Fangzi is not original, refer to the recipe of the kitchen gods, I am just sharing my own experience. Hurricane is really something to be made with care. It looks simple and the materials are simple. I once baked it and baked it. I always have various problems. The three can be used here. Masters The recipe suggests that novices should not use non-stick molds. It is best to use anode molds. After I have baked so many hurricanes, I feel that the hurricane I baked with the mold is also very good. About the temperature, my former Emperor 42L, the new oven is 150 degrees full roast, then the oven has various problems, uncooked, hollow, cracked into a large valley, mushroom cover, collapse, etc., decisively into the new oven, Now the oven home Baode UKOEO HBD-7002 is 110 degrees in the first half hour, 150 degrees in the second half hour, a total of 1 hour, this temperature is a friend suggested that I try, I tried it feels good, so no cracking, no retraction, 4 eggs are guaranteed to be full. Fangzi's sugar content feels a bit more, but novices really don't recommend sugar reduction. Fangzi is an eight-inch quantity, I added a little sugared orange peel, more sweet!
In addition, the materials are very common, I did not take pictures.
The protein yolks were separated and placed in clean, water-free and oil-free. Put the egg yolk in 26g and mix well, then add water and oil separately. After adding, the key step is to emulsify. The egg yolk and water oil are fully emulsified. Stir with manual egg pump for about 5 minutes. Bubbles, into the back into a delicate little bubble, the egg yolk also feels a lot thick, the egg strokes have a slight trace.
Then add the sifted flour. In this step, I still use the manual egg to stir the flour paste, mix it into the non-granular flour, mix well, don't stir too much, so as not to make the flour gluten.
The sugar is added to the protein three times. The rate of the egg beater is low to medium high. Here, the hurricane will be written. I will not describe it. I want to elaborate on the protein method. The device must be large, and the circle should be labeled with egg beats. The protein has obvious resistance. When the egg is raised, the protein is hard and the protein can pull out the vertical angle.
After you have prepared the protein, divide one-third of the protein into the egg yolk paste and mix the egg whites with the egg yolk paste. Then, pour the mixed egg yolk paste into the meringue and mix it with the mixture. Evenly, do it into the mold, it should be like this picture, a bit dry and a bit hard, the vibration mold is also uneven, to this step can make this kind of paste, your hurricane can be 90% successful.
Then use a scraper or scraper to smooth the paste in the mold.
The oven is preheated at 150 degrees and then baked at 110 degrees for half an hour, which is 20 minutes into the oven.
This is 30 minutes, the color has been browned, this is the temperature to turn 150 degrees to continue to roast.
This is the appearance of baking for 50 minutes. It has been finalized. The height and the previous ratio have also dropped. This has been shaped. The three steps of the hurricane are expansion--browning--setting.
Cooling and demoulding, almost no shrinking after setting.
The surface is perfect
The inside is delicate and the taste is soft and sweet.
1. Emulsification is important. 2. Oven does not have a different temperature. Adjust the temperature according to your own oven. 3. This is what I wrote while I was asleep. Please understand the shortcomings.