Recipe: Eight inch hurricane cake

Home Cooking Recipe: Eight inch hurricane cake

Notes:

Tools to be prepared: 1. Stainless steel pots 2. 2. Electronic scales 3. Flour sieve 4. Live bottom cake mold (stick mold) 5. Manual and electric egg beater 6. Rubber scraper

Ingredients:

Steps:

  1. Home Cooking Recipe: Protein egg yolk is divided into two pots, milk, vegetable oil, 30g sugar, placed on one side

    Protein egg yolk is divided into two pots, milk, vegetable oil, 30g sugar, placed on one side

  2. Home Cooking Recipe: After the protein is added, 60g of fine granulated sugar is added to the protein three times, and it is sent to a dry foaming state, and the hair is stopped (overkill, the hurricane cake has failed)

    After the protein is added, 60g of fine granulated sugar is added to the protein three times, and it is sent to a dry foaming state, and the hair is stopped (overkill, the hurricane cake has failed)

  3. Home Cooking Recipe: Preheat the oven, 170 degrees for 10 minutes. Prepare the egg yolk paste, beat the egg yolk with a manual egg beater until the egg yolk and vegetable oil are mixed. Put the flour and baking powder fingers into the flour sieve with simple agitation, sieve into the egg yolk paste, and mix evenly with a squeegee.

    Preheat the oven, 170 degrees for 10 minutes. Prepare the egg yolk paste, beat the egg yolk with a manual egg beater until the egg yolk and vegetable oil are mixed. Put the flour and baking powder fingers into the flour sieve with simple agitation, sieve into the egg yolk paste, and mix evenly with a squeegee.

  4. Home Cooking Recipe: Take a third of the protein cream and add the egg yolk paste and mix well. Then pour it into the protein cream. Stir it evenly and pour it into the mold. Lightly shake it twice to shake out the big bubbles inside. Put it in the preheated oven. Fire 170 degrees, 50 minutes. If you are afraid of cracking, you will not crack if you lower the fire and then the fire.

    Take a third of the protein cream and add the egg yolk paste and mix well. Then pour it into the protein cream. Stir it evenly and pour it into the mold. Lightly shake it twice to shake out the big bubbles inside. Put it in the preheated oven. Fire 170 degrees, 50 minutes. If you are afraid of cracking, you will not crack if you lower the fire and then the fire.

  5. The baked cake is taken out, and the air inside is shaken and immediately buckled. After two hours of cooling, the mold is released.

Tips:

All tools must be water-free and oil-free. Hurricane cakes must use a mold, and if the mold is not applied to the mold or the mold is applied, the cake is difficult to climb. Egg yolk should not be mixed in the protein. The protein immediately stops when it hits the dry foaming state. When mixing batter, turn the mix from bottom to top. Do not use too much force to avoid defoaming. Do not add the protein cream in one time to prevent uneven mixing and protein defoaming. According to the different baking temperature of the oven, the length of the baking will be different. The baked cake will go up and down, and the inside will be cooked. If the cake is taken out and the toothpick will not bring out the batter, it can be reversed. I use Luhua pressed sunflower oil, the taste is more sweet, no smell, choose a small vegetable oil to make a cake, can not use peanut oil, or the taste will be more pungent!


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