Recipe: Ten inch hurricane cake (Junzhi improved version)

Home Cooking Recipe: Ten inch hurricane cake (Junzhi improved version)


The family loves to eat cakes. Every time they make six inches, eight inches will not be enough. Finally, my mother bought me a ten-inch round mold. Since then, the hurricane has only made ten inches of @( ̄- ̄)@ this The formula is adjusted according to the formula of the eight-inch hurricane cake. The sugar reduction, temperature adjustment, and time adjustment have been tried several times. Finally, this formula is not retracted and not burnt. Combined with the foundation of Jun's zero failure, this formula is also zero failure! The perfect ten-inch hurricane, you can have it! ~(≧▽≦)/~ Middle and lower layers (or lower layer), fire up and down, 150 ° C, 60-70 minutes. (Or reduce the temperature by 10~20°C according to the temperature of the oven in your own oven, and increase the time by 20~30 minutes)



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1. My oven is the 30L of the Emperor. Recently, one of the newly bought ones can be adjusted separately from the fire, but the fire is about 40°C, so when I baked it, it was 110°C and 150°C. And in the middle and lower layers ╯▽╰ (╯▽╰) ╭ friends adjust the temperature according to their own oven, if it is accurate, then 150 ° C up and down the fire is right. 2. Put in and bake for about 30 minutes to smell the cake, it is really fragrant! 3. After half an hour, look around every five to ten minutes. If the color is too dark, remember to put tin foil on the cake surface, but in general, you don't need to drop ~(ฅ>ω<*ฅ)

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