Recipe: Super simple perfect hurricane cake (6 inch 2 eggs) with hair, mixing, demoulding video

Home Cooking Recipe: Super simple perfect hurricane cake (6 inch 2 eggs) with hair, mixing, demoulding video

Notes:

Thank you for your likes and suggestions. I have seen your comments and comments. Thank you for your unification. I love you ❤️❤️❤️2018.1.22 update: replace the new version, send the video, add the demold video, and replace the cover image.新增 Add a freehand demographic video address: https://www.xiachufang.com/recipe/102891551/✨ The new version of the tricking video address: https://www.xiachufang.com/recipe/102878740/✨ The new version of the mix Manual video address: https://www.xiachufang.com/recipe/102878745/------ Newbie, please read each step and tips carefully, it is recommended to watch at least 2 times and then do it! The big questions that need attention are written. If you haven't written a small question, please answer the question. Don't repeat the question. Answer it. The hurricane is the first hurdle of the legendary novice. In fact, just pay attention to the protein. The practice of mixing, the success is really simple! There are really a lot of pure newcomers who have done this perfectly for the first time with this recipe, and many students who have quietly explored better methods have used this recipe to feel great! If you are not doing well with this formula, don't doubt that it is a problem with the formula. It is the key to practicing your basic skills! Don't imagine that the 0 experience value can be perfect once, and the progress is a little bit accumulated. Abandon those complicated one-time materials mixing, and abandon those sayings that “over stirring the flour will cause the taste to affect the taste”. Although I have been deeply convinced, it turns out that fast mixing will not make the flour gluten, and the simplest way can also make a perfect hurricane! The hurricane relies on the protein to support the weight of the batter. I have never used 5 egg squares (8 inches) and 3 egg squares (6 inches) to make a hurricane. I have seen a legendary taste of the hurricane. 8 inches can actually use 7 proteins, and it is a matter of course that the hurricane grows high. But with 4 eggs (8 inches) and 2 eggs (6 inches) to achieve 5CM high (I use 4 eggs to do 8 inches are generally 6CM sorghum ~) really no difficulty. About cracking: It doesn't matter! It's ok! It's ok! Don't cool down because of cracking. Anyway, if you finish baking, you have to put it on top or wipe it. Cracking can't be seen! I have turned over a lot of books from the West Point Division in Japan. Their hurricanes are hollow molds, they will definitely crack, and the hurricane entering the hill will deliberately keep the big bubbles, so I will say it again: cracking does not matter! If you really don't like cracking, then lower the temperature next time, don't cool down in the middle, it will lead to retraction! About baking temperature: 150 degrees refers to the actual temperature of the oven. Everyone's oven temperature is different. It is normal to indicate that the temperature is 50 degrees higher than the actual temperature. If you are not sure about your oven temperature, it is recommended to buy an oven thermometer test. Bake temperature. This side is suitable for direct eating, silk flowers, making cupcakes, cake rolls, how to do it! Let's get started now! You will be able to make a hurricane that you feel amazing! (Fangzi wrote earlier, there will be minor modifications, please respect yourself and respect the labor results of others, if you want to reprint, please indicate the source.)

Ingredients:

Steps:

  1. Home Cooking Recipe: Low powder (28g) plus cornstarch (6g), mixed and sieved 3 times from the table 25CM

    Low powder (28g) plus cornstarch (6g), mixed and sieved 3 times from the table 25CM

  2. Home Cooking Recipe: Eggs are separated by yellow and white

    Eggs are separated by yellow and white

  3. Home Cooking Recipe: Add lemon juice (or 1/8 tsp of white vinegar), use a electric egg beater to make a coarse bubble at low speed, and add all the fine sugar (24 g) at a time. Gradually accelerate to high-speed whipping for 1.5 minutes, while using the egg beater to quickly draw a large circle around the inside of the basin (3 laps per second), until the egg beater stops, it can pull out the sharp corners of the curved drooping, and the medium speed Whipping, continue to make a quick turn while playing, and turn the pot 60 degrees counterclockwise every 3 seconds. Remember to stop at any time to observe the protein state, until the protein becomes hard and can pull out the short corners of the head, the head is upright or slightly curved. . At this point the oven is turned on and preheated at 160 degrees. Beating tricks video, address: https://v.qq.com/x/page/w0386uog3id.html

