This honey walnut hurricane cake has a lot of walnuts and a lot of walnuts. It has a great flavor and is completely different from the ordinary hurricane cake. The kitchen lover who likes the hurricane cake can try this. This is my favorite hurricane. Because the liquid in the recipe is only low in honey liquid, the final yolk paste is very thick, and it is not easy to control the cake containing honey. The whole baking process is not easy to master. This recipe is not recommended for novice baking mold: 7 inch live bottom, 18cm Round mold baking time: 60min baking temperature: 150°C 6 inch round mold, square material, all materials multiplied by two-thirds 8 inch round mold, all materials of the square multiplied by four-fourths 2014.11.19 supplementary eight-inch chimney mold The baking experience: four large-headed eggs 8-inch chimney mold, baked out is coming out. Sugar can be reduced in moderation, novices are not recommended to reduce, the egg yolk paste part also added 15 grams of water, the final cake paste is still thick and thick and delicate and shiny state, when poured into the mold will never flow like a ribbon. 175 baked for 35 minutes.
Preparation: 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 is sieved one time in advance. The walnut meat is chopped, baked at 170 ° C for 8-10 minutes, roasted and scented, taken out and allowed to cool.
Make egg yolk paste: Add egg yolk to the honey and mix well.
Add oil and continue to stir until it is fine and thick. This is the emulsification process.
Once again, the sieving powder is added in one portion and stirred until the powder disappears.
Add the walnuts and mix well. The egg yolk in this part is very very thick.
Making a meringue: The protein is added to the granulated sugar three times and distributed to the eighty-nine distribution state. At this time, the oven can be preheated, and the preheating temperature is higher than the baking temperature by 30 °C.
The meringue brought out on the egg net is shiny and elastic, pulling out the full sharp corner state.
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.
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 60 minutes.
Baked out: Free fall on the 30-40cm high on the kitchen counter, and immediately buckle down. Release the mold after cooling.
This formula contains 30 grams of honey, so the egg yolk paste portion is no longer added with sugar and liquid. However, I baked it twice according to this original recipe, and I felt that the yolk paste was too thick. Therefore, the cake skin that is finally baked is easily baked and thickened at the same temperature and time. Bake skilled cooks can add 10-20 grams of water and honey together as appropriate. Again, this recipe is not suitable for novices. If your level of hurricane bake is very stable, try it. If you have various problems with your hurricane, even if you don't know the temperature and time of your usual hurricane, and you want to do it, please read all the introductions, steps, and links in the following four links. Tips 7 inch 3 egg original flavor: 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/Fruit School Black Tea Hurricane https://www.xiachufang.com/recipe/100142974/