The original hurricane of Teacher Arai is one of my favorite ones so far. Here I will arrange it according to the formula of Qingjing teacher. Because no one helped to take pictures when I was doing it, I took the picture on the book and gave it for Everyone's reference. Mr. Arai suggested that the electric oven can be 30 degrees to 50 degrees higher when it is preheated, and then dropped back to 180 degrees when baking. It is recommended to use Lumo. Because of the fast heat conduction, the three-no mold that I bought before has one. Layer coating, according to Mr. Qing Jing, is a poor thermal conductivity, poor expansion effect, 17cm hollow mold, baking temperature of 180 degrees, 30 minutes
First, lay a piece of baking paper on the countertop and sift the low powder from the height twice to make the air into the flour. This is one of the important reasons for the expansion of the cake. The oven is preheated (I preheated 200 degrees because I have a very accurate oven temperature and heating is fast)
Add the egg yolk to the mixing bowl and add the vegetable oil to mix evenly (the picture is 7 egg yolks, 21 molds)
Heat the milk to the temperature of the hand and mix it evenly in the egg yolk.
Sift into low powder
Stir well with egg pumping (I used to use a spatula to mix, there will still be a lot of bubbles, after trying this method of Qingjing teacher, I feel that the effect of using egg pumping is better, and it is not easy to produce particles)
The procedure for the yolk paste can be done continuously within one minute.
After the protein: the protein is poured into a small steel basin, first smashed the fisheye bubble and whipped until the white foam added half of the white sugar.
Sugar added 2 times
Send it to hard foaming and take out the small pointed corner of the eggbeater.
Add the protein in three portions, add one-third of the prepared protein cream to the egg yolk paste, stir the meringue until there is no lumps, then use a spatula to the bowl to mix, (3 times add the protein cream) as the cake paste It is fluffy and has no lumps. Don't over-mix it, otherwise it will be easy to defoam.
Mix the cake paste from the height into the mold to reduce air bubbles.
Use a spatula to smooth the cake paste. You can also apply the empty part of the mold to the cake paste. This will help the cake climb up and gently shake the mold a few times to help defoam. Second, avoid the bottom cake. Uniform
Into the oven 180 degrees, baked for 30 minutes, baked down on a container with a certain height, I use the red wine bottle, super convenient, just the size
After cooling, wrap it in a plastic bag and put it in the refrigerator to prevent water loss. It is recommended to keep the refrigerating time longer. I was the first to refrigerate for 2 hours. The result is that the demoulding failed. I am not sure if it is a short time. In the experiment, there are results to modify it again.
When the cake is taken out and the ice is cold, the demoulding is easier and neat, and the squeegee is inserted into the middle of the mold by hand.
Insert the middle part of the trowel from the bottom of the cake so that the bottom of the cake does not easily become uneven.
Use a hurricane scraper or bamboo stick to insert the shell around the chimney
Reverse buckle, lift the bottom of the mold
Teacher Qing Jing said that after the cake was kept in the refrigerator for 2 to 3 days, the cake became stable and moist. It was the best tasting period, but I couldn't wait for it. The temperature and time of the oven can be based on the temper of the oven. Make adjustments