It's an original chili cake
By VicentaLakin
It's true that twirling can sometimes make a man's "crazy" all the way to the formula, and it's so exciting when he's baked, he's so tall, he seems successful, but when he gets out, he turns into a thick eggcake. I don't know how many times I've made an eggcake for Chi Fung, but if you've wiped the containers before making this cake like I did, it's very successful to separate the protein yolk. The conclusion that ultimately failed was that the protein was not in place, intuitively it was the container that fell, that the protein could not fall, and that the instrument was a pointy little horn, not that the protein could hang long on it。
Recipe Recommendations
- eggs 5 rats
- low powder 120 grams
- vegetable oil 50 grams
- white sugar 75 grams
- Water or milk 50 grams
- sweetening
- roast
- several hours
- ordinary
Steps for It's an original chili cake
1
Ready to use。
2
With oil and water, one third of the sugar mix is even。
3
Eggs open, protein and yolk separated。
4
The egg yolk is added to the oil water mixture and is then completely balanced with an egg-beater。
5
Low powder filter。
6
Add yogurt, blend。
7
The white sugar splits between two and three times into proteins with a hard hair bubble。
8
You can't drop the container, you can stick the chopstick in it, and you can have a small pointer on the egg
9
You've got a good egg scoring around three times into the yolk paste。
10
Be careful not to circle when you mix an egg paste so that the face doesn't get too strong。
11
We'll put it in the mold and fall twice and break the bubble inside。
12
After 160 degrees of preheating the oven, 60 minutes in the middle of the cupboard, and once the cake is baked, the cake will be buttoned upside down in order to avoid contraction。
13
It's cool。It's an original chili cake Make Tips
1. Whitening the egg whites is the key to the success of Qi Feng cake. Don't let the egg whites get any water, oil or water.
Also clean and dry the egg yolks, egg beater and egg beating containers.
2. Low-gluten flour should be used for flour, not high-gluten flour. gluten flour will produce a large amount of gluten when exposed to water,
Thereby forming gluten and affecting the foaming of the cake.
3. Before baking, the mold cannot be greased, because the batter of Qifeng cake must be adhered to the mold wall.
The power of the oil expands upward, and the adhesion will be lost if there is oil.
Also clean and dry the egg yolks, egg beater and egg beating containers.
2. Low-gluten flour should be used for flour, not high-gluten flour. gluten flour will produce a large amount of gluten when exposed to water,
Thereby forming gluten and affecting the foaming of the cake.
3. Before baking, the mold cannot be greased, because the batter of Qifeng cake must be adhered to the mold wall.
The power of the oil expands upward, and the adhesion will be lost if there is oil.