Maphine
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90 grams
- eggs 280 grams
- green onion several
- meat floss several
- white granulated sugar 100 grams
- milk 60ml
- oil 50 grams
Steps for Maphine
1
Prepare two containers, one for protein, one for yolk
2
Eggs are frozen for a few hours, making it easier to have hair and to separate protein and yolk, and to pick up the yolk with a spoon。
3
No yolk in separated protein
4
Called 80 grams of white sugar to be replaced by one third of white sugar when the proteins burst out of thick bubbles。
5
One third of the white sugar is added to the protein size。
6
When the protein comes out a little bit, the rest of the sugar is added。
7
The protein is to be hit to the point of 10, i.e., the protein hanged on the omelet will not bend down after it is released。
8
Add 20 grams of white sugar to the yolk, milk, oil, and then even it。
9
Scavengered flour into the yolk。
10
The flour and yolk are evenly mixed。
11
Put a spoon in the egg yolk with a good shot of protein。
12
Protein yolk may not be mixed, but can only be evened or doubled。
13
I'll cut it, and the onions of the asphalt will be put in mixed cake fluids。
14
I'm going to put onion flowers and cake fluids in or out。
15
First, a small amount of cake is poured into the chaffon and a layer of meat pine on its surface。
16
A portion of the cake fluid is poured into the chauffeur and a layer of meat pine is spilled over its surface。
17
Into the oven, 150 degrees for 60 minutes。