Tools to be prepared: 1. Two stainless steel plates for egg laying (a slightly larger eggbeater is used to beat protein, a smaller one is used to send egg yolk and then mixed with egg yolk paste). : used to separate protein and egg yolk 3, flour sieve: used to sieve small flour granules in flour 4, electronic scale 5, measuring cup 6, live bottom cake mold (this party uses 8 inch round cake mold 7) Manual egg beater and electric egg beater 8. Rubber scraper: used to batter batter
Protein Cream: Put 5 proteins in a slightly larger eggbeater and use a electric egg beater to get a rough bubble.
Add 1/3 of the fine sugar (50 grams of sugar) to the protein, turn to the fine foam in high speed, add 1/3 of the fine sugar, and continue to hit the high-speed state.
Finally, add the remaining sugar and continue to the state of dry foaming, that is, when the eggbeater is lifted, the protein can pull out a short, erect sharp corner.
Egg yolk paste: Put 5 egg yolks and 30 grams of fine granulated sugar in another egg tray. Use a manual egg beater to mix until the yolk color becomes lighter.
Add 50ml of salad oil (can be replaced with corn oil) while stirring, and add 50ml of milk with stirring.
Finally, sieve 90 grams of low-gluten flour and slowly mix until smooth, fine and free of particles.
After the egg yolk paste is stirred, take 1/3 of the protein cream into the egg yolk paste pan and mix evenly with a squeegee; then take 1/3 of the meringue into the egg yolk paste pan and mix evenly with a squeegee.
Finally, pour all the batter in the egg yolk paste tray into the remaining meringue tray and mix thoroughly until smooth and fine without granules.
Pour the batter into an 8-inch round cake mold and gently rub it on the table to shake the big bubbles inside the cake.
Preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven, fire up and down, 170 degrees, 40 minutes
When the cake is baked, immediately take it with insulated gloves, take it out, put it on the table for a few times, then buckle it on the grill. After the cake is completely cooled, it can be demolded (with the help of props)
1. The plate for the protein must be anhydrous and oil-free, and the protein should not be mixed with the egg yolk, or it will affect the protein. 2. The protein must be sent to a dry state (add one or two drops of white vinegar or lemon when the protein is applied. Juice can help the protein to be easier to beat and more stable. 3. When mixing the batter, mix the batter with the technique of mixing from bottom to top. Do not stir vigorously to avoid defoaming. 4. Do not add it when mixing. All proteins, so it is not easy to mix evenly, and it is easy to defoam the protein; 5, the baked hurricane cake must use the sticking mold, absolutely can not use the non-stick mold or apply oil on the mold, because the cake is difficult to climb, the buckle At the same time, the whole body will fall out and shrink together; 6. The batter of the hurricane has a large water content, so it needs to be baked at a low temperature for a long time; 7. The baked cake should be buckled immediately, and it must be completely cooled before it can be demolded. Otherwise it will be easy to collapse.