It's an original chili cake
By VicentaLakin
It's been more than a year since the ovens started, like me, have been on holiday for 10 and a half days, and I've had no say in bread, except for the wind, which is getting better and better, and now I'm, with the wind, with the wind, with the big problem, which I've solved recently. Before that, my cake was always taken off like something had been chewed on, and I didn't want to be pulled out. It's good to learn that from my friends in the group, and my cake will be a gorgeous whole
Recipe Recommendations
- eggs of 3
- low-gluten flour 50 grams
- milk 40 grams
- salad oil 40 grams
- white sugar 50 grams
- white vinegar appropriate amount
- salt appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for It's an original chili cake
1
The three eggs are separated and the other materials are ready。
2
Milk and salad oil are mixed with 10 grams of white sugar, which is fully soluble, mixed into flour, and then added to the yolk and then sifted back to the freezer。
3
Some salt and vinegar and one-half white sugar
4
Then you add the remaining half of the sugar, and you hit the dry hair bubble。
5
Take half the protein and mix it in the yolk paste。
6
Put the mixed egg fluid back into the protein bowl and cut it evenly。
7
When the oven is preheated, then the egg is poured into the mold, and it shakes a few times, and it shakes the bubble inside。
8
Put it on the second floor of the oven and burn it up and down at 140 degrees for 50 minutes
9
Then the fire goes to 150 degrees and 10 minutes
10
Take it out when it's done。
11
It can be removed at cool。It's an original chili cake Make Tips
Beating Egg Whites: Many friends like to ask how long it takes to beat egg whites, but time isn't actually the key factor, as the duration depends on the power of the mixer. Some people can get it done in 3-5 minutes, while others need 8-10 minutes. The correct way to check is by observing the state of the egg whites. When you lift the beater, if the peak formed is curved, it is soft peak stage; this state is suitable for making jelly rolls. Continue beating; when the peak formed upon lifting the beater is short and stands upright, only then is the egg white suitable for making a chiffon cake. If it appears cotton-like or lumpy, it has been over-beaten. At this point, the egg whites are useless and can be poured directly into the trash. When mixing, fold up and down; do not stir in circles. Do not intentionally slow down out of fear of deflation, nor should you dump all the egg whites into the yolks at once to mix, as this makes it difficult to mix evenly and easily causes deflation. When the batter is properly mixed and poured into the mold, it should flow down in even, overlapping sheets, which helps avoid large air bubbles. When unmolding by hand, slowly press the sides of the cake toward the center until the cake separates from the mold. Then, support the bottom of the mold with your hand and push gently; the entire cake will easily release from the mold. Use the same technique for the bottom. The cake may be slightly deformed during unmolding, but don't worry; shake it gently a few times and tap the sides, and it will return to its original shape.