Vanilla Farov Magic Cake

I made it twice, but I was not satisfied with the first result, so I made it again. However, except for the second time, there was no obvious cracking, and the results of the two times were not much different. It's contracting badly. Sometimes I feel that it is too cold to make cakes, because the temperature difference after baking is too big. Maybe it contracted sharply. The second time, I began to pay attention to keep the butter and milk warm, because the first time, I felt that as soon as the milk was poured into the batter, the butter began to condense. It is no longer screened, and the cold sieve seems to intercept the liquefied butter paste. Although there are obvious layers and wonderful different levels of taste in the end, it always seems that the surface layer is not loose enough. The only comfort is that there is finally no such exaggerated gap where whole pieces were missing. . . . Perhaps, we should not lose one-third of the amount according to the inertia of two eggs and seven winds, right? The six-inch magic of two eggs is better than the six-inch magic of three eggs, which may be doomed to escape the fate of sharp depression? Maybe, when mixing batter, stir it a few times less? Next time, you can try six inches of three eggs. . . .

raw materials: low-gluten flour, vanilla farov marshmallow, milk, butter, eggs, fine sugar and powdered sugar.

Steps:

Step 1: Ingredients: 6g of low-gluten flour, 32g of vanilla Farov marshmallow, 246g of milk, 6g of butter, 2 eggs, 5g of powdered sugar and 26g of fine sugar.

step 2, put faroff marshmallows into the egg whites.

Step 3: Beat until the small hook can be pulled out. Put it in the refrigerator for later use.

step 4, add sugar and 2g milk to the egg yolk.

Step 5: Beat until the volume expands.

step 6, pour the melted butter while stirring.

step 7, sift the flour in several times and beat.

step 8, add milk and stir at the same time.

step 9, forming a uniform thin paste.

Step 1, sift the paste into the protein.

step 11, stir from the bottom several times.

step 12, pour in a 6-inch round die with baking paper.

step 13, put it in the oven, lower and middle layers, and bake for about 5 minutes at 15 degrees.

step 14, take out the furnace.

step 15, air-dry until cool.

step 16, demoulding, tearing off the baking paper and sieving the surface with powdered sugar.

step 17, cut into pieces.

tip:

the oil-coated paper in the mold can avoid the liquid from oozing out during baking, and is convenient for demoulding. When pouring butter, stir while pouring it to prevent the egg liquid from being cooked. Baking time and firepower should be adjusted according to the actual situation.

works from the gourmet world.