Recipe: Classic hurricane - bye bye cake (hollow, round mold can be)

Home Cooking Recipe: Classic hurricane - bye bye cake (hollow, round mold can be)

Notes:

O(∩_∩)O~ The famous hurricane is from the master of Taiwan, Juan Juan, but thanks to the development of the "Little Fox Junjun", I also learned this hurricane from the Junjun blog. Jun Jun describes it so much, very very delicate and soft. In fact, from the material itself, this hurricane is not so amazing, but especially in the ratio, each material including protein and egg yolk is accurate to gram, the following I give The original side is suitable for 18cm or 17cm high hollow mold. If it is 17cm hollow, it may be a small 4 inch. This time I used the 15cm hollow and 2 4 inch height molds. 15cm hollow full mold, 2 4 inch heights out of the gap, some full models, 9 points look. If you use a circular die, it is an 8-inch or two 6-inch amount. This hurricane tastes like a pudding, it is really super delicious, why don't I do it earlier, recommend it. ————萌萌哒 dividing line———— Master's recipe, except for the amount of sugar I reduced a little, the other did not move. It turns out that this hurricane is very reliable whether it is used to make hollow or round molds. If it is hollow, the meringue can be sent to neutral foam (between wet and hard foaming); for round mold, it is recommended to send it to hard foaming. It is very important that this hurricane does not require additional post-egg method. The original operation is close to the post-egg method, and there is no need to add a snake. Reference: very very delicate and soft - bye bye _ small fox junjun _ Sina blog http://blog.sina.com.cn/s/blog_6fbcaf8101015cpd.html another hollow hurricane demoulding freehand demolished everyone here: How to remove the hollow hurricane by hand] https://www.xiachufang.com/recipe/101773712/ built a Q group, group number 323678311, the secret number under the kitchen just fine.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: (1) protein and egg yolk separation, accurately weigh the amount of protein and egg yolk, spare in the plate (2) low powder sieved twice.

    Preparation: (1) protein and egg yolk separation, accurately weigh the amount of protein and egg yolk, spare in the plate (2) low powder sieved twice.

  2. Home Cooking Recipe: Put the low-gluten flour into the pot, add fresh milk and salad oil and mix well with a manual egg beater.

    Put the low-gluten flour into the pot, add fresh milk and salad oil and mix well with a manual egg beater.

  3. Home Cooking Recipe: Add the egg yolk and mix well with a manual egg beater. This egg yolk paste is very thick.

    Add the egg yolk and mix well with a manual egg beater. This egg yolk paste is very thick.

  4. Home Cooking Recipe: Start preheating the oven and set it to 170 degrees. Protein plus a few drops of lemon juice, added sugar three times, first high speed and then low speed to neutral foaming state, mentioning the egg head is a small hook.

    Start preheating the oven and set it to 170 degrees. Protein plus a few drops of lemon juice, added sugar three times, first high speed and then low speed to neutral foaming state, mentioning the egg head is a small hook.

  5. Home Cooking Recipe: Mix the protein cream and egg yolk paste three times. For the first time: Take 1/3 of the meringue to the egg yolk paste and mix by hand. (Because of the large amount of this hurricane powder, even if the protein cream I did not send to the hard, the round mold did not collapse, the performance is very good.)

    Mix the protein cream and egg yolk paste three times. For the first time: Take 1/3 of the meringue to the egg yolk paste and mix by hand. (Because of the large amount of this hurricane powder, even if the protein cream I did not send to the hard, the round mold did not collapse, the performance is very good.)

  6. Home Cooking Recipe: The second time: take 1/3 of the protein cream into the egg yolk paste basin, and mix it evenly with a spatula. When cutting the mixture, be careful to use a rubber squeegee to thoroughly mix from the bottom to prevent the egg yolk paste from remaining on the bottom of the basin.

    The second time: take 1/3 of the protein cream into the egg yolk paste basin, and mix it evenly with a spatula. When cutting the mixture, be careful to use a rubber squeegee to thoroughly mix from the bottom to prevent the egg yolk paste from remaining on the bottom of the basin.

  7. Home Cooking Recipe: For the third time: Pour the egg yolk paste into the remaining meringue basin and continue to mix evenly with a spatula. The illustration shows the final look.

    For the third time: Pour the egg yolk paste into the remaining meringue basin and continue to mix evenly with a spatula. The illustration shows the final look.

  8. Home Cooking Recipe: Pour the batter from the height into the grinder, and let the batter naturally spread about 80%. (The two 4-inch height batter may be half, so in the end only 8-9 points, the hollow mold is about 60% full, and the final model is very good)

    Pour the batter from the height into the grinder, and let the batter naturally spread about 80%. (The two 4-inch height batter may be half, so in the end only 8-9 points, the hollow mold is about 60% full, and the final model is very good)

  9. Home Cooking Recipe: Before entering the oven, it will shake out the big bubbles. Here, the hollow mold is the bottom. When the model is shaken, please hold the thumb of both hands and hold the chimney in the middle of the mold. Do not use too much force to prevent the bottom from entering the air. 15cm hollow I baked at 170 ° C for about 35 minutes; 4 inch height was baked at about 160 ° C for about 30 minutes.

    Before entering the oven, it will shake out the big bubbles. Here, the hollow mold is the bottom. When the model is shaken, please hold the thumb of both hands and hold the chimney in the middle of the mold. Do not use too much force to prevent the bottom from entering the air. 15cm hollow I baked at 170 ° C for about 35 minutes; 4 inch height was baked at about 160 ° C for about 30 minutes.

  10. The heat was shaken off, and the buckle was immediately turned off. After it was completely cool (usually I put it all night, demolished the next day), I touched it by hand. The 4 inch height is so cute that it is so cute. It’s so cute.

Tips:

1, this hurricane is no need to use the extra egg method, basically the operation of the post-egg method. 2, how many copies of the previous article, have written, do hollow and round mold can be. 3, the amount of sugar is not recommended to reduce, it is not too light. 4, before entering the oven and the shock mode are indispensable steps, do not be lazy. 5, the hurricane must be completely cool and then demoulding, the urgency will only get worse. 6, do a round mold, the top will generally be cross-decorative decoration, but I personally prefer to do hollow hurricane, in addition to the inconvenience of scented flowers, eat themselves, hollow victory. 7, this formula is to weigh the weight of protein, egg yolk, do not ask me a few eggs, I do not know, ask your family's eggs and scale.


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