Hurricane cake is the basis of cake making. Many beginners roasting netizens can easily fail in this stage. In this issue, we will talk about how to make a magical hurricane cake. This video is divided into two parts. The first part is to make a hurricane according to the normal process, and the second part is the detailed explanation and explanation of some failure cases. Tinrry+ WeChat public number: Tinrry+
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Prepare all raw materials, each raw material has its own role. For detailed instructions, please watch the video. The tools must be clean and free of oil and water.
Separation of egg whites and egg yolks can be watched by the egg technique. Unfamiliar friends use egg separators to ensure that there are no egg yolks in the egg whites.
Pour pure milk and corn oil into the egg yolk and let the pure milk and corn oil wrap the egg yolk. This is to make the egg yolk not crust because it has been exposed to the air for a long time. We put it aside.
Next, we sent the protein, prepared the fine sugar, and used the electric egg beater. This is the Kenji egg beater. It has a total of three files. It starts with a low speed and breaks the pieces of protein.
After breaking up, turn to the third speed, the protein starts to foam, wait until the transparent protein is sent to white, until the eggbeater has a small pointed hook, then you can start sugaring.
[The first time adding sugar] Sugar is added 3 times, first join first and then add 1/3
We continue to open three high-speed speeds, the meringue will become soft after the addition of fine sugar, the protein cream will slowly harden after foaming, then the protein cream will start to have resistance, the egg beater will slowly become heavy, and it will continue to be sent. Lifting the degree of foaming that forms the tip
[Second sugaring] We will pour the remaining one-half of the fine sugar into it, and send it at a high speed. While turning the eggbeater, we will send it to the tip again, and notice that the protein cream next to the egg bowl will also be scored. Control the egg pot and turn it while turning the edge of the meringue into it.
After the fine sugar is completely melted, the tip of the egg is raised again, but this time the tip is much more delicate than the first one.
[Third Sugar Addition] Finally, we add the remaining sugar and corn flour together, stir it and then open the second gear at medium speed until the corn starch is evenly mixed. Use a spatula to scrape the uneven protein cream splashed on the edge. When you can see the meringue and the unmelted fine granulated sugar
Use a spatula to scrape the uneven meringue cream and mix evenly
It is best to turn a low speed, the eggbeater is vertically facing the egg bowl, and the circle is slowly whipped in the middle of the egg pot. This is to make the protein cream form a uniform small bubble and suck the big bubbles away. A few laps should be mentioned to see the state of the pointed hook, and whether the meringue is evenly delicate and shiny. Don't send too much protein cream. After we have sent it, we need to put it aside for a while (about 2~3 minutes). Status, watching videos will be more intuitive
After the meringue is finished, we will preheat the oven up and down 160 degrees (preheating means that the oven is kept energized after the set temperature, so that when the cake enters the oven, the internal temperature of the oven reaches the temperature we need)
When the meringue is still standing, we will send the egg yolk paste. We have already poured the milk and corn oil into the egg yolk. Now we have to add the low-gluten flour to the sieve, and then use the manual egg beater to stir the material evenly. Do emulsification
Until the flour and other materials are completely mixed, so that the batter is sticky, you can draw a circle so that you can mix the flour quickly. The splashed oil must be pulled down with a scraper. It can be mixed in about 2~3 minutes. Evenly and sticky, you can see that the egg yolk paste is delicate, sticky, and free of granules, so the egg yolk paste is ready.
After the egg yolk paste is finished, we should check the protein cream, use a clean manual egg beater, and then pick up a layer of protein cream to see the state, whether the surface and the inside bubble are even, the best state is nothing, like Just before the state of standing, to make such a stable meringue, we only need to stir a few laps with a manual egg beater, the small bubbles of the mering cream will become even and detailed.
After the inspection, we will divide some of the egg yolk paste here, use the combination of turning and mixing techniques, mix the batter of this part evenly, mix well, then use the manual egg beater to draw the remaining meringue 3 times to see if there is any state. Change, no change, you can proceed to the next step, if it becomes rough again, you need to continue to remedy
This step of checking the protein cream we must not be lazy to ignore, this is very important, check to determine whether your protein cream is stable, if it is unstable, you can remedy, otherwise there is no way to judge
Pour all the batter that has just been mixed into the meringue that has just been checked. Mix the hurricane batter on this side with a mixed method. Let's scrape the edge of the meringue first, then divide it in the middle and copy the bottom. Turn the egg bowl and lift it to the side of the basin. Repeat until the hurricane batter is evenly mixed until the white defatt is not visible. The batter is fine and has no obvious big bubbles.
Mix the batter and pour it into the mold. Pour the egg pot from the mold about 15 cm high and pour it into the batter. This will automatically eliminate the large bubbles inside. After pouring it, use a spatula to slightly smooth it, then shake the mold and put the big bubbles inside. Shock out, use a toothpick, puncture the small bubbles on the batter surface, draw a circle, speed, mix the good hurricane batter into the oven as soon as possible, otherwise even now the batter is successful, you It will be defoamed for a long time.
Then we will send it to the oven, fire up and down 160 degrees, middle and lower layers, roast for about 35 minutes, even if the same brand with the same model will have a temperature difference, time is only a reference, time up and down for 10 minutes is OK, visual judgment is The surface is raised to a certain height, and it is slightly down. It means that it is ripe. If it is not sure, you can insert it into the bamboo stick. If there is no batter, it will be baked.
After the grilled hurricane is taken out, it must fall down at a height of 15~20 cm above the table. It will be fine one or two times. Don’t desperately drop it. This is to shake off the excess heat in the cake.
Then it is buckled until it is completely cool and then demoulded. If it is not completely released, it will be released. Even if it is a successful hurricane cake, it will still be waisted.
After completely letting cool, let's take off the mold, use the finger along the edge of the mold, gently press the cake forward with the fingers, and let the side of the cake separate from the mold to two-thirds of the height, then top From the bottom, take out the cake, and then use the hand to push up, the hurricane cake is very easy to demould.
Next, in the decorative part, the cake is cut into four pieces on average, and the middle two pieces are hollowed out.
Then whipped cream and sugar to send at least the state of the face, what is the state of the face? Look at the video and you will know, that is, the state that I often say that the lines do not disappear.
The simple decoration of the surface is also recommended to watch the video more intuitively.
Put the M&M chocolate beans into the hollowed out cake piece, then the hurricane cake will be done well. If you have made it, remember to hand in the homework.
There are many analysis of the failure cases in the video, as well as the explanation of the principle of the hurricane cake. I suggest that you carefully read the video before you do it. I shared with you all that I have failed and know. I hope everyone can do it. a successful hurricane cake