2. Take another dry bowl and weigh it as low-gluten flour. Low-gluten flour has less gluten, which is helpful for cake puffiness. This cake tastes light and dry. Beginners should never use high-gluten flour, which may turn into egg rolls when baking. I have also baked medium gluten flour, which is fluffy and may taste worse.
3. Now make the egg yolk paste, take a big clean basin, called the egg yolk paste basin, and pour warm water into the basin.
4. Pour the corn oil into the egg yolk paste basin.
5, add 20 grams of sugar to the egg yolk paste pot.
6. Mix water, oil and sugar evenly with an egg beater.
7. Sift the low-gluten flour into the egg yolk paste bowl with a sieve.
8. You can also sift the low-gluten flour on the oiled paper first, and then pour it into the egg yolk paste basin.
9. Mix the flour, oil and sugar in a circle with an egg beater, as shown in the figure, and do not stir excessively. Flour gluten can affect cake edema.
10, pour the yolk into the yolk paste basin, gently circle the eggs and stir again.
1 1, a delicate yolk paste will appear soon, and that's it. You can't stir too much.
12, you can add a few drops of vanilla extract to remove the fishy smell in the egg yolk paste.
13. Take another dry bowl and weigh out the sugar needed by protein.
14, add a few drops of lemon juice to the protein bowl to balance the acid and alkali and increase the delivery rate.
15. When using electric egg beater, don't ask if you can use eggs instead of drawing chopsticks. I can't. Egg white is not in place, only egg rolls. Beat the egg whites into fish-like bubbles as shown in the figure, and add 1/3 sugar.
16, continue to beat the protein into fine foam, and add 1/3 sugar.
17, continue to make protein until the grain does not disappear, and add the remaining 1/3 sugar.
18, continue to send until the egg white appears upright and small, and the protein will be fine. It is suggested that the speed of the egg beater should be reduced when the protein is hooked, so as to control the state of the protein and adjust the overall fineness of the protein, and not to have too many big bubbles.
19, take13 beaten protein with a scraper and put it into the egg yolk paste.
20. Gently circle the eggs and mix well.
2 1, and then pour all the stirred egg yolk paste into the protein bowl.
22. Gently circle and mix with the eggs. After mixing evenly, turn to the scraper and mix evenly from bottom to top. Don't stir too much.
23. The mixed cake paste falls like a ribbon, and the particles are not easy to disappear.
24. Pour the cake paste into the cake mold from the height of 15cm. The mold can be poured directly without oiling the liner paper. After pouring, gently shake it twice to eliminate the big bubbles. Bake the cake in the oven 150℃ for 30 minutes, and then bake it in the oven 180℃ for 30 minutes. The temperature of your oven is controlled by yourself. I usually bake cakes at low temperature and then at high temperature.
25. Hang the baked cake upside down on the drying net to cool.
26. After cooling, the hurricane cake is basically flat, and the cake will not crack seriously after low temperature and high temperature. It is not easy to fail.
27. After the cake is dried, it can be demoulded with a demoulding knife or by hand. Novices should use stripping knives to remove molds.