Suitable for eight inch hurricane mold
Pour the yogurt and corn oil into the egg bowl and add 5 egg yolks to the low-gluten flour. Stir constantly with manual egg pumping 'Z' 'N' until no particles.
Warm the oven up and down 130 degrees. Pour the lemon juice into the protein and use a low speed to add a coarse bubble and a third of the sugar. At this time, the high-speed protein is changed to the micro-tip and the second sugar is added. Add sugar and corn starch at the same time for the third time. Hit 90% of the hair does not need to be too dry.
Protein is mixed three times with egg yolk paste and mixed evenly
The cake is pasted into the mold and into the oven (Changdi 52G oven) 130 degrees above and below, and baked in the middle and lower layers for 55 minutes (temperature is for reference only). Siemens oven 150 degrees, 50 minutes.
After the furnace is released, the 30 cm high seismic mold on the cooktop is immediately buckled on the drying net to release the mold. If the whole product is baked when the finished product is baked, the cake is buckled on the mouth of the bottle. (If you use Le Kui Mould, you can't directly knock the mold directly on the drying net)
The reason for the failure of the hurricane. Cake retreat 1. The mold has oil stains. 2. The egg yolk paste was not evenly mixed, and the oil was not sufficiently emulsified with particles. 3. Stirring the batter for too long. 4. The cake is not well-fed and the protein is unstable. 5. There is no wet pudding layer completely cooked. two. The bottom of the cake has a concave 1. The bottom fire is too high. 2 The mold is too close to the lower tube. three. Cake collapsed 1. Stirring the batter for too long. 2. Demoulding too early. The cake is not completely cool. four. The cake cracked 1. The egg yolk paste has a small amount of water, a large consistency, and a problem with the ratio. 2. The batter is stirred for a long time. 3. The baking temperature is too high and the time oven is too long. The water content of the cake body is quickly lost. Fives. Cake cake body pore size is not the same. Insufficient protein. 2. When the cake paste is poured into the mold, it is forced too much into the air. six. The cake is not tall. The protein is defoamed in a circle. 2. The egg yolk paste has a lot of water and the formula has problems. 3. There is oil on the inner wall of the mold.