Recipe: Fruit School Black Tea Hurricane Cake

Home Cooking Recipe: Fruit School Black Tea Hurricane Cake

Notes:

Free articles are easy to cherish, and too many words will increase the burden on some people. Remind those who don't like to study in depth to skip my recipes and choose other recipes. Almost 90% of the minor problems common to hurricanes are mentioned in this section and in the following link. Newcomers want to learn the hurricane. Please read all the steps and tips of the 5 recipes carefully. It is strongly recommended that those who are not willing to look at the formula carefully; do not want to study the theory; like the quick success; think more words; do not look at the novices who directly ask questions, change the party or Baidu is more convenient. For detailed steps, please refer to the 7 inch 3 egg hurricane step: https://www.xiachufang.com/recipe/100105722/ 6 inch 2 egg original hurricane can refer to: https://www.xiachufang.com/recipe/100129276/ 6-inch Matcha Hurricane (Tips with more hurricane points, including hurricane cracking reasons): https://www.xiachufang.com/recipe/100133691/8-inch chimney mold dried fruit brown sugar hurricane (Tis Riga Some other considerations) https://www.xiachufang.com/recipe/100381425/Bake mold: 6 inch round mold (diameter 15cm, height 6cm) Baking temperature: 150°C Baking time: 50 minutes Preheating temperature: 180°C1 Do not use the non-stick baking mold 2, baking temperature and time are for reference only. It’s common sense to paste it down, not cooked or overtime. It is not recommended to turn the temperature to bake. It is not recommended to open the door with tin foil. It is not recommended to bake for too long. It has been baked for a long time in 1 hour, and it is easy to lose water when it is baked for eight or ninety minutes. The hurricane baking process expands, sets, and browns. You can open the door 10 minutes before roasting to check for maturity. When you open the oven door when you are inflated, the opening degree and time of the tin foil will be very easy to collapse in an instant. 3, the novice does not recommend to change the formula, the steady change of the hurricane grilled, change the recipe does not answer 4, baked three or four times failed to recommend the change of the party to learn. 5, I use a live bottom mold, diameter 15cm, height 6cm, oven a total of 4 layers, put down the second layer. Once placed, the baking mold is located right in the middle of the oven. The baked cake is just full of mold. 6, emulsification problems, please refer to the steps and tips in the following two recipes. In addition, the emulsification can be stirred by adding water for 30 seconds to a uniform state, and then adding oil for stirring. This will speed up the emulsification of water and oil. Https://www.xiachufang.com/recipe/100105722/https://www.xiachufang.com/recipe/100133691/Additional emulsification is not a necessary process, but the feature of this hurricane is the step of emulsification. Even if the emulsification is not good, you can bake the cake, but the height will be about 1cm lower, and the cake will be more dry. Many people ask about the wet inside of the cake, and add a few words. This hurricane cake containing the emulsification process and the protein is only distributed in eighty-nine, the interior is relatively moist. But it is not wet to the extent that the taste is not good. If it is already wet, the taste is very bad. Please check if your cake is inflated. Is it stepping? concave? Shrinking waist? Is it completely cooled, and the starch molecules are demoulded after recondensing? taste? Does the cake have a cooling space when it is buckled? If the roast is intact, it still feels wet, perhaps too sensitive to the "wet" of the hurricane. The partner who is too sensitive to the "wet" of the cake is advised to change the recipe and not to choose any of the recipes of the fruit school. 8, eight-inch mold can directly multiply the material component by 2 times. The 7-inch mold component can multiply the square material by 1.5 times, and the black tea can be directly used for 2 grams. Only limited to the 6cm high round die 9, I used the Lipton black tea bag and wrote Sri Lankan black tea. Bagged tea leaves make cakes easier to work with! 10, concave and collapse problems, please check if your own protein is sent? Is it based on the small details I wrote? The protein is not refrigerated, the eggs are not fresh enough, the novices are free to lose a lot of sugar, not sticking to the pot, etc., which is not conducive to the stability of the protein cream, and the unstable cream of the protein cream is easy to collapse. Did you stay outside for too long before being sent to the oven to cause defoaming? Can you feel significant defoaming when mixing egg yolk paste and meringue? Did you open the oven door during the expansion process? Thermal expansion and contraction? Is the cake cooked? The cooked cake looks familiar and takes it out. After I took it out, I immediately stayed for a while before I shocked it and then reversed it. Does the cake have a drop-down space when the buckle is reversed? Is there room for heat dissipation? 11. Can oil be replaced with butter? No. Switching to butter is not a hurricane. The hurricane uses vegetable oil. Do not choose vegetable oils that are heavy in taste, such as olive oil or peanut oil! 12, height problem: pure reference height does not make any sense, please use the same formula, the same production method, the same weight of protein and egg yolk, the same mold, the same oven, the same baking environment for high contrast. For example, when the other conditions are exactly the same, the height difference between the yolk emulsified and the unemulsified is 1cm. When the baked product is not satisfactory, first check if you have any neglected details. 13, baked full mold cake is not recommended to bake on the grilling net, can not pull down the effect is equal to no down buckle! 14, on the issue of cutting, I am using a common bread knife for tens of dollars, carefully sawing and cutting

