I heard that I recently lined up to buy Taiwanese silk cakes on the street. Cake? Wire drawing? Is that what? The friend lined up for a long time and bought a few trials to show me. After a study, I found out that it was a fluffy cake. . . So I rolled up my sleeves and picked it up. . . Try it after the oven, soft and light salty mouth cake, thick meat rosin, not sweet, very smooth. Simple and delicious, it is perfect for a night out, breakfast and milk. As for the wire drawing effect, it depends on what kind of meat pine you use. My flesh is loose, so the effect of drawing is a bit looming. If the meat used is longer, it should be better. In addition, if you use the meat loose is the kind of meaty meat with a more salty taste, you can omit the step of putting salt! This party can make 6-9 cups of cake. (I did 9 out with three eggs. If you only want to do six consecutive molds, it is more appropriate to reduce it to 2 eggs and 30g of fine sugar.) After reading a few kitchen friends After the suggestion, the amount of meat was adjusted from 30g to 50g. It is said that the meat is a little more delicious, and it seems to be a carnivore. ????????????But there are also pro-reactive meat pines that are more difficult to mix, and everyone can adjust them according to their own factors. My baking temperature is 310 ° F Fahrenheit for 25 minutes. In degrees Celsius, it is about 160 °C. The time is 20-30 minutes. For example, some friends use paper cups that are relatively high. The batter is definitely more than me. It is necessary to adjust the time and the fire. Again, please adjust the adjustment according to the temper of your oven. Some friends have asked me if you are odorless oil, that is, there is no oil with its own smell, such as vegetable oil and corn oil. Olive oil like peanut oil is a tasteful oil that can also be used, but it will affect the taste of the cake.
In the material A, the egg yolk, milk, and odorless oil are added together and manually dispersed to make the egg yolk, milk and oil evenly mixed.
Sift low powder.
Add salt and floss. The salt will be pinched with three fingers, just because the 1g is really not good, it is easy to scale and still not displayed. In addition, if the meat you use is loose, the salt can be omitted.
Mix the manual Z-shape until the flour has no particles. Do not over-mix.
The protein in material B is placed in an anhydrous, oil-free container, and the amount of fresh lemon juice is squeezed, and a large bubble is produced at a high speed for a few seconds. The fine sugar is added to the protein three times in a uniform manner and is sent at a high speed.
High-speed hair is sent to neutral foam, the protein is fine and shiny, and the chicken tail is short hook when lifting the egg. Lower the medium and low speed for half a minute to one minute, in order to remove the large bubbles generated during high-speed firing, so that the protein is more delicate.
The oven is preheated to 310 degrees Fahrenheit. During preheating, the protein was added to the egg yolk batter three times. Mix the protein when the hand! law! very! weight! Want! You need to use a rubber knife to gently but quickly mix with the mixing method. You can't draw a circle because it will cause protein defoaming. Each time the protein yolk is mixed well, add the next protein.
Pour the batter and mix it into the mold. The cup cake I used here was picked up in six molds and I forgot to take pictures. Put a full batter in each cup of cake paper. Carefully lick a few times and shake out the big bubbles in the batter. If there are large bubbles on the surface, use a toothpick to pick it up.
My baking temperature is 310 ° F Fahrenheit for 25 minutes. In degrees Celsius, it is about 160 °C. Time is 20-25 minutes, or that sentence, please adjust the adjustment according to the temper of your oven. After baking, take out the toothpick and insert it into the center of the cake. If the toothpick is clean and not battered, it will be cooked. Immediately pick up the mold and drop it about 20cm from the table. The heat from the cake can effectively prevent the surface of the hurricane cake from shrinking too much. But the small cake retracted to a good extent, I fell a little lazy and did not fall down. The surface is slightly wrinkled but the basic plane is not concave.