Now Barbie cake is getting more and more popular with everyone! If you want to make a Barbie cake, you must first make a cake blank! The kitchen cooks in the kitchen asked me to write a recipe, so sacrifice time and share it with everyone. This process map was not taken, and it will be added the next time it is done. If you don't understand, you can leave a message and I will reply! This recipe is shared by the joy teacher, thank you for her selfless dedication.
Prepare the material, sift the low-gluten powder twice, and divide the eggs well! The protein basin must be oil-free and anhydrous.
Add the granulated sugar to the egg yolk and stir it with a manual egg beater until the sugar melts!
Add the oil slowly and add it evenly. The water is also slowly added, and then stirred evenly.
Sift into the flour and mix well! Stop when you can't see the dry powder. Cover it with a damp cloth for a while. Novice flour can be sieved in two or three times, adding less flour for the first time. This way the flour is easy to mix and it is not easy to agglomerate.
At this time, the oven is preheated at 150 degrees. The protein is started to be sprayed, and a few drops of lemon juice or white vinegar are dropped when the low-grade bubble is hit. Then add the sugar three times in the mid-range to get close to dry. Lift the eggbeater with a small right angle!
Start mixing the batter, add one-third of the meringue to the egg yolk paste, and mix well with the chopped and garnished. Don't draw a circle and mix it like it will defoam! Pour all the batter into the remaining meringue and mix well! The batter should have a certain consistency, and the thin one must be defoamed.
Pour the batter into the mold and shake the atmosphere out with a few shocks. Enter the bottom of the oven, then the thermometer in the oven should show 150 degrees. The time is set for 55 minutes. It is best not to open the oven door in the middle, so that the cake is easy to collapse. The top crack is a cake that will breathe, so you can remove the uneven place when you are not tangled. Generally, the crack retraction after cooling is basically not cut!
Time to take out the high place to fall, shake the heat inside and then buckle the net must be cool and then release. Be careful not to be too rude because the base below the mold will wrestle! I have done this and hurt the mold.
The cake is cool and you can use the demoulding knife to slowly peel off along the circumference, because the mold is too deep and can be gently peeled off by hand! Some friends are as free-handed as I am, you can watch videos online, and the language is not very good!
I am afraid that the oven is less than 35 liters, because I am the 35 oven, the bottom layer is close to the upper tube, and the top will be a little bit of focus!