Recipe: Apple Maple Syrup Hurricane (Mr. Nakajima)

Home Cooking Recipe: Apple Maple Syrup Hurricane (Mr. Nakajima)

Notes:

Pay tribute to Nakajima teacher again! I also married Nakajima’s apple maple syrup hurricane, the first time I used maple syrup to fall in love with this taste! There is no cherry blossom red bean that was made last time, but the apple after cooking is added to the cake, a little bit sweet, a little bit sour and irresistible!

Ingredients:

Steps:

  1. Home Cooking Recipe: Peel the apple, cut into small pieces, mix 1 tablespoon of cane sugar and 1 tablespoon of lemon juice, put in a small milk pot and add some water to cook, stir while stirring, until the water is reduced, the apple becomes soft. . (Note here, Apple should cut a small piece, or else affect the organization of the cake to blame me?)

    Peel the apple, cut into small pieces, mix 1 tablespoon of cane sugar and 1 tablespoon of lemon juice, put in a small milk pot and add some water to cook, stir while stirring, until the water is reduced, the apple becomes soft. . (Note here, Apple should cut a small piece, or else affect the organization of the cake to blame me?)

  2. Home Cooking Recipe: Separate the egg whites from the egg whites (please use the big! Chicken! Eggs! Or do you dissatisfied with the mold?), after the separation, put the protein into the frozen layer of the refrigerator, about 10 minutes, a thin layer of ice around the bowl wall is best.

    Separate the egg whites from the egg whites (please use the big! Chicken! Eggs! Or do you dissatisfied with the mold?), after the separation, put the protein into the frozen layer of the refrigerator, about 10 minutes, a thin layer of ice around the bowl wall is best.

  3. Home Cooking Recipe: Add maple syrup to the egg yolk and mix well; add rapeseed oil and mix well; sieve into low-gluten flour and stir until no agglomeration.

    Add maple syrup to the egg yolk and mix well; add rapeseed oil and mix well; sieve into low-gluten flour and stir until no agglomeration.

  4. Home Cooking Recipe: Send a meringue. The protein was taken out from the refrigerator, and the egg beater was sent at a high speed. After the coarse foam was added, 20 g of sucrose was added in 3 times, and the protein was distributed in eighty-nine. The sharp corners pulled out slightly curved.

    Send a meringue. The protein was taken out from the refrigerator, and the egg beater was sent at a high speed. After the coarse foam was added, 20 g of sucrose was added in 3 times, and the protein was distributed in eighty-nine. The sharp corners pulled out slightly curved.

  5. Put a spoonful of protein cream in the egg yolk paste, mix it with a spatula in an irregular direction (preferably do not circle), then pour all the remaining protein cream into the remaining meringue and stir with a spatula (please forgive me for the language) Well, it is strictly forbidden to circle here. When stirring, you can add the apple pieces that have been drained when you can't see the traces of protein. Mix them lightly.

  6. Pour the mixed batter into the mold and gently shake it (must be soft, or will the apple blame me?)

  7. Bake in a preheated 170 degree oven for 30 minutes. After roasting, drop it at high altitude and immediately buckle it on the bottle.

Tips:

When cutting the cake, the knife cuts the hand too quickly, not to mention that I am going to dress up! You can't understand the pain of being cut by a serrated knife tonight! Please forgive me for this slag night photo freehand + not to force, Orz


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