Hamingo twirl cake
By VicentaLakin
I used to work for a long time on yogurt, so I thought about how to flatten the face in a short period of time, and not stretch, or have particles. And then one time, when I was doing it, I thought of this little trick, making a protein paste, then using an electric omelet to hit a yolk paste, and it was very efficient. If you're worried about the yellow bulge, you can mix the yellow paste with flour with a razor, and then a few rounds with an eggbeater. That's a good idea. It's really fast and good。
Recipe Recommendations
- eggs of 4
- low-gluten flour 70 grams
- Candied cantaloupe several
- pure milk 45 grams
- salad oil 45 grams
- white granulated sugar 70 grams
- sweetening
- roast
- an hour
- senior
Steps for Hamingo twirl cake
1
Preparatory work, accurately measuring materials. The melon is cut to pieces。
2
When the omelet and yolk are separated, white sugar is added to the yolk, which can be mixed with a razor to the point where there is no sugar。
3
Add salad oil to the yolk fluid, and mix it evenly to the oily omelet, and then milk and evenly。
4
Then do the protein paste. A few drops of white vinegar were added to the protein, and when fish eyebrows were released, the white sugar was released three times, hitting the protein to a hard hair bubble。
5
When the protein paste is finished, the low powder, the scrape of the melon, which has been cut, is poured into the yolk with a razor。
6
Get an egg-pumper and quickly even the yolk paste。
7
The yolk paste and the protein paste are evenly mixed, pouring into the eight inches of wind moulds, tumbled a few times, plunging out the bubble and flattening the face of the paste。
8
The oven is preheated at 170 degrees and is cooked for 30 minutes。
9
The baked cakes are immediately taken out and rebuted to the grilled web。
10
Cake takes off after cool. Sliced or sliced for consumption。Hamingo twirl cake Make Tips
1 The eggs used to make cakes must be fresh. How to judge? When buying it, choose the egg shell with a rough shell and a thin layer of white powder. The second point is that after the egg is cracked, the egg white is like a gel or jelly, which is very fresh. If the egg white flows around in a liquid state as soon as it is cracked, it will not be very fresh. It is best not to use it to make cakes.
2. Depending on the taste and the ingredients easily available in hand, you can use other candied dried fruits instead of dried cantaloupes.
3. I use the egg beater in first gear and beat the egg white until it is hard, so that the cake will not shrink, crack or sag.
2. Depending on the taste and the ingredients easily available in hand, you can use other candied dried fruits instead of dried cantaloupes.
3. I use the egg beater in first gear and beat the egg white until it is hard, so that the cake will not shrink, crack or sag.