This is a very moderate hurricane cake. I personally think that the hurricane cake should be dry and not wet. Some people like to bake the hurricane like a cheesecake. The taste is especially soft. I personally come here. I don’t like it very much, and some kitchen friends are not doing it properly in order to pursue the support and make the hurricane anomalous. As a foodie, in order to find the taste that suits you best, you can also become a talent in minutes. After trial and error, I finally found the taste that I can satisfy myself. I went down, um, and it’s not the same as the glamorous goods outside. I’m using this hurricane to bake the wind in the big ship’s house. The mold is 8 Inch round mold. I will write the baking temperature suitable for the stove and the furnace in the square. Everyone will look carefully.
The first step is to mix 30 grams of white granulated sugar and 12 grams of cornstarch in advance, leaving spare. The other 60 grams of white granulated sugar is separately prepared for a small bowl. Everyone is prepared to have good benefits and avoid being in a hurry.
Pour corn oil, water (or fresh milk), and yogurt into a clean large bowl and whipped quickly with egg.
Always whipped until fully emulsified, see the small video in the state.
Mix low-gluten flour and sticky rice flour into the sieve
Mixing directly with egg, this step is nothing to be particular about, random, late in obsessive-compulsive disorder can insist on using the wording method to stir ????
Flour mixing completion status
Pour the egg yolk and draw the word stir
The stirred egg yolk paste is delicate and shiny, and the egg yolk is lifted, and the yolk paste is in a straight line.
The protein is placed in an oil-free basin and 5 drops of lemon juice are added. It can also be done with fresh lemon. It can also be used with white vinegar. Nothing can be used.
The egg beater opens the protein at a low speed and adds 30 grams of white sugar.
Open the highest speed to the fine bubble, then add 30 grams of white sugar
Open the high speed and continue to hit the video and then add the last 30 grams of white sugar and 12 grams of starch mixture
Continue to open high-speed whipping, whipping into the video of the eagle hook state, this time the meringue is still rough, the hardness is not enough, then enter a very important step, through the low speed of the meringue to the we want status
The eggbeater is opened at the lowest speed, the egg head is not moved in one place, and after 10 seconds of finishing, it moves to the next position and continues to move, so that the whole basin protein cream is slowly finished.
After about 1 minute and a half, the meringue became very delicate and reached a dry and slightly damp state. It is not recommended that everyone directly wet the meringue, the taste will stick, and the hurricane will It should be a bit dry and refreshing, but it can't be beaten. It has been cracked directly after it has been hit. It is also very difficult to stir and mix. You have to find a feeling. Be sure to watch the status in the video carefully.
Take half of the protein cream mixed with the egg yolk paste
After the low-speed finishing of the protein cream is extremely stable, it can be directly stirred by hand. I found that the small video I sent was compressed by the system into a very slag quality. In fact, the protein cream is very bright and fine at this moment. Looking at the small video, I can still see my technique. Although the stirring speed is very fast, there is no sign of defoaming at all, just like this, evenly mix, about 25 times.
Add the remaining meringue and continue to mix well, about 30 times.
After mixing by hand, in order to avoid omission, we use a scraper to check if there is any yolk paste that is not evenly mixed. If so, be sure to mix it evenly.
Pour the batter into the mold, and the batter is fine and has a certain fluidity.
After the batter is poured into the mold, shake the mold on the table and shake the bubbles out.
In the oven, I put some water in it, but I don't think it is necessary to be particularly big, because the water only evaporates and it is necessary. Everyone just ignores it. The temperature is: 115 degrees 35 minutes, 125 degrees, 10 minutes, and finally 150 degrees and 15 minutes. The flat furnace is light and directly uses the actual temperature of 150 degrees for 50 minutes.
At the final 150-degree stage, the cake swelled well without any signs of cracking.
After the oven is released, shake the heat on the table, then immediately cool down at room temperature. In the state of being baked, my mold is a 10cm high heightening mold, which is baked according to the normal 8 inch quantity, so I am not satisfied. I will take a picture after taking off the mold.
Highly satisfied, almost 7cm
The state after completely demoulding, touching~
Very delicate and not dry, the taste is just right
Add sticky rice flour, so the elasticity is very good.
Continue to 蹂躏
Please enjoy ~
Remember to pay attention to me, but also to hand in homework~