Please do all the steps and the last tips before you do. Please check if other friends have asked the same questions. I have already answered them. If you use this recipe to do unsuccessful times, it is recommended to change the recipe. Don't hang on a tree (๑><๑) According to everyone's work, I found that many friends put too much flour to cause cracking. Adjust the flour to 70 grams. When you divide the sieve, leave 10 grams first. If the egg yolk is thin, put it in 10 grams. Use 60 grams if the concentration is right. If the water and oil are weighed accurately, 60 grams should not be enough. However, mainly due to flour, 60 to 80 grams of flour is possible. Steps 25~~Article 30 is a question that people often have problems. If you have problems before and after you have finished updating (2.24) tonight, you can go to these 5 items and I will find the reason. Again, my word is too much. I am looking for a simple formula or Baidu. I don't bother, I believe there is what you want here. This party is only dedicated to the pursuit of more perfect friends on the road of the hurricane. The new cocoa hurricane method has been released. After the original hurricane is skilled, you can try the cocoa hurricane. Https://www.xiachufang.com/recipe/102214924/
For the problems that many friends have, I am here to make a total answer. If the questions in the comments have already appeared here, please do not answer them one by one. Every message reply is a mobile phone code word, please understand. For all kinds of intractable diseases, please see Article 25~Article 30 plus tips. Everything you want to ask will be there. If you still don't have the answer you want, please add my WeChat niuwenting89 and note the kitchen. I teach you. I don't often do this one by one. Hope to understand.
Prepare a clean pot, pour 40ml of milk and 20g of white sugar into the pot, use a manual egg beater to whipped until the sugar melts. If the milk is too cold to melt, you can put a hot water pot underneath, in short. Let it melt just fine!
Pour the corn oil into the milk at one time. At the beginning, the oil is floating on it. Don't worry, use the manual egg beater to hit it!
The lap is the fastest, the milk is emulsified, the state is that you can't see the oil star, the milk and the oil melt into one, the egg beater has a grainy road, and it looks like this on the picture, about 5 minutes, a bit thick! This is a small trick that makes the cake taste moist.
Separate the egg yolk and protein, take a water-free clean bowl and basin, where the protein-plated pot must be anhydrous and oil-free. Separate the egg whites in the small bowl (use the small bowl for the back tips). Separate the egg yolks in the 3 pots, pour the protein in the empty bowl, separate the 4 eggs in turn, and place the protein in the refrigerator. The cold storage room is ready for use. The freezer is the layer of vegetables, fruits and eggs. Don't put it frozen. .
All the 4 egg yolks were evenly whipped with the milk paste and fully emulsified completely.
The low-gluten flour is sieved into the egg yolk paste three times with a fine sieve mesh, and each time it is sieved, it is mixed with a manual egg beater or a spatula or evenly mixed until there is no dry powder. Flour must be placed in divided doses. Do not let it go when it is at the right consistency. Don't have to finish it all. Don't draw a circle to keep the flour from getting up, and the cake is not good. After three times of sifting and evenly mixing, it becomes the state on the figure, thick, and a part of the paste is picked up with a whisk or a scraper, and it will continue to flow down without interruption, and the remaining paste will not disappear quickly.
The remaining paste on the scraper turns into an inverted triangle, and the state of the egg yolk paste pays attention to the picture, which is delicate and shiny. Put it aside and use it. If you are a newbie, cover it with a plastic wrap or another cover, because the egg yolk paste will dry out after a long time.
If you are a good friend, you can preheat the oven now. See step 14 for preheating the oven. Novices are now temporarily not using the oven. Take the protein out of the freezer and start playing the protein. Eggbeater sticks should be water-free and oil-free. Use a file to make the fish into fisheye bubbles. Add 4 to 5 drops of lemon juice, mainly to remove the sputum and stabilize the protein, and then put a third of the protein with white sugar. Send it in one file.
When the protein is noticeably more, when the foam becomes smaller, add one third of the protein to the white sugar. Use a single hit to evenly shift to the mid-range (my top 5, use 3) to continue to send.
When the protein appeared to have obvious lines, it was a bit of resistance when turning the egg beater. When the eggbeater was lifted and the protein on the egg head showed a small curved hook, it was unsuccessful at this time. Add the remaining protein to the white sugar and transfer to the first pass.
At this time, you have to use a file, because you will be beaten if you are not careful, the texture will become deeper and the resistance will be greater.
