Recipe: The practice of cake (the oven makes a hurricane cake)

Home Cooking Recipe: The practice of cake (the oven makes a hurricane cake)

Notes:

Hurricane cake is the basic item for baking. It can be said that it is simple or difficult to say, because there are many things to pay attention to when making a hurricane cake. As long as one step is not done well, it will affect the final product. This is the square of the 8-inch original hurricane. Finally attached the secret of success, super detailed, must be carefully read! ! ! Oven: PE5326

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all materials

    Prepare all materials

  2. Home Cooking Recipe: Separate the egg yolk and egg white of the egg (note that the container containing the egg white must be oil-free and water-free, and the egg white can not be mixed with a little egg yolk, so pay attention when separating the eggs, do not loosen the egg yolk)

    Separate the egg yolk and egg white of the egg (note that the container containing the egg white must be oil-free and water-free, and the egg white can not be mixed with a little egg yolk, so pay attention when separating the eggs, do not loosen the egg yolk)

  3. Home Cooking Recipe: First make the egg yolk paste: first use the manual egg beater to disperse the egg yolk.

    First make the egg yolk paste: first use the manual egg beater to disperse the egg yolk.

  4. Home Cooking Recipe: Add 30 grams of fine granulated sugar

    Add 30 grams of fine granulated sugar

  5. Home Cooking Recipe: Stir well at low speed with an electric egg beater until the egg yolk color becomes lighter

    Stir well at low speed with an electric egg beater until the egg yolk color becomes lighter

  6. Home Cooking Recipe: Then add 50ml of salad oil while stirring, stir until uniform

    Then add 50ml of salad oil while stirring, stir until uniform

  7. Home Cooking Recipe: Also add 50ml of milk while stirring, stir until evenly

    Also add 50ml of milk while stirring, stir until evenly

  8. Home Cooking Recipe: At this point, there are many bubbles on the stirred liquid.

    At this point, there are many bubbles on the stirred liquid.

  9. Home Cooking Recipe: Finally, sift 90g of low-gluten flour, first mix the liquid and flour with a hand blender, then use the electric egg beater to stir at low speed until smooth and fine without particles. (The reason for mixing the liquid and flour with a hand blender first is to avoid using electric The flour flies up when the egg beater is stirred, and the stirring of the egg yolk paste is important for the stirring of the hurricane cake)

    Finally, sift 90g of low-gluten flour, first mix the liquid and flour with a hand blender, then use the electric egg beater to stir at low speed until smooth and fine without particles. (The reason for mixing the liquid and flour with a hand blender first is to avoid using electric The flour flies up when the egg beater is stirred, and the stirring of the egg yolk paste is important for the stirring of the hurricane cake)

  10. Home Cooking Recipe: The stirred egg yolk paste is thick, as shown in the figure.

    The stirred egg yolk paste is thick, as shown in the figure.

  11. Home Cooking Recipe: The application of the meringue: Put the egg white into a vessel with a relatively high wall (must be a clean container without oil and water), first use the electric eggbeater to hit the coarse bubble at high speed.

    The application of the meringue: Put the egg white into a vessel with a relatively high wall (must be a clean container without oil and water), first use the electric eggbeater to hit the coarse bubble at high speed.

  12. Home Cooking Recipe: Add 1/3 of the fine sugar (50 grams of sugar, added in 3 times)

    Add 1/3 of the fine sugar (50 grams of sugar, added in 3 times)

  13. Home Cooking Recipe: Use an electric egg beater to hit the delicate foam at high speed

    Use an electric egg beater to hit the delicate foam at high speed

  14. Home Cooking Recipe: Add 1/2 of the fine granulated sugar, and continue to hit the high speed to reach the state where the texture can be rendered and the texture will not disappear immediately.

    Add 1/2 of the fine granulated sugar, and continue to hit the high speed to reach the state where the texture can be rendered and the texture will not disappear immediately.

  15. Home Cooking Recipe: Finally, put the remaining sugar into the dry foaming state (that is, when the eggbeater is lifted, the protein can pull out a short, erect sharp corner)

    Finally, put the remaining sugar into the dry foaming state (that is, when the eggbeater is lifted, the protein can pull out a short, erect sharp corner)

  16. Home Cooking Recipe: Mix the egg yolk paste and meringue: first add 1/3 protein cream to the egg yolk paste, and mix it evenly with a squeegee (note that it is necessary to mix the batter from the bottom up, do not stir vigorously to avoid defoaming)

    Mix the egg yolk paste and meringue: first add 1/3 protein cream to the egg yolk paste, and mix it evenly with a squeegee (note that it is necessary to mix the batter from the bottom up, do not stir vigorously to avoid defoaming)

  17. Home Cooking Recipe: Add 1/2 protein cream to the egg yolk paste and mix evenly with a squeegee.

    Add 1/2 protein cream to the egg yolk paste and mix evenly with a squeegee.

