Friends who like corn scent should not miss it, and it is more delicious than low-powder. 8 inch round mold, 4 large eggs, 5 small and medium eggs. The total amount of sugar can be increased or decreased according to personal preference. I personally make 5 egg tarts and only put 50 grams of sugar. The main thing is the aroma of corn. Of course, sweet-smelling friends can increase more.
The protein and egg yolk are separated, and the protein-containing pot is anhydrous and oil-free.
Egg yolk was added with 15 g of fine granulated sugar and whipped until the sugar was dissolved.
Add corn oil and beat evenly with egg yolk. Be careful not to send the egg yolk.
Add milk and mix well.
The flour is sifted 2-3 times, and the amount of powder is increased every time, the first time is the least, which can effectively reduce flour agglomeration. The number of times is not fixed. For example, a 6-inch powder can be used twice, and a 10-inch powder can be divided into 4 times.
Stir the egg yolk paste evenly. Mixed egg yolk paste, delicate and bright.
The electric egg beater beats the protein at a low speed. When fish eye bubbles appear, add salt and lemon juice (or white vinegar).
Then add the sugar in 3 times, and send it to the short and sharp right angle when lifting the eggbeater. At this time, the protein has been hit to 10%.
Add 1/3 of the protein paste to the egg yolk paste, add 1/3 of the protein to the stirred egg yolk paste, use a spatula to pick up the bottom batter, and mix it from bottom to top until it is even, do not draw a circle to prevent elimination. bubble.
Then pour the egg yolk paste back into the remaining protein and mix well.
The stirred cake paste is thicker. If it is thin, it is not enough to beat the protein.
Pour the cake paste into the mold, shake it on the table several times, shake out the large bubbles inside, then insert the zigzag into the batter with a toothpick, continue to eliminate the bubbles, and then smooth the surface with a spatula.
Into the lower layer of the oven, baked at 150 degrees for about 40 minutes (adjust according to the temper of the individual oven). You can use a toothpick to insert into the cake to see if it will bring out the crumbs. If you don't see the crumbs, you will be basically cooked. Friends with less experience can also bake for 5 minutes.
Immediately after baking, open the oven, take out the mold, drop the mold from the table 10CM (discharge water vapor), then buckle down to cool and then release the mold.
You can use my reverse buckle method. The two large bowls only cover the edge of the mold, so that the surface of the cake will be very clean and beautiful, and will not be flattened. The volume of the cake after demolding will be significantly larger.
Cut into pieces. The organization is very delicate. (The steps of eliminating vesicles are very useful, of course, if you only care about the taste, it doesn't matter if you have too much trouble, you can look at your personal habits.)
1. It is not recommended that you use chemical additives such as baking powder. If the cake paste is really bad, add a little bit. It is also not recommended to use “tata powder” instead of white vinegar or fresh lemon juice. It is also a chemical additive, and in fact its effect is not significantly better than the latter, but it has the advantage of mass production. 2, some people have said that the inverted side of the sticky bowl will cause the cake to fall out. This situation excludes the mold factor and is not cooked. 3, it is recommended that you do not put oil paper on the bottom of the live bottom mold, although it is more convenient to demould and clean up, but the inexperienced friend is easy to roast over the concave appearance, of course, do not care about the shape does not matter. 4, at the same time, it is recommended that everyone try to roast as high as possible, 150-160 can be, although the crack is a certain, but the taste will be much better, see the demand selection. 5. If you use 4 small and medium-sized eggs, the dosage of flour should be reduced to 70-80 grams as appropriate. If the proportion of powder is too much, the cake will taste slightly more realistic. It will also be baked because it is too dry. reason. In addition, the cake that likes to compare the "throwing" can choose the operation method of the hot surface. The principle is also very simple. The same method of flour hot surface can absorb more water, so a relatively small amount of hot flour can make the egg yolk paste. Consistency meets the required requirements; similarly, if the same flour is used, the yolk paste of the same consistency will require more wet material, and the cake with more moisture content will be softer. Of course, what kind of effect is made depends on personal preference. Regarding the baking temperature time, I added: the structure of each oven leads to the uniformity of heat and the actual temperature. There is a certain difference between the actual temperature and the temperature. This requires many times to cook the same kind of things and summarize the experience. Everyone needs to recognize the roast. The most important thing about making a hurricane cake is to roast it. If you use low-fire slow-baked, the time will be extended accordingly. This situation is better to master. Of course, as I said before, the taste of the taste is really incomparable with the relative high fire. Then, when using high-fire, first of all, you must determine how high the "high" of your oven is. In fact, the most intuitive thing is to see what the temperature of the baked cake will be black. If it is dark, the temperature is definitely serious. On the basis of this, everyone can reduce 10 degrees, if 10 degrees will still be black, then 15 degrees, 20 degrees and so on, until the cake is in 40 minutes - 50 minutes (generally baked round hurricane almost all This time is not too big.) During the baking process, there is a large flowering and ripe but not blackened condition. This temperature is the highest temperature that you can use to cook the same size hurricane, and pay attention to the finished product. At the bottom, if there is a concave return, the lowering temperature should be appropriately reduced by 5 degrees or 10 degrees or the time is reduced. The top concave filling can be adjusted at any time because it can be observed during the baking process. Anyway, the hurricane baking process is (take 7 points full mold batter as an example) to expand to full mold --- beyond the mold 3CM --- then retract to slightly higher than the mold (about 1cm) If you can't confirm whether the toothpick will bring out the cake crumbs to verify, if you bring out the cake crumbs, it will take 5-10 minutes, but if you have already seen the top of the cake start to be concave, there is still a carry-over. In the case of cake crumbs, it is that the fire is high and it has been roasted. I thought of this for a while. In fact, there are many situations. It is the key to doing more. It is better to improve according to each result. The hurricane is actually very simple.