Hurricane cake
By MontanaHaag
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- fine sugar 60 30 grams
- milk 40 grams
- salad oil 40 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Hurricane cake
1
Prepare all the ingredients. The measuring spoon I used weighs about 15 grams of white sugar, and the low flour weighs about 10 grams.
2
Separate egg yolks and egg whites, and the basin holding egg whites must be oil-free and water-free.
3
When beating the egg white until it becomes a small bubble with an egg beater, add 1/3 of the fine sugar for about 20 grams. (Add a total of 60 grams of fine sugar to the egg white.)
4
Continue beating until the egg whites begin to thicken, then add 1/3 of the sugar.
5
Continue beating until the egg white is thick and textured, add the remaining 1/3 of the sugar.
6
Continue beating for a while, until it is wet and foamed. (Wet foaming: When the egg beater is lifted, the egg white can be pulled out of the curved corner.) The egg white paste is ready, and the egg yolk paste is made below.
7
Add 5 egg yolks to 30 grams of fine sugar.
8
Gently beat with an egg beater.
9
Add 40 grams of milk and 40 grams of salad oil to the beaten egg yolks.
10
Stir well.
11
Add sifted flour to the egg yolk mixture.
12
Gently stir evenly with a rubber spatula, turning from the bottom up, without excessive stirring to avoid tension.
13
Add 1/3 of the egg white to the egg yolk paste.
14
Use a rubber spatula to stir the egg white and egg yolk paste evenly.
15
Pour all the egg yolk paste into the bowl containing the egg white and stir well. (Stir up from the bottom, without stirring in circles to avoid the egg white foaming.)
16
Mix the egg white paste and egg yolk paste well until it is a relatively thick and uniform light yellow color, and the cake paste is ready.
17
Spread oil paper on a baking sheet, pour in the cake paste to smooth it out, hold the mold with your hand and shake it twice to shake out the large bubbles, and sprinkle some black sesame seeds on top.
18
Put it into a preheated oven, heat it to 200 degrees, for about 18 minutes. (Depending on your oven, tie it with a toothpick. If the cake doesn't stick to the toothpick, it means that it's okay.)
19
Freshly baked cake.
20
Put upside down on a cooling rack until cool, and cut into slices.
21
Serve and enjoy it. It's absolutely delicious.Hurricane cake Make Tips
Two key points: 1. The egg white must be beaten fully;2. When mixing the egg yolk paste with the beaten egg white, turn it from the bottom up. Be sure not to stir the cake paste in circles to avoid defoaming.