Cake practice can refer to the following methods:
Ingredients: 45g low-gluten flour, 2 eggs, 40g fine sugar, 30g salad oil, 30g milk and a few drops of lemon juice.
Steps:
1, weighing the required raw materials.
2. First, prepare two clean pots. Containers containing protein should be oil-free and water-free. Separate the egg whites from the yolk. Add a few drops of lemon juice to the egg whites. Adding lemon juice to the protein will help the stability of the protein after delivery. Egg whites that can be tried are not easy to defoam. If there is no lemon juice, you can use white vinegar or Tatar powder. The same principle applies.
3. Turn the eggbeater to low speed. When the egg whites are beaten until dense bubbles appear, add one third of fine sugar to continue beating. The eggbeater can be slowly adjusted to medium speed;
4. Add one third of fine sugar when the egg white is sent to dense bubbles, and the eggbeater can be slowly adjusted to high speed;
5. Add the remaining one-third of the fine sugar to the egg white until lines appear, and continue to beat at high speed until it is difficult to foam. When playing almost, you can turn back to low speed for a while to make the bubbles of protein more uniform and delicate;
6, sent to the hard egg white cream, you can see straight corners, the bubbles of egg white are as delicate as whipped cream. If you can't reach this level, you should continue to use the eggbeater. Egg white is related to the success or failure of hurricane cake, so we must pay attention to it;
7. Put aside the egg whites or refrigerate them in the refrigerator. At this time, you can preheat the oven, 120 degrees, 160- 170 degrees. Now make the egg yolk paste, add10g of fine sugar to the egg yolk, and turn on the eggbeater to stir evenly at low speed;
8. Pour the oil into the egg yolk, and continue to stir at low speed with the egg beater until the egg yolk is sticky and the egg yolk and oil are not separated.
Pour the milk into the egg yolk and beat well;
9. Sieve the low-gluten flour into the egg yolk, stir it evenly with a scraper into a granular egg yolk paste, put one third of the egg white into the egg yolk paste, and stir it evenly by cutting or stirring;
10, pour the mixed yolk paste back into the remaining egg white, or mix it evenly by cutting or stirring. Don't be too careful, just turn it boldly, and don't stir it for too long to cause the egg white to defoam; The mixed cake paste should be thick and light.
1 1. Pour the cake paste into a six-inch cake mold, lift the mold and shake it horizontally with the desktop several times to break the big bubbles inside;
12, put in the oven, 120 degree fire, 160- 170 degree fire. After baking for 20 minutes, the cake climbed to the highest point. At this time, adjust the upper and lower fire to 150 degrees and continue baking for 20 minutes.
13. The cake baked for 20 minutes has climbed to the highest point. At this time, adjust the upper and lower fire to 150 degrees, and continue baking for 20 minutes;
14. After the cake is baked, drop it a few times, and then turn it around immediately. After cooling, it can be demoulded.