As a kind of over-the-air net red, Fleshy buffalo still has an unshakable position in my father's mother and relatives' honey. So, after using this method for 10086 times, I will share it with you. Beckham. The size of my baking tray: 28.5*42.5cm For people with 28cm gold plate, please use the amount of 4 eggs, other materials, and then divide, then say so clearly, don't ask the conversion problem, after all, my Like everyone else, mathematics skills are taught by physical education teachers, and they are very forbidden to scrutinize.
Prepare 2 pots. The protein yolks are separated, the protein is magnified in the pot, and the side is set aside.
Start to stir the egg yolk. Put 15g of sugar, 2g of salt, vanilla cream, and put it in the egg yolk bowl. Stir well. This step is important, involving the delicate level of the final cake. Stir well with egg and stir vigorously like a squally shower. As with the moving picture, the more uniform the better.
The picture shows the state of being agitated and very delicate. The corn germ oil is then poured in and fused to an emulsified state. It is best to stir while pouring.
Pour the milk into three portions and mix well.
The sieved low powder was added in 3 portions, and the egg was pumped from the bottom to the top until it was free of any dry powder particles, and it was smooth and shiny. Skilled hands are not disabled, for example, I ( ̄ ̄ ̄) can be used to pump the egg, please remove the silicone scraper. At this point, the egg yolk is stirred and set aside for use.
At this time, you can preheat the oven, and get up and down, 180 degrees Celsius. (Putting the cake mold later will open the oven door, so the preheating temperature is higher than the baking temperature)
Then you can start to send the protein. Add the remaining 80 g of sugar in 3 portions. I used the electric egg beater to send it at a high speed. The first time I added it to the fisheye bubble, the second time I added it when the protein became white and thickened, and the third time I felt the resistance increased in the eggbeater, the texture was hard to disappear. When you add, then start to turn into a medium speed and continue to send until the protein becomes as shown in the figure, showing a stable and strong big hook, wet foaming state, and you're done. The method of high speed and medium speed firstly makes the protein more delicate and stable, and the bubbles are neat.
Take 1/3 of the protein into the egg yolk paste and mix it from bottom to top. Skilled hands are not disabled, for example, I ( ̄ ̄ ̄) can be used to pump the egg, please remove the silicone scraper.
Pour the previous step back into the large bowl of protein, continue to mix lightly from bottom to top, and mix in a zigzag shape until it is completely uniform, and the batter presents a gloss that is difficult to describe.
Pour the batter into the prepared large baking sheet. Shocked a few times and shook out the big bubbles. The bottom can be padded with baking paper for subsequent demolding.
Put it in the lower layer of the preheated oven, close the door, immediately adjust to 170 degrees Celsius and bake for 23 minutes. If you change to 4 small baking trays, please reduce the time and master it yourself. During the baking process, the cake will first bulge high, then slowly fall back, it is normal. After roasting, use the bamboo stick to poke the middle and pull out, no sticky sticky tape, which means cooked. Take out the oven and shake it 5 times to shake the heat.
Immediately buckle down on the cooling rack and put it at room temperature.
Divided into 6 grids * 6 grids, the dining knife cut. Each cell length * width is about 7cm * 4.75cm. My baking tray size is 28.5*42.5cm (please divide it into 4 squares*6 squares with 28 square gold plates, and the size of each grid is still the same)
It is easier to cut into small pieces and then demould.
Take 2 small pieces, stack them, and cut off the two corners with scissors, as shown in the figure.
The towel is opposite, coated with salad dressing (I use the Chubby sweet salad dressing, blue jar) and glued.
After that, the sauce is applied to all the outer surfaces, which can be understood as the role of glue. Then roll it in the pile of meat, stick it to the fluffy meat, stick more sticky, and see your preference. It's finished.
Give a recent photo ~ sealed, refrigerated overnight, the taste will be more infiltration, the taste is more integrated ( ́▽`)
Sitting neatly in rows~
Weibo: Mi Erqiao