I have done three hurricanes. It is not collapsed or too dry. . . Sadness~ Maybe I am the one who can't do it. . . So I tried a new recipe and the result turned out to be successful! There is no retraction at all. Very soft and beautiful. Share it to a classmate who has troubled the hurricane like me~
The protein is added to white sugar in several portions and sent to dry foaming.
Add white sugar, salad oil, water, lemon juice and salt to the egg yolk, mix well, and add the sieved low-gluten flour and baking powder.
The protein egg yolk is mixed in the form of stirring up and down, and do not stir in a circle to avoid protein defoaming.
Pour the evenly mixed batter into a 6-inch round mold and shake it a few times to shake out the large bubbles.
Preheat the oven to 170 degrees, middle and lower layers, and bake for 35-45 minutes. The exact time depends on the oven.
Immediately after the furnace is released, it can be cooled down and cut off after demoulding.
1 The specific practice is the same as that of all hurricane cakes, so it is relatively simple to write. The first time the classmates suggested to refer to Jun’s blog; 2 The formula provides the amount of 6-inch cake. Students who want to do 8-inch hurricane can leave a message~