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: 4 grams of black tea is brewed with 56 grams of boiling water, about 10 minutes, 20 grams of black tea water is taken out for use. Eggs are best refrigerated in the refrigerator. Protein and egg yolk are separated. The protein is placed in the refrigerator and then refrigerated. The low-powder and black tea foam are mixed and sieved in advance.

    Preparation: 4 grams of black tea is brewed with 56 grams of boiling water, about 10 minutes, 20 grams of black tea water is taken out for use. Eggs are best refrigerated in the refrigerator. Protein and egg yolk are separated. The protein is placed in the refrigerator and then refrigerated. The low-powder and black tea foam are mixed and sieved in advance.

  2. Home Cooking Recipe: Make egg yolk paste: Add egg yolk to the sugar and stir until dissolved. If the egg yolk is refrigerated, it can be heated and stirred with water. Accelerate the dissolution of sugar, leaving the water after stirring

    Make egg yolk paste: Add egg yolk to the sugar and stir until dissolved. If the egg yolk is refrigerated, it can be heated and stirred with water. Accelerate the dissolution of sugar, leaving the water after stirring

  3. Home Cooking Recipe: Add black tea water and stir for about 30 seconds to a uniform state

    Add black tea water and stir for about 30 seconds to a uniform state

  4. Home Cooking Recipe: Add oil and continue to stir until it is fine. The surface is white and gently stirred. The bottom of the egg yolk is still darker in color, and the surface will be emulsified. The so-called emulsification relies on the decomposition of oil into fine particles to mix foods of different natures. Finally, the water and oil are mixed into a uniform emulsion state. The emulsified egg yolk paste can reduce the separation of oil and water, increase the foaming power, and increase the volume. Blended with the batter, it can make the cake texture fluffy and soft, making the cake more delicate and soft. It can also reduce the loss of moisture during the baking process, making the product moister and delaying aging.

    Add oil and continue to stir until it is fine. The surface is white and gently stirred. The bottom of the egg yolk is still darker in color, and the surface will be emulsified. The so-called emulsification relies on the decomposition of oil into fine particles to mix foods of different natures. Finally, the water and oil are mixed into a uniform emulsion state. The emulsified egg yolk paste can reduce the separation of oil and water, increase the foaming power, and increase the volume. Blended with the batter, it can make the cake texture fluffy and soft, making the cake more delicate and soft. It can also reduce the loss of moisture during the baking process, making the product moister and delaying aging.

  5. Home Cooking Recipe: Once again, the sieving powder is added in one portion and stirred until the powder disappears. The batter after stirring is too thick and not thin. If it is very thin, it is not enough emulsification in front, resulting in poor mixing. At this point, the oven can be preheated, and the preheating is 30 °C higher than the target temperature.

