The durian twilight cake
By VicentaLakin
i've had a lot of durian desserts before, and then i've preferred durian, and i've taught a very loving little mouse, so all kinds of morians love it, and it's also delicious and soft. the 17cm cake looks 175°c for 40 minutes
Recipe Recommendations
- egg yolk 40 grams
- fine sugar 35 grams
- salad oil 40ml
- water 40ml
- low-gluten flour 80 grams
- salt 1 small pinch
- durian pulp 150 grams
- protein 160 grams
- lemon juice a little
Steps for The durian twilight cake
1
(a) Prepare all materials, preheat ovens, guacamole with spoons or forks, and put it in the freezer for backup
2
(b) Low-banded flour mixed with salt is evenly sifted twice, and proteins and yolks are released into oil-free and water-free blends and placed under freezers
3
The yolk is added three times to the fine sugar, each of which waits for the first full dissolved, to be condensed to the coloured white volume intensities
4
(b) Add a smooth mix of guacamole and a smooth mix of salad oil and water
5
One-time addition of low-strength flour and small-scale extraction of egg-beaters
6
The protein basin sits in ice water, with lemonade in the protein, and three more times with a light sugar and an egg-cutting machine
7
Protein is ejected into wet hair bubbles and can be down to the front end of the protein cream
8
Once the protein cream is complete, a portion of the protein is added to the yolk paste, evenly mixed
9
Sliding the eight yolk paste back into the protein basin with a razor, and tumbled it quickly up and down
10
One-time drop of a piece of cake, with a razor rubbing it on the side, and a few strokes of air
11
(b) Modified pasta is immediately placed in a preheated oven, where 175°C is roasted on fire for 40 minutes
12
The baked cake was immediately rolled back to the bottle and cooled down one night and could be eaten off。The durian twilight cake Make Tips
1. Ensure the bowl for beating egg whites is completely free of oil and water; otherwise, the egg whites will not whip properly.
2. For a moister texture, beat the egg whites to the wet peak stage. Alternatively, beat them until stiff peaks form for a higher chance of success.
3. After baking, immediately invert the cake pan to prevent severe shrinkage. A slight shrinkage is a normal phenomenon.
4. When folding, do not stir in a circular motion to avoid excessive deflation, which will affect the cake's rise.
5. The oven temperature needs to be adjusted according to your own oven. If it browns too much, you can cover it with aluminum foil.