Materials:
6 kinds of protein
6 egg yolks
White sugar A 30g
Sugar B60g
Butter 18g
39 grams of milk
Cake powder 70g
Steps:
0. First, pour sugar A into the egg yolk.
1. Stir the sugar and egg yolk gently until the sugar is out of sight, and set aside the prepared mayonnaise.
2. Cook the butter and milk together in the pot.
Cook until the butter melts and blends with the milk.
4. Pour the melted butter and milk mixture into the mayonnaise.
5. Just stir well.
6. Pour the flour into the mayonnaise and mix well.
7. Stir until it is shiny and no flour particles can be seen.
8. Put the protein into the mixing tank and stir. Add sugar to the egg whites three times and stir. Add sugar for the first time while stirring until bubbles appear. When the bubbles disappear, add sugar for the second time. The last time sugar was added was when the protein was all white and textured.
9. Something like this. Finally, stir the protein until it is dry and frothy and dull.
10. Stir the egg whites and mayonnaise for three times. First put it once, stir it evenly, then put it twice, and then put it for the third time.
1 1. The finally stirred mixture will flow down like a waterfall when dipped with a spoon.
12. Then pour into 8-inch molds, each weighing 500 grams. Before entering the furnace, gently lift the mold and let it hit the table to exhaust the air in the egg lake. Just lift it to the height of 10 cm, not too high.
13. This time, I used Baode E6050 air oven. Bake in 4 8-inch ovens at 150 degrees for 50 minutes. Other ovens should adjust their own temperature and time.
14. If you only bake one, you can also follow this setting. This is the cake in the oven. Do you smell the fragrance through the screen?
/kloc-will be out in 0/5.9 minutes!
16. Lift it up and put it down, let the mold hit the desktop three times, and then buckle it upside down on the drying net.
17. Then the fragrant hurricane cake is perfectly baked. The hurricane cake made by this method has a particularly delicious Q bomb, which is most suitable for giving to family and friends!
Tips:
1. The whole egg yolk paste stirring process does not take too long. Too much stirring in flour and too strong gluten will affect the shrinkage of cake surface after baking. 2. The protein must be stirred until it is dry and foamed. Mixing until it is wet and foamed will affect baking, and the cake paste will crack because of too much water. 3. The temperature should not be too high, which will dent the baked cake.