Retired pastry chef teaches you to make cakes in the home oven, which is simple and hygienic, and adults and children can eat with confidence.

material

Eggs /5 low-gluten flours/90g fine sugar/80g (50g for egg whites and 30g for egg yolk) pure milk /50ml salad oil /50ml.

Meringue: Put 5 egg whites in a slightly larger beating pan and beat them with electric egg beater until they are coarse.

2. Add 1/3 of fine sugar (* * * 50g of sugar) to the egg whites, turn to medium-high speed and beat until fine foam, then add 1/3 of fine sugar, and turn to high speed and continue beating until lines can appear.

3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.

4. Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar in another egg beater, and beat well with a manual beater until the egg yolks become lighter.

5. Add 50ml salad oil (corn oil can be used instead) while stirring, and then add 50ml while stirring.

6. Finally, sift in 90 grams of low-gluten flour, and stir slowly until it is smooth and fine without particles.

7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pan and mix it evenly with a rubber scraper; Put13 of the egg white cream into the egg yolk paste pan and mix it evenly with a rubber scraper.

8. Finally, pour all the batter in the egg yolk paste pan into the remaining egg white cream pan, and mix thoroughly until it is smooth, fine and free of particles.

9. Pour the batter into an 8-inch round cake mold, and gently bite it on the table to shake out the big bubbles in the cake paste.

10. Preheat the oven 10 minute, put the cake in the middle layer of the preheated oven, and fire it up and down, 170 degrees for 40 minutes.

1 1. When the cake is baked, take it out with heat-insulating gloves, put it on the table for a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).

Tips

1, the plate that sends the protein must be water-free and oil-free, and the egg yolk can't be mixed in the protein, otherwise it will affect the sending of the protein;

2, the protein must be sent to a dry state (adding one or two drops of white vinegar or lemon juice when sending the protein can help the protein to be easier and more stable);

3. When mixing the batter, you should mix the batter by turning it from bottom to top. Do not stir vigorously to avoid defoaming;

4. When mixing, don't add all the proteins at once, so it is not easy to mix evenly and it is easy to defoam the proteins;

5, baking hurricane cake must use sticky mold, never use non-sticky mold or smear oil on the mold, because it is difficult for the cake to climb, and it will fall out and shrink together when it is reversed;

6. Qi Feng's batter contains a lot of water, so it needs to be baked at low temperature for a long time;

7. The baked cake should be reversed immediately and completely cooled before it can be demoulded, otherwise it will collapse easily.