    Once again, the sieving powder is added in one portion and stirred until the powder disappears. The batter after stirring is too thick and not thin. If it is very thin, it is not enough emulsification in front, resulting in poor mixing. At this point, the oven can be preheated, and the preheating is 30 °C higher than the target temperature.

  6. Home Cooking Recipe: Making a meringue: The amount of granulated sugar in this formula is about half of the amount of protein, so the granulated sugar can be added in three portions. For the first time, whipped to a dense, coarse bubble at high speed and added one-third of the sugar. Change to medium speed and continue to whipping to white, but can not afford any sharp corners to add sugar for the second time. Continue to whipping until the slightest angle of the embryo is added to the sugar for the third time, and the low speed whipping. After whipping until the end, turn off the eggbeater and use the eggbeater's egg net to stir 1-2 turns in the pot. There is a sense of resistance and you can pull out the complete sharp corner like a picture to stop. The wet hair is a large angle, and the angle of the low drop is less than 90 degrees. The eighty-nine distribution has a small angle, and the angle of the low angle is more than 90 degrees. The dry hair is straight and does not bend. Like the taste of Q Run, you can distribute it to 7, 8, and 9. For those who are more sensitive to the 'wet' of hurricanes, cakes that like dry can be distributed to 10 for distribution.

    Making a meringue: The amount of granulated sugar in this formula is about half of the amount of protein, so the granulated sugar can be added in three portions. For the first time, whipped to a dense, coarse bubble at high speed and added one-third of the sugar. Change to medium speed and continue to whipping to white, but can not afford any sharp corners to add sugar for the second time. Continue to whipping until the slightest angle of the embryo is added to the sugar for the third time, and the low speed whipping. After whipping until the end, turn off the eggbeater and use the eggbeater's egg net to stir 1-2 turns in the pot. There is a sense of resistance and you can pull out the complete sharp corner like a picture to stop. The wet hair is a large angle, and the angle of the low drop is less than 90 degrees. The eighty-nine distribution has a small angle, and the angle of the low angle is more than 90 degrees. The dry hair is straight and does not bend. Like the taste of Q Run, you can distribute it to 7, 8, and 9. For those who are more sensitive to the 'wet' of hurricanes, cakes that like dry can be distributed to 10 for distribution.

  7. Home Cooking Recipe: The meringue brought out on the egg net is shiny and elastic, pulling out the full sharp corner state.

    The meringue brought out on the egg net is shiny and elastic, pulling out the full sharp corner state.

  8. Home Cooking Recipe: Mixed protein cream and egg yolk paste: Pour 1/3 of the protein cream into the egg yolk paste and mix well. Pour the mixed cake paste into the remaining protein bowl and mix well. Method: Mix and mix, as long as you do not draw a circle. According to the stirring method of the island, it can be completed in 30 seconds. PS: The final cake paste state is relatively heavy. Sometimes it will be intermittent when poured into the mold. It is not easy to flatten after pouring into the mold. It needs to be smoothed with a small spoon or a small scraper. If the cake paste is relatively thin, it may be that the front egg yolk paste is not emulsified enough.

    Mixed protein cream and egg yolk paste: Pour 1/3 of the protein cream into the egg yolk paste and mix well. Pour the mixed cake paste into the remaining protein bowl and mix well. Method: Mix and mix, as long as you do not draw a circle. According to the stirring method of the island, it can be completed in 30 seconds. PS: The final cake paste state is relatively heavy. Sometimes it will be intermittent when poured into the mold. It is not easy to flatten after pouring into the mold. It needs to be smoothed with a small spoon or a small scraper. If the cake paste is relatively thin, it may be that the front egg yolk paste is not emulsified enough.

  9. Home Cooking Recipe: Baking: Pour the cake paste into the baking mold, scrape it with a small spoon, and then gently shake it into the oven for a few times. The temperature is changed to 150 ° C for 50 minutes. The well-made cake paste couldn’t shake out any big bubbles, and there was no pockmark. If you can obviously shake out the big bubbles, then next time you should pay attention to whether the previous steps are not careful enough. After pouring into a 6cm high circular die, it is about 6 minutes full. Just after the bake is ripe, it is just full.

