Protein part: yolk part:
Protein1200g egg yolk 800g
Soft candy 800 Soft candy 400
Tatafen 10 salt 8
Baking powder 10
Salad oil 450
Water 480
Low gluten powder 900
Vanilla powder 10
operation sequence/order
1. Egg yolk part: Stir the egg yolk, soft sugar and salt with an egg beater until the sugar is dissolved, then add salad oil and water and stir well. Sift baking powder, low-gluten powder and vanilla powder and add them together.
2. protein part: SM-20 1 or SM-40 1 can be stirred at high speed for about 8 minutes. Beat egg whites and tartar powder until wet and foaming, then add soft sugar and continue beating until dry and foaming. In order to make the gas in the egg white even and delicate, finally defoam at medium speed.
When picking up the dismissed protein with your fingers, there will be a hard peak, which will not bend when inverted, otherwise the baked cake will shrink after baking, but it cannot exceed dry foaming, which will make protein lose its toughness. Eggbeater and eggbeater are closely related. The eggbeater must be closely matched with the cylinder to produce fine and tough protein structure at high speed.
3. First, add 1/3 beaten egg whites to the batter and gently stir them evenly by hand. Finally, pour the whole basin of batter into the egg white and continue to stir evenly.
● When mixing batter and protein, it is not allowed to stir by machine, but must be stirred by hand. The batter should be palm-up, gently stirring and mixing from top to bottom. It is not allowed to rotate left and right or use too much force. More importantly, it is necessary to avoid stirring for too long, which will destroy the protein, confuse the whole surface and lead to the failure of cake making.
4. Put the stirred batter into the round birthday cake mold, about 8 minutes full and the surface is slightly smooth. Put SM-503 on the fire at 180℃, turn off the fire after coloring at 150℃, and bake for about 30 minutes. SM-603 180℃ firing, 160℃ coloring, then turn off the fire and bake for about 30 minutes. SM-803t 180℃ ignition, 150℃ coloring, then turn off the fire and bake for about 30 minutes. SM-803 f 180℃ firing, 150℃ coloring skin, then turn off the fire and bake for about 30 minutes. To judge whether the cake is ripe, you can gently press the cake with your hand. If the cake bounces, it means it is ripe. If the cake doesn't recover after being pressed, it means that the cake is not ripe. Or you can put a bamboo stick in the cake. After picking it up, you can see if there is any batter on the bamboo stick. If the list is cooked and there is batter residue, it means that it is not cooked in the middle, so you should continue baking.