    Add lemon juice (or 1/8 tsp of white vinegar), use a electric egg beater to make a coarse bubble at low speed, and add all the fine sugar (24 g) at a time. Gradually accelerate to high-speed whipping for 1.5 minutes, while using the egg beater to quickly draw a large circle around the inside of the basin (3 laps per second), until the egg beater stops, it can pull out the sharp corners of the curved drooping, and the medium speed Whipping, continue to make a quick turn while playing, and turn the pot 60 degrees counterclockwise every 3 seconds. Remember to stop at any time to observe the protein state, until the protein becomes hard and can pull out the short corners of the head, the head is upright or slightly curved. . At this point the oven is turned on and preheated at 160 degrees. Beating tricks video, address: https://v.qq.com/x/page/w0386uog3id.html

  4. Home Cooking Recipe: Add milk (18g), oil (16g), fine sugar (5g), salt (1/8 tsp), vanilla extract (1/8 tsp) to the egg yolk, stir with a electric egg beater at low speed Evenly (the time is about 5 seconds), add the sifted powder, stir it directly with the unopened electric egg beater to avoid the powder scattering, then turn on the electric egg beater and whipped at low speed until Flour and egg yolk paste are completely mixed evenly (about 5~8 seconds)

    Add milk (18g), oil (16g), fine sugar (5g), salt (1/8 tsp), vanilla extract (1/8 tsp) to the egg yolk, stir with a electric egg beater at low speed Evenly (the time is about 5 seconds), add the sifted powder, stir it directly with the unopened electric egg beater to avoid the powder scattering, then turn on the electric egg beater and whipped at low speed until Flour and egg yolk paste are completely mixed evenly (about 5~8 seconds)

  5. Home Cooking Recipe: Add 1/3 of the protein to the stirred egg yolk paste, use a spatula to pick up the bottom batter, and mix it from bottom to top until it is even, then pour the egg yolk paste back into the remaining protein and mix well (see the figure) ). The batter is 20cm high from the mold, and is poured into the mold (in order to eliminate the big bubble). The mold is held by the hand to rotate left and right several times, and the large bubble inside is shaken out, and then the surface is roughly smoothed by the scraper and into the lower layer of the oven. Mixing video address: https://v.qq.com/x/page/q038616pz5t.htm

    Add 1/3 of the protein to the stirred egg yolk paste, use a spatula to pick up the bottom batter, and mix it from bottom to top until it is even, then pour the egg yolk paste back into the remaining protein and mix well (see the figure) ). The batter is 20cm high from the mold, and is poured into the mold (in order to eliminate the big bubble). The mold is held by the hand to rotate left and right several times, and the large bubble inside is shaken out, and then the surface is roughly smoothed by the scraper and into the lower layer of the oven. Mixing video address: https://v.qq.com/x/page/q038616pz5t.htm

  6. Home Cooking Recipe: Bake at 150 degrees for 30 minutes (reference temperature, based on the temperature of your own oven~)

    Bake at 150 degrees for 30 minutes (reference temperature, based on the temperature of your own oven~)

  7. Home Cooking Recipe: Immediately after baking, open the oven, take out the mold, and drop the opening upwards to the ground 10CM, then immediately flip the mold (opening down), place it on the grill until it is cooled and demould.

    Immediately after baking, open the oven, take out the mold, and drop the opening upwards to the ground 10CM, then immediately flip the mold (opening down), place it on the grill until it is cooled and demould.

Tips:

