Share some of my experience in doing hurricanes for everyone! Please be sure to read the tips!
First, the protein and egg yolk are separated. I personally don't like to use egg separators. I usually separate them manually. After opening the eggs, I will slowly pour them back and forth. Here, we must pay attention to the fact that the egg yolk protein must be separated clearly and cannot be mixed in. A little bit, otherwise it will affect the protein's emission! The pots containing protein and egg yolk must also be clean pots without a little water or oil! After separating, put the protein-filled pots in the refrigerator!
Add 10g of fine sugar to the egg yolk and stir until the sugar is dissolved!
Add 30g of corn oil and continue to stir evenly!
Add 35g of milk and continue to stir evenly!
Sift in 55g of low-powder and 8-10g of cocoa powder (Shu Keman), stir with Z or 8 characters (with the egg in the right hand and the clock in the left hand), do not draw a circle. Until the flour is granulated!
Take out the protein in the refrigerator and use the egg beater to hit the fisheye at low speed!
Add 10g of fine granulated sugar, drop two drops of lemon juice, and continue to send 2-3 stalls until the fisheye bubble becomes a fine bubble state!
Add 10g of fine granulated sugar, drop two drops of lemon juice, and send the protein into a delicate creamy state, but the eggbeater protein will fall off!
Add the last 10g of granulated sugar, drop two drops of lemon juice, continue to send, until the eggbeater is lifted, the meringue will not fall, and it will become a hook or triangle shape!
First add 1/3 of the protein cream to the egg yolk paste, and use a silicone knife to mix up and down, like the action of cooking, don't draw a circle of stirring, but mix!
Then add the remaining protein cream twice, so that the meringue yolk paste is evenly mixed, and the action should be slightly faster to avoid defoaming!
Pour the evenly mixed batter into the mold and shake it gently to shake out the bubbles inside the batter!
Preheat the oven to 170°, 130° for 20 minutes, then 150° and then for about 25 minutes! The specific baking time is still self-adjusting according to the temperature of each different oven!
After the furnace is released, the two molds are shaken, and then immediately buckled between the two plates, so that there is air circulation under the cake to avoid the retraction! After the air is completely cooled, release the mold again! Otherwise the cake will shrink!
You can also poke a few holes with a straw to become a briquette cake!
Can also be made into a nude cake!
Tips: 1 During the preparation of the egg yolk paste, the protein is best placed in the refrigerator! 2 After the egg yolk paste is sifted into the low-powder and cocoa powder (Shu Keman), don't draw a circle and stir it. Be sure to mix it in Z or 8 characters! 3 The protein-filled pots must not have water or oil, so be sure to wipe them clean! 4 egg yolk and protein must be clearly separated, or you can't send it! 5 Add lemon juice for protein stability, better to send, without lemon juice, you can use concentrated lemon juice or white vinegar!