  18. Home Cooking Recipe: 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.

    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.

  19. Home Cooking Recipe: After the mixing is completed, pour the cake batter into an 8-inch round cake mold, fill it to 8 minutes, and then gently rub it on the table to shake the big bubbles inside the cake.

    After the mixing is completed, pour the cake batter into an 8-inch round cake mold, fill it to 8 minutes, and then gently rub it on the table to shake the big bubbles inside the cake.

  20. Home Cooking Recipe: First turn on the oven, preheat for 165 degrees for 10 minutes. After preheating, put the cake into the lower layer of the oven. Bake up and down mode, 165 degrees, 30 minutes.

    First turn on the oven, preheat for 165 degrees for 10 minutes. After preheating, put the cake into the lower layer of the oven. Bake up and down mode, 165 degrees, 30 minutes.

  21. Home Cooking Recipe: The cake is slowly expanding. During the baking process, do not open the oven door or lower the temperature.

    The cake is slowly expanding. During the baking process, do not open the oven door or lower the temperature.

  22. Home Cooking Recipe: After baking, take the cake out and gently lick it on the table to shake the heat inside.

    After baking, take the cake out and gently lick it on the table to shake the heat inside.

  23. Home Cooking Recipe: Immediately reverse the buckle in the middle of the two baking trays, as shown in the figure, so that the cake can be prevented from falling down, and the heat inside is fully emitted. (If you don't mind the streaks on the surface, you can directly fold it on the grilling net)

    Immediately reverse the buckle in the middle of the two baking trays, as shown in the figure, so that the cake can be prevented from falling down, and the heat inside is fully emitted. (If you don't mind the streaks on the surface, you can directly fold it on the grilling net)

  24. Home Cooking Recipe: After the cake is completely cooled, it can be demolded (can be demolded with props)

    After the cake is completely cooled, it can be demolded (can be demolded with props)

  25. Home Cooking Recipe: I have to wait until it is completely cold.

    I have to wait until it is completely cold.

  26. Home Cooking Recipe: Finished product 1

    Finished product 1

  27. Home Cooking Recipe: The finished product 2 is sprinkled with chocolate, which is delicious!

    The finished product 2 is sprinkled with chocolate, which is delicious!

Tips:

To successfully make a hurricane cake, pay attention to: 1. The utensils containing egg whites must be oil-free and water-free, otherwise it will affect the protein's hair; as far as possible, the protein should be placed in a high-potential vessel to prevent high-speed stirring. In the process of liquid flying everywhere is 2, separate egg whites and egg yolk should pay attention to, do not break the egg yolk, egg white can not be mixed into the egg yolk, otherwise it will cause the protein can not be sent 3, egg white to pay attention, do not start Adding sugar and adding all the sugar at once, this will affect the protein, so you should first beat the egg white to the state of coarse foam, then add sugar three times to send it. 4. The meringue should be distributed to nine. Dry foaming, can pull out the erect protein tip, and will not bend, but be careful not to pass it, the beaten protein can not be used, so always check the degree of protein spray 5, cake paste stirring And mixing is also a key. When mixing protein cream and egg yolk paste, do not add all the protein at once, so it is not easy to mix evenly, and it is easy to defoam the protein; and be careful not to draw a circle of stirring, mix the batter with the method of mixing from bottom to top 6 Do a normal mold with a hurricane cake, or use a special hurricane mold, do not brush the mold, do not use non-stick mold or silicone mold (because the hurricane cake is constantly stuck on the mold, The mold brush oil or the non-stick mold will affect the swelling of the hurricane cake. 7. Put it in the oven before baking, in order to shake out the big bubbles inside the batter, otherwise the baked cake will have a big hole; A few times after baking, it is to shake out the heat inside the cake. If you don't do this step, the cake will easily collapse in the middle. 8. The hurricane cake needs to be baked for a long time. If the time is too short, it will not be cooked. Too high will burn. This temperature and time are for reference only. It should be adjusted according to the temperability of your own oven. 9. In order to prevent the hurricane cake from retreating and not collapsed, it must be buckled for the first time after a few smashing. This is also very important. 10. The cake should be completely cooled. After demoulding, do not release the mold when it is hot, otherwise it will cause the cake to collapse and shrink. 11. There is no coloring and odorless oil instead of salad oil. It is not recommended to use peanut oil because of the taste. Too heavy will mask the original taste of the cake.


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