Maple syrup twirl cake

Maple sugar is Canada's most distinctive product, drilled on large maple trees to extract juice. Canada is said to have a well-known Maple Boulevard — East Quebec City, west along the San Lawrence River, up to the Niagara Falls, where 800 km is spread over thousands of sugar mills, producing 320,000 tons of maple annually, or more than 80 per cent of world production. Maple is rich in minerals, organic acids, lower calcium, magnesium and organic acid than sugar cane, fruit sugar, corn sugar, etc., but contains much higher components of calcium, magnesium and organic acid than other sugars, supplementing the infirmity of uneven nutrition. Maple sugar is less sweet than honey, with sugar content of about 66 per cent (about 79 per cent - 81 per cent sugar and 99.4 per cent sugar). Canadians are said not to have a full meal without maple on their breakfast table. Sweet, low-calorie, well-nourished, sugar and honey seem to be a good alternative. Make a twilight cake with marmalade, rich and sweet, with a pot of fresh tea, and slowly produce some autumn. Even my little friend can't help but taste the green tea. Cake control must not miss it

Recipe Recommendations

egg yolk of 3
maple syrup 50ML
corn oil 30ML
milk 50ML
low-gluten flour 85g
protein of 4
fine sugar 20g
lemon juice few drops of
salt a little

sweetening
roast
three-quarters of an hour
ordinary

Steps for Maple syrup twirl cake

Maple syrup in yolk

Thermal insulation to the state of white-coloured, dense mayo

(a) Water off, corn oil on, evenly mixed

Add milk evenly

One-time screening of low-banded flour

Cuts to evenly flat, and smooths down, and covers the membranes to prevent dry cortex。

Add a little salt (only with two fingers) and a few drops of lemon juice to the protein

(a) The use of electric egg-pumpers, which cause high-speed bumps into thick bubbles and add fine sugar

(a) Continue to stir up the foam and add marmalade

(a) Low and medium speed, which continues to stir up to eight or nine distributions, i.e. pulls out of the foam with a small, twitching bend, which turns into protein cream

One third of the protein cream is taken to the yolk paste, which is evenly mixed

Back in the protein cream

Sliced into smooth, fine, stable, bubble-free cake paste

The cake is in the form of an eight-point-full, slammed in front of the furnace and a bubble。

The oven is preheated at 180°C, dropped to 160°C after entering the cake, baked for 30 - 35 minutes, and cooled as soon as it is released。