When the egg top is lifted, the mascara on the top becomes straight and does not bend, but it is not particularly short. Now the protein is 9 points wet foaming. The egg-shaped pot is also a sharp pointed corner. Skilled children's shoes can now mix protein yolks. Unskilled advice is to use a file for a few seconds. Mainly afraid of mixing, the technique is not skilled and defoaming. But you can't beat it. If you hit it, there will be no luster. Then you can't use it.
There are two sharp corners in the bowl where the egg tip is lifted, and the inverted pot will not flow. Novices can now preheat the oven. Fire up and down. If it is baked at 140 °C, adjust to 150 °C preheating the oven, because it will cool down when the oven door is opened, and then quickly adjust to 140 °C after preheating into the cake. The so-called preheating means that the heating tube of the oven is not getting red and it starts to gradually return to normal color. About ten minutes or so.
Take one-third of the protein cream into the yolk paste bowl and mix it evenly by mixing or cutting. In short, do not draw a circle in one direction, otherwise it will defoam and cause the cake to become a quiche. .
Mix it until you can hardly see the protein. (In fact, it doesn't matter, because it has to be mixed with the rest of the troops.) Then pour all the egg yolk protein mixture into the protein bowl, mix again, and pay attention to the technique. It turns out that enough whipped cream is not so easy to defoam. More can be tossed by people. If it is easy to defoam, it is because the delivery is not enough.
The problem of the method - the simplest is the method of cooking, the right hand is placed in the pot at the 4 o'clock direction of the basin to the bottom of the basin, shoveling the protein cream on the upper layer, the left hand to turn the basin, and repeat this step. Until the lower layer of meringue is turned over and mixed with the egg yolk paste. The second method is to cut the mixture, and the right hand writes 1 above the basin to the bottom of the basin, which is a vertical drawing. Turning the basin in one direction with the left hand, I usually turn counterclockwise. The right hand draws 1 at the same time as the beginning. Turn to draw a picture until you can't see the white meringue. I often combine the two, first of all, mix together, generally can not see the white meringer, then use the chopped mix, the mixture is more even. As long as the technique is correct, the cake will be half successful.
The mixed state is like this, it feels light and has a little elasticity, fluffy and thick. (Knocking on the blackboard ~ see the picture to see the picture) The scraper provokes a part of the batter, evenly and continuously, the batter left behind will not disappear quickly. Mix the protein cream and the egg yolk paste faster, otherwise the cake paste you mixed may have become defoamed and become thinner. This kind of hurricane is not high.
Pour the processed cake paste into an 8-inch live bottom mold. Do not apply oil or oil on the mold, as this will hinder the height of the cake. When you are down, you have to lift a little height. About a dozen centimeters, slowly poured in. After all the pours, lift the mold about ten centimeters on the table and shake it a few times to smooth the cake paste, mainly to shake out the big bubbles. You can see that there are big bubbles coming out, and the cake that is baked is fine and has no big holes. It can also be flattened with a spatula. It is not very flat and it doesn't matter. When it is baked, it will gradually flatten. Look at the picture to see the consistency and height of the cake paste. If the cake paste is very rare, the previous steps are wrong.
Place it in the middle of the oven and bake it on the grill. My oven has four layers, placed on the penultimate floor, and the cake mold is placed approximately in the middle of the oven. Mine is the Hai C45 oven, suitable for 140 ° C, 50 minutes. Different oven sizes are not the same size and brand model. A small oven may be 130 ° C for one hour and 110 ° C for one hour. Some people in the large oven are 150 ° C or 160 ° C. This temperature is only a reference.
The picture is half an hour. After half an hour or so, it has grown to be almost flush with the mold. If you get to the top of the mold in ten minutes, it proves that your temperature is too high. Caused to dry outside, not familiar inside. If it's half an hour, your cake will be a little higher, proving that the temperature is too low.
If the surface color is too dark, it should be that your temperature is too high, remember to cover a piece of tin foil to prevent darker coloration. The action should be fast, don't open the door for too long (the temperature will not be very deep, and you don't need to cover the tin foil. It is recommended that the oven process not open the oven door, because the hurricane cake is very sensitive to temperature and easy to collapse.) Take a toothpick in the thick point of the cake for a minute or two and pull it out to see if the toothpick is clean. If there is a cake paste on the toothpick, you need to add time. If it is dry, you can take it out. You can also take a shot of the surface of the cake with your hand, dry and rebound quickly, without leaving your hand prints, you can hear the buzzing sound.