    Baking: Pour the cake paste into the baking mold, scrape it with a small spoon, and then gently shake it into the oven for a few times. The temperature is changed to 150 ° C for 50 minutes. The well-made cake paste couldn’t shake out any big bubbles, and there was no pockmark. If you can obviously shake out the big bubbles, then next time you should pay attention to whether the previous steps are not careful enough. After pouring into a 6cm high circular die, it is about 6 minutes full. Just after the bake is ripe, it is just full.

  10. Baked out: Free fall on the 30-40cm high on the kitchen counter, and immediately buckle down. PS: It is falling, not the cake skin falling down, it will break. It was only after the fall. This fall, the internal heat loss is instantaneous, the temperature is lowered, and the bubble will be broken, and the air pressure difference between the inside and outside of the bubble becomes small, so that the cake is not recessed and retracted. The inverted buckle is not recommended to be placed on the baking net. If the cake is baked, the cake will be placed on the baking net. The cake will not be pulled down. The bubbles will not break easily. The internal and external pressures are quite different. It is still easy to form the bubbles. Organizational oppression. After letting it cool, gently rub the glass mold around the cake to find a piece that is slightly higher than the cake mold. The object with a smaller bottom area is placed on the table. Then the cake mold is placed on it and gently pressed down to release the mold easily.

  11. Attachment: Recently, the agitation method of the island is adopted, which is very fast and uniform. To put it simply, enter the knife in the middle of the mixing bowl, cut it to the left and bottom of the basin, and need to make a “click” before the scraper to touch the mixing bowl. Draw an ellipse at the bottom left of the basin, lift the blade, and then return to the center of the basin. The entire process does not need to flip the wrist. For each circle drawn, the left hand should turn counterclockwise. The operation should be continuous and stirred about 2 times a second. Occasionally scrape the basin. The meringue and egg yolk paste can be stirred in 20-25 seconds. Quick operation prevents the protein cream from forming small particles. For detailed pictures, please refer to 'The Cake Classroom of Kojima Teacher'.

Tips:

Hurricane bake more attention to see other tips in the hurricane practice 7 inch 3 egg original: https://www.xiachufang.com/recipe/100105722/ 6 inch 2 egg original hurricane: https:// Www.xiachufang.com/recipe/100129276/6 inch Matcha Hurricane: https://www.xiachufang.com/recipe/100133691/protein delivery precautions: eggs are best refrigerated; protein can be placed first after separation The refrigerator can be refrigerated; if you can master the time and put it into the state of freezing to the surface, it can be frozen; the protein-containing pot needs no oil and no water, and can not be mixed with other oils, such as egg yolk; novices should try not to reduce sugar, put protein The granulated sugar is one-half of the protein, and it is easier to make a foam-stable mering cream; the meringue can't be too hard to dry, and the timing of adding the granulated sugar is very important. If the meringue is too dry, the finished cake is prone to shrinkage, collapse, skin folds, rough air holes in the cut surface, rough texture and lack of luster. The degree of foaming of the meringue I played was 8 points. If the dryness is 10 points, the wetness is 7 points. My personal habit of baking a hurricane is that the degree of protein foaming is between dry and wet. After the finished meringue is dyed, use the egg-laying net to draw two circles in the egg pot, and pull out the sharp corner to see the state of the meringue in the pot and the egg net. The sharp angle state is not the only criterion for determining the protein cream. It is also necessary to feel the state of the whole protein cream when stirring the protein cream. A good meringue should be shiny and clearly elastic when agitated. In an overly dry state, when the eggbeater is finally stirred, the resistance is stronger and the elasticity is lowered. This kind of meringue is not a hurricane that can be baked and can be roasted. Just for the novice, if you don't master it well, the process of mixing the egg yolk and protein at the end is easy to stir unevenly. When baked in a round mold, the final cake body is easily cracked, making the tissue rough and the taste is not delicate enough.


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