✨ 1, the formula is 6 inches, if you want to do 8 inches, you can double the amount. The method of conversion of Fangzi: the volume is several times and the amount is several times. It is a few fractions. It is used in junior high school mathematics. In fact, only the bottom area is the same, because the height of the cake. It is relatively fixed, and it is probably around 6cm. Round Mode Volume Algorithm: 3.14 x Mold Radius x Mold Radius x The height of the cake you want to make. ✨ 2, baking time: the lower layer of the oven, 6 inches with 150 degrees for 30 minutes, 8 inches with 150 degrees for 40 to 45 minutes. Adjust the temperature or time according to your own oven. If it is not baked, it will collapse and retract after being released (the top and waist are obviously sunken and below all around). Please try several times to find the temperature and time of baking! After the bottom of the furnace is generally considered to be too high, please lower the bottom. During the baking process, there may be a case where the top is expanded and then slowly falls back to the flat state. This is a normal phenomenon and does not belong to retraction. ✨3, if you make a matcha hurricane, you need to add 5g of matcha powder. If you do a cocoa hurricane, you need to replace 10g of low-powder with 10g of cocoa powder. ✨4, the high-level sieving powder is to let the powder mix more air, it is easier to stir, the cake made is softer, don't be lazy. Salt is added to make the sweetness richer. Don't ignore the amount of salt. It can raise the taste of the hurricane by one level. ✨5, hurricane relies on the protein to make hair, so the formula of the hurricane cake does not need baking powder (see the hurricane formula with baking powder to ignore the baking powder directly). Students who feel sweet can reduce the amount of sugar in the egg yolk, but do not reduce the amount of sugar in the protein, which will affect the structure of the cake. ✨6, the container containing protein must be washed and dried, do not have water and oil, otherwise it will affect the hair. The mold is preferably made of an anode. Do not smear the powder pad paper. Difficult to demould, difficult to wash the mold, are the characteristics of the hurricane, the hurricane is to climb the mold to grow taller. ✨7, the protein is sent out in about 5 minutes (maybe my eggbeater is faster, the specific state of pulling out the short vertical angle), after adding sugar, rest assured to use high speed for at least 1.5 minutes. . There are two ways to add sugar, one after another and one to add. The idea of ​​the hill is to add a hurricane, but many of them are added. I have tried both methods, and it is obviously more efficient to add all the sugar at a time. The protein only needs to be distributed to 9 to make the cake structure more delicate and the taste is softer. After playing the egg beater (protein as far as possible back into the protein pot) can be used directly to beat the egg yolk (do not wash!), will not affect the effect ~ not wash the egg beater is the original intention of my first protein (I How lazy it is! ✨8, mixed protein paste and egg yolk paste method: first scrape a circle around the container with a scraper, then the blade is inserted vertically from the 2 o'clock direction to the bottom of the basin (the front surface of the scraper is in contact with the batter), quickly swiping through the center of the basin, reaching At 8 o'clock, flip the scraper to let the batter fall back into the basin, turn the pot counterclockwise by 60 degrees in the left hand, and repeat the above action. Mix every 6 seconds for 6-8 times. For each 6~8 times, you need to scrape the pot once, and concentrate the batter on the pot side into the pot. The total number of scraping times is about 30 times. Try to mix well with light and quick, and evenly mix the batter. The mixed batter is delicate and thick, and the flipping blade will not fall immediately. ✨9, this recipe uses a small amount of eggs. If you like a higher hurricane, add an extra egg (or only protein) to the recipe (the amount of sugar increases as appropriate). The first recipe was written with water and milk powder, which is now simplified into milk, and the effect is the same. ✨10, hurricane cracking is not a failure, in fact, even the problem is not counted, so please do not over-entangled ~ If you really care about cracking, you can slightly lower the temperature to bake, the time increases as appropriate. ✨11, when the mold is released, the mold is to make part of the hot air inside the cake, and it will not become wet. The undercut is to keep the shape of the cake from retracting. When you do these two steps, you have to make a profit. ✨12, hand-made perfect mold removal method: After baking the inverted buckle, let the cake on the edge of the mold gently press the cake to loosen the top of the cake, then open the cake toward the side, let the cake stand sideways, tap the side, let the side cake Separate from the mold, then push the bottom out, then use the nail to scrape along the edge of the bottom, then press the cake at the bottom edge, press the bottom and turn the chassis. After a round or so, the cake can be peeled off. Remember to bake. Let's cool off to get off perfectly wow~✨13, why doesn't the cake grow taller! There is only one reason, that is, eliminate! bubble! Now! Either it is not the time to pull out the short sharp corners when the protein is used in the early stage, or it is not correct when the mixture is over-mixed or the mixture is too long to cause defoaming. Pay attention to these two points, the cake will grow taller! ✨ 14, about why the cake collapsed? Is the fire off immediately off the mold? Did you immediately buckle down after the fall? If the fall of the mold is still collapsed, it is obviously not baked. Next time, please take the initiative to add temperature or add time, it is best to take notes, so that you know what temperature is best for your own oven~


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