of the egg white and place it in the egg yolk paste.
11
Turn up and down and mix evenly.
12
Pour into two-thirds of the egg white paste.
13
Mix quickly and evenly.
14
Pour it into an eight-inch round mold and gently shake it twice to shake out the large bubbles.
15
Preheat the oven for 5 minutes, bake at 170 degrees for 6 minutes, then turn to 150 degrees for another 45 minutes.
16
Take it out and turn it upside down to cool, and remove the mold.
17
Cut it open and you can eat it.