Since my family has a baby, my baking career has started, but the baby is eating healthy food. My baby is happy and I am happy too.
Protein Cream: Put five proteins in a slightly larger water-free pot, use an electric egg beater to send a coarse bubble, continue to send high speed, 50 grams of fine sugar, add 3 times, send to dry Sexual bubble state
When the eggbeater is lifted, the protein can pull out a short, erect sharp corner.
Egg yolk paste: Put another five egg yolks and 30 grams of fine sugar in another bowl and use a manual egg beater to send the egg yolk to a lighter color.
Add 50 g of salad oil and mix well, then add 50 g of milk and mix well.
Finally, 90 grams of low-gluten flour was sieved. The uniform paper is smooth and fine without particles.
After the egg yolk paste is evenly mixed, remove 1/3 of the meringue into the yolk paste pot, stir evenly with a squeegee, and take 1/3 of the meringue into the egg yolk and stir evenly with a squeegee. Finally, pour the egg yolk into the remaining protein cream and mix thoroughly.
Finally, pour the cake into an eight-inch cake grinder. Gently lick a few times on the desktop. Shock the big bubbles inside and inside
Preheat the oven for ten minutes and place the cake in a preheated oven. It’s OK to use the long Emperor oven for 170° and 40 minutes. The temper of each oven is different. Take care of yourself.
The cake is baked, and the gloves are taken out by wearing insulated gloves. Place it on the table for a few moments, then buckle it on the grill. After the cake is completely cooled, you can remove it. Can also be demolished with the help of props.
1 The protein-producing basin must be anhydrous and oil-free. And the egg yolk must not be mixed in the protein. Otherwise it will affect the protein 2 protein must be sent to a dry state. A few drops of white vinegar or a few drops of lemon juice can be added to the protein to help spread the protein more easily. And more stable. 3 Be careful when mixing batter. Be sure to mix the batter from top to bottom, do not stir vigorously to avoid defoaming.