It's an original chili cake
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- several hours
- simple
Steps for It's an original chili cake
1
Prepare your food, your tools。
2
Split。
3
A few drops of lemonade or white vinegar are added to the protein, 60 grams of fine sugar is added three times, the protein is beaten to a hard hair bubble and the egg-beater is raised in a vertical triangle。
4
The yolk plus 30 grams of white sugar is even and slightly white。
5
Add salad oil, milk, evenly mixed。
6
Scan low powder。
7
It's a powder-free state。
8
Starts the egg-hitor in seconds, quickly mixing to a non-particle-free slide。
9
One third of the protein cream is poured into it and the mix is even, and one third of the protein cream is added。
10
Put it in the container of protein cream and continue to mix evenly。
11
Into the mold。
12
Pop bubbles. Medium bottom, 150 degrees, 30 minutes. Turn 170 degrees, 30 minutes。
13
Height is fine。It's an original chili cake Make Tips
TIP：
1. The entire operating tool and container must be guaranteed to be water-free and oil-free.
2. When dividing eggs, never incorporate egg yolks into the egg whites, which is not conducive to beating. You can prepare 2 small bowls, divide one egg white and pour into a large container.
3. When sifting in the low flour, stir until there is no powder, and then stir with an egg beater for a few seconds, not long to avoid tendons appearing.
4. When mixing the egg yolk paste and meringue, use a spatula to pick it up from the bottom of the container, cut and mix evenly, and remember not to stir in circles.
5. Do not grease the container of Qifeng cake.
6. Before finally entering the oven, lift the mold with both hands and shake it hard on the table for 2 times to create large bubbles.
1. The entire operating tool and container must be guaranteed to be water-free and oil-free.
2. When dividing eggs, never incorporate egg yolks into the egg whites, which is not conducive to beating. You can prepare 2 small bowls, divide one egg white and pour into a large container.
3. When sifting in the low flour, stir until there is no powder, and then stir with an egg beater for a few seconds, not long to avoid tendons appearing.
4. When mixing the egg yolk paste and meringue, use a spatula to pick it up from the bottom of the container, cut and mix evenly, and remember not to stir in circles.
5. Do not grease the container of Qifeng cake.
6. Before finally entering the oven, lift the mold with both hands and shake it hard on the table for 2 times to create large bubbles.