1, 2 Beat eggs with stainless steel plate (beat egg whites for the big ones, egg yolks for the small ones and then mix the egg yolks with the paste).
2. Egg separator: used to separate protein and yolk.
3. Flour sieve: used to sieve small flour particles in flour.
4. Electronic scales
5, measuring cup
6. cake mold with movable bottom (this recipe uses an 8-inch round cake mold)
7. Manual eggbeater and electric egg beater.
8. Rubber scraper: used for mixing batter.
Materials?
Five eggs
90 grams of low-gluten flour
80g of fine sugar (50g of egg white and 30g of egg yolk).
50 ml of pure milk
Salad oil 50 ml
How to make a cake in an oven?
Meringue: Put 5 egg whites into a slightly larger eggbeater and beat with electric egg beater until the egg whites become thick.
Add 1/3 fine sugar (* * 50g sugar) to egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and turn to high speed and continue beating until lines can appear.
Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, the eggbeater is lifted, and the egg white can pull out a short and upright sharp corner.
Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar into another egg beater and beat well with a hand beater until the egg yolks become lighter.
Add 50 ml salad oil (corn oil can be used instead) while stirring, and add 50 ml milk while stirring.
Finally, sift in 90 grams of low-gluten flour and stir slowly until it is smooth and fine without particles.
After the egg yolk paste is stirred, put 1/3 egg white cream into the egg yolk paste pot and stir evenly with a rubber spatula; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.
Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray, and fully stir until it is smooth, delicate and particle-free.
Pour the batter into an 8-inch round cake mold, put it on the table and gently bite it to shake out the big bubbles in the cake batter.
Preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven, and bake at 170 degrees for 40 minutes.
As soon as the cake is baked, take it out with warm gloves, put it on the table for a few bites, and then buckle it upside down on the grill. When the cake is completely cooled, it can be demoulded (with the help of props)
skill
1, the plate that sends the protein must be water-free and oil-free, and the yolk cannot be mixed in the protein, otherwise it will affect the delivery of the protein;
2, the protein must be dry (adding one or two drops of white vinegar or lemon juice when sending protein can help the protein to be easier and more stable);
When mixing the batter, you should turn the batter from bottom to top. Do not stir violently to avoid defoaming;
4. When stirring, don't add all the protein at once, so it is not easy to stir evenly and it is easy to defoam the protein;
5, baking hurricane cake must use sticky mold, never use non-sticky mold or grease the mold, because the cake is difficult to climb, which in turn will fall out and shrink together;
6. Qi Feng's batter contains a lot of water and needs to be baked at low temperature for a long time;
7. The baked cake should be reversed immediately, and it can only be demoulded after it is completely cooled, otherwise it will collapse easily.