Recipe: High-gluten powder hurricane cake

Home Cooking Recipe: High-gluten powder hurricane cake

Notes:

The practice of a cake that is frightening before going out of the oven, but after the success is really a super surprise! Help! High powder can also make a soft and delicate hurricane, refreshing my world view! ! This is simply the gospel of a high-mellow hoarder like my family who bought a bunch of high-quality powder and returned to them more than bread but prefer cakes!

Ingredients:

Steps:

  1. The egg yolk is broken up, add milk and salad oil and mix well. Drip a few drops of vanilla extract, sift into high-gluten flour, and mix until you can't see high powder.

  2. The protein first breaks the ribs in the protein with a low speed for ten seconds, then transfers it to a high-speed bubble to add all the sugar at a time when the coarse bubble is expanded, and continues to send to dry foaming.

  3. The oven is preheated to 160 degrees. Mix one-third of the protein with the egg yolk paste and pour all the remaining protein into the remaining protein. Pour the batter into the mold and place it in the lower layer of the oven. Bake at 150 degrees for 40 minutes.

  4. After baking, the mold was dropped from a height of 10 cm, and the inverted buckle was cooled to release the mold.

Tips:

Fangzi is the amount of six-inch cake, double the size of the cake or double the cake roll. The amount of sugar is reduced because it doesn't like to eat too sweet. The sweetness can be increased appropriately. The first time I knew that the high-gluten flour cake was a high-gluten flour cake roll that I saw @奶油樱桃, which was from a baking book that a blogger called Shouwangtian's powerful sister saw. Today, Baidu has a detailed understanding of high-gluten flour, which is really feasible. Because high-gluten flour is a lot of stirring, it will be much stronger than low-powder, but when you make a cake, just mix the flour and egg yolk. Is it so easy to get rid of? Therefore, there is one point that must be paid attention to when making this cake. When mixing high powder and egg yolk, stir as little as possible. After mixing well, do not have extra stirring. After I played the protein, I accidentally got rid of about a fist and went to the ground. . But the cake made from the remaining protein is also 4+cm, and the cake is super soft! So don't worry! Will not be "mad" will succeed! ! Bring high-gluten powder into a new world of soft sisters! ! !


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