Staying up late to watch the World Cup is full of fire, and even more sad reminder is that the scales found that they are 5 pounds heavier than last year. It is the top priority now to lose weight in the fire - to do a good job of the West ~ grapefruit ~ 戚 ~ wind. The finished taste really made my child who likes to eat grapefruit amazing. The cake is full of grapefruit aroma and very fresh. The unique bitterness and sweetness of grapefruit makes this cake different from other citrus-flavored cakes. It is precisely because of this that it will be refreshed and refreshed when it is taken out of the refrigerator. It is very comfortable~~~ ~~~~~
Put the protein in the refrigerator; use a planer to plan the grapefruit skin into a filament
Press out the grapefruit juice for use
Pour the grapefruit skin and sugar (for grapefruit), water, and boil for a while; pour the grapefruit juice squeezed in the previous step, cook the switch fire, filter out the grapefruit skin, and let cool
The grapefruit juice prepared in the previous step, take 80g, mix with egg yolk, sugar (for egg yolk), sunflower oil, and evenly mix with egg; sieve into low-gluten flour and corn starch, stir again
Take the protein from the refrigerator, add a few drops of lemon juice, whipped with a low-speed electric electric appliance, add sugar (protein) three times, when the sensory protein is whipped up, it has a slight heavy feeling, and the eggbeater can form an obvious Traces of the lines, then stop many times, observe the state of the protein, when the egg head is lifted, the protein rises but the sharp corners are drooping, this is the best state, do not hit the dry foam, so very Hard Q bomb!
Take 1/3 of the protein cream, mix it with the egg yolk paste prepared in step 4. Mix the method according to your habits, mix it, mix well at the bottom, mix well; pour into the remaining protein cream, cut Mix well or mix at the bottom, mix well, then you should pay attention to not defoaming.
Put the oven into the thermometer and preheat it to 150 degrees. Pour the cake paste from the previous step into the mold, gently rub the mold, and shake out the big bubbles.
Observe the thermometer in the oven, 150 degrees, open the oven into the cake mold, pay attention to the temperature of the oven door will be lower than 150 degrees, then set the oven at 140 degrees, observe a few minutes, to ensure that the thermometer is in 140 degrees, the actual temperature is low, increase the oven setting, the actual temperature is high, and vice versa. Keep baking at 140 degrees for about 50 minutes. After the cake rises to the highest point, there is a slight fall. At this time, increase the oven setting and keep the actual temperature at 160 degrees for about 10 minutes.
Bake out, before the buckle, shake the cake mold, and then release the mold to release the mold. With the children's shoes of the hollow mold, the temperature of the middle shaft is felt by hand, and the shaft is cooled before the mold can be released. Cut the cake with a serrated knife, and use it to return to the 'saw' way, otherwise it will be a loss!
1. Grapefruit itself has a bitter taste, because I like the bitter taste of bitterness, so the amount of sugar is too small. Everyone can add sugar according to their own taste, but it is not recommended to add too much, too much sugar can not get the role of fire. In addition, if you want more aroma, you may wish to take some grapefruit skin silk that is cooked with grapefruit juice. It is very very chopped and mixed in the egg yolk paste. 2. The protein must not be over-headed. The wet foaming is the key to Q-boiling moisturizing. 3. The baking temperature above is the actual temperature in the oven, not the set temperature. It is highly recommended to spend more than twenty pieces to buy a thermometer. Baking temperature and time are key factors without cracking or shrinking.