Recipe: Mulberry hurricane

Home Cooking Recipe: Mulberry hurricane

Notes:

I bought a mulberry, do not eat well, and I feel the smell when the water is inflated. Try it as a hurricane. The 17cm hollow hurricane model used four eggs, and weighed it, protein 120g, egg yolk 78g.

Ingredients:

Steps:

  1. Home Cooking Recipe: The hot water soaked mulberry, the water that came out was black, purple and purple, and the cake made was gray, hahahaha. Let cool cool, take 45g of mulberry water.

    The hot water soaked mulberry, the water that came out was black, purple and purple, and the cake made was gray, hahahaha. Let cool cool, take 45g of mulberry water.

  2. The egg yolk protein is separated and the protein is frozen in the refrigerator.

  3. The egg yolk is added to the corn oil, and the cool mulberry water is stirred and emulsified. In this step, I use the egg to pump.

  4. The low-gluten powder was sieved into 3, stirred and mixed, and sieved once.

  5. The protein was added to white sugar and sent to dry foaming. The oven was preheated at 190 degrees Celsius.

  6. The protein was mixed twice with the egg yolk paste. I mixed it with the teacher of Kojima. I am also afraid that the protein is not mixed, and I use egg pumping. There is no defoaming. Novices do not recommend this.

  7. Pour 6 into the cake mold and shake the membrane before the oven to shake out the big bubbles. Enter the lower layer of the oven at 170 degrees Celsius for 45 minutes. Temperature and time depend on the actual situation.

  8. The oven diaphragm shakes out the hot air, and the buckle is cooled and demoulded.

Tips:

I thought that no purple is at least colorless, and I can't think of it as gray.


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