Eight inches of hurricane. This method is a hot surface method, which can make the cake organization more delicate and turn from knowing. I did it a few times, a great recipe, used to make a birthday cake, and the weight is also very good, and I have won the praise of my elders! The original link http://www.zhihu.com/question/28176728/answer/108932205 behind is 7 eggs for the 8-inch heightening mold (equivalent to 9 inches) behind the large 6-inch round mold, The dosage is half of the eight inches and two four inches, for 40 minutes (this time is a note for yourself, everyone can ignore)
Take a thick milk thistle and put it on the electronic scale.
Pour milk or juice or water 55 grams, return to zero; (71.5) (27.5)
Pour 50 grams of corn oil or salad oil, return to zero (65) (25)
Finally, the fine sugar A10 is poured. The sugar A here can be increased or decreased according to your own preferences. (13)(5)
The milk thistle is slowly simmered and kept stirring.
When the pan is boiled and simmered, leave the fire and put the milk thistle aside and weigh the flour.
Hot noodles. Weigh 60 grams of low-gluten flour, pour the flour into the milk pan, and then quickly mix the liquid and flour into a dough with a stir-fry method (turning from bottom to top), and then press the dough with a spatula few times. Do not draw a circle of stirring, otherwise the flour will squash and the surface of the cake will crack. (Scraper is recommended to buy a softness, rolling flour will not be very tired) (78) (30)
Split the eggs. Throw the egg yolk into the milk pot. (Before throwing the egg yolk, pay attention to whether the dough has cooled, otherwise the egg yolk will be cooked, and the egg yolk paste will be thick)
Pour the egg into the egg bowl
Mix the batter. Mix the egg yolks in portions, first mix the three egg yolks with the dough, and mix the remaining two. Mix the dough and egg yolks in a “X” or “Z” style with a clamshell and roller compaction until it is nearly grain-free. Never mix the dough, otherwise the flour will squash and the cake will crack easily. Then directly throw the whole pot into the refrigerator and refrigerate (do not need to cover anything, anyway, it will be baked in the oven at any time.)
Preheat the oven at this time. Adjusted to 160 degrees Celsius, the home oven has a hot air circulation of 150 degrees. If your home's oven is mechanical, be sure to buy an oven thermometer and put it inside to check the exact actual temperature when warming up.
Hair protein. Weigh 60 grams of fine sugar B. Add white vinegar or lemon juice to the cockroach. First, use the highest speed to administer the protein. Add a third of the sugar to the fisheye. (78) (30)
Continue to send a second sugar to the foam when it is fine.
When the protein starts to appear, it will pour the remaining sugar.
Continue to send, the lines gradually become clear, the protein begins to shine, and when the egg beater feels a little resistance, stop checking. Seeing a small hook, this is a state of wet foaming, which is almost good.
Beat hard foam and mix the batter with the meringue. Dig a third of the meringue into the batter of the milk thistle.
Mixing is almost enough, there is no need to mix it completely. Scrape all the milk in the milk into the protein, repeat the above techniques, and never say a circle.
After mixing evenly, there are no big bubbles, basically no particles, texture of cotton cake paste, as long as you can do this step, indicating that your hurricane cake has been basically successful.
Pour into the mold. Pick up the cake paste and pour it into the height of the mold. This will avoid large bubbles and the surface will be flat. The mold for making a hurricane cake must not be non-sticky or oily. The hurricane cake is climbed by the wall of the mold, otherwise the cake will be seriously collapsed and waisted after demoulding.
The cake paste can only be poured into the mold at least 80%. Use a spatula to smooth the surface. Pick up the cake mold and shake it a few times on the countertop to eliminate the larger bubbles. Rotate clockwise counterclockwise for a few quick turns to make the surface smoother.
Put it into the middle layer of the oven, that is, the distance between the mold and the upper and lower tubes is the same. Timed for 50 minutes (the oven has been preheated to 150 degrees Celsius in advance). I am the 32-liter of the Emperor, and put the grid on the bottom layer. Note that 50 minutes is not absolute, and sometimes it is necessary to add time. See step 12 for details.
At this point, take the bamboo stick and insert it into the middle of the cake to see if there is any cake paste. If the bamboo stick is clean or just stick a few cake granules, this means that the cake is ripe and ready to be baked.
The cake is baked, and there are secrets here~ like the cake paste into the oven, throw a few cake molds, shake the heat inside, so that the cake will not collapse after demoulding.
Then buckle down on the grid to wait for cooling, or take two chopsticks. If you want to eat freshly baked cakes, don't care about retracting (in fact, it won't shrink a lot), you can omit the above steps and jump directly to the next step to release the mold.
The above is the production process of the hot-faced hurricane cake~
Various cake size conversion tables