1, the protein is not dry and foaming (the protein is hard and the surface is not wrinkled easily).
2. It is not cooked. Generally, an 8-inch round die must be used at 180℃/30~35 minutes. The way to judge is to insert a bamboo stick and pull it out without getting wet batter. It can be baked.
The method is as follows:
1. First of all, preparation: choose frozen eggs, so that the protein and yolk of frozen eggs are easier to separate than fresh eggs; To separate the egg yolk from protein, protein must be put in an oil-free and water-free container to send it away;
2. The second step is to prepare the egg yolk paste: after adding sugar to the egg yolk, it must be whipped to milky white; Add salad oil and milk, stir well, add two kinds to make the cake more moist and soft; Finally, add low-gluten flour and refined salt to the egg yolk liquid, and be sure to sieve the flour to ensure the delicate taste of the cake;
3, the third step is to send protein: the beating quality of protein is the key to making hurricane cakes, but there are many factors that affect the foaming of protein: the equipment for beating protein should be clean, and oil and water should not be touched; Sugar can help protein to form a stable and lasting foam, so it is also very important to add sugar two or three times at the beginning when protein is whipped into a thick white foam. Until the protein is stirred until it is difficult to foam, that is, the eggbeater is lifted and the protein peak is upright, it is ok; At this time, we add some white vinegar (instead of chemical tower powder) to continue beating, which can help stabilize protein bubbles;
4. Step 4: Mix the yolk paste with the egg white: dilute the yolk paste with part of the egg white, and then mix the diluted yolk paste with the egg white. Egg yolk paste and egg white should be mixed evenly in a short time, and pay attention to the mixing technique. Stir the mixture at the bottom from bottom to top, which is more conducive to the entry of bubbles; The stirring action should be light and fast, not too long or too hard;
5. Finally, baking: hurricane cake molds (or baking pans) cannot be coated with grease. Before baking, the oven must be preheated, set the temperature, and adjust the corresponding temperature according to the size of the cake; After the cake is baked, take it out of the oven immediately, otherwise it will shrink; Then take it out of the cake mold while it is still warm.