After baking, remove the mold immediately, this time to shake out the heat inside. Immediately buckle down on the grilled net to cool. Bake the net to hold things up (for example, use a small bowl or a plate to hold the four corners of the grill or put a large basin, my basin is small.) If your cake is higher than the mold, don't buckle it. Net, or it will be short, higher than the mold can put two cutting boards on the table, put the edge of the cake mold on the side of the two cutting boards, hold the cake mold, do not touch the middle cake. Don't put it directly on the table, so that the steam does not come out, the cake shrinks and the inside is very wet. The buckle is buckled for at least two or three hours until it is completely cool, and the hand touches the mold cold to release the mold.
Can be demolished completely cool! You can use a special demoulding knife to make a circle on the inside of the mold, or you can release it by hand. Then you can enjoy it! When demoulding, gently lick the cake along the inside of the mold, turn around the circle and let the cake leave the mold. Finally, drag out the cake and use the same technique to remove the bottom mold. Practice makes perfect. In fact, the hurricane is mainly moist and light in taste, and the internal organization is fine. Height, cracking is not the most important. Of course, life is the process of pursuing perfection. I wish you all the best hurricane in your heart~
This article is followed by answers based on your questions. (1) Why is the cake not growing tall, collapsed, and retracted? 1 Is the egg fresh? Is it refrigerated? When you buy the eggs for the cake, please put them in the refrigerator and take them out. When making the egg yolk paste, the protein solution is placed in the refrigerator for storage. Although refrigerated eggs are more difficult to send than normal temperature, the good protein cream is stronger than normal temperature tissue, more resistant to tossing, and less likely to collapse after baking. 2 Is the protein released in place? Is it a pot? Is the amount of sugar changed at will? The protein pot should not be too large, and the eggbeater should be inserted into the protein solution at least two-thirds. If it is not enough, please tilt the pot with one hand and hit the eggbeater with one hand. If it is not enough, please change the small basin. When playing, the eggbeater should be potted, slightly touched to the edge of the basin and the bottom of the basin. Hold the eggbeater with a circle around the inside of the basin or a handful of pots, and hit the protein of each part, otherwise the basin and the bottom of the basin Protein can't be beaten, and it is necessary to defoam when mixing egg yolk paste. I said that this formula is normal sugar, it is not recommended to reduce sugar. Because sugar is also an important factor to help the stability of the protein cream, if the amount of sugar is too small, the protein cream is not tolerant, and when mixing, it is slightly inconspicuous, and the defoaming is certain. The amount of sugar in this recipe is as good as the size of the cake is not collapsed. It should be just right. If your cake is much more than others, it will be too sweet. 3 mixed techniques right? Do you see or hear significant defoaming? Do not mix and stir when mixing! No matter if you mix and cut the 12345678 mix, don't draw a circle in one direction. Otherwise, it must be baked with omelet. Mixing is fast, light, and smooth. The problem of manipulation can only be practiced more. 4 Is there a few vibrations after the cake paste is poured into the mold? Did you stay outside for too long before putting it in the oven, is the oven warmed up? In the process of making cake paste, a lot of air is indispensable, and there will be big and small bubbles after baking. So after a few shocks before entering the oven, you can see the bubbles slowly floating up and breaking open. It takes about 10 minutes to preheat the oven, so it's time to start preheating the oven about 10 minutes before the cake paste. Wait until the cake is ready to warm up. Just put it in. Don't make a cake paste before you start to warm up. When the preheating is good, the cake paste must have different degrees of defoaming. A skilled friend can preheat the oven when playing protein. If you are not skilled in protein, you should preheat the oven. If there is no oven thermometer, then the heating tube that sees the reddening of the oven will no longer darken red, but instead starts to turn black, which proves that the preheating is good.
5 Do you open the oven door frequently during the baking process? Or have you opened the door for a long time? Both thermal expansion and contraction know that the hurricane cake is a cake that is sensitive to temperature. It is not recommended to open the oven door during the entire baking process, nor is it recommended to reduce the temperature. When the cake starts to drop slightly after the highest point, it is cooked. Even if you open the door, please open the door quickly or take a hand to check. In fact, sometimes the Asian-cooked cake has a toothpick and can not bring out the cake liquid. It is recommended that you open the door quickly and take a picture of the surface of the cake. It is flexible and does not stick to the hand. It does not leave the fingerprints and rebounds quickly. When you hear the snoring, it proves to be cooked. The surface of the cake is not as hot as you think, and it won't burn when you take a shot. Be careful not to touch the oven wall or the heating tube. Commonly used oven, know the temperature time, you do not have to open the door to check. 6After the cake is baked, does it fall out of the heat? Is there a quick turn-down and leave the cake with space and heat dissipation? Is it cool to release the mold? When the baked cake is taken out, it will be slightly retracted when it is cold. But it should still be in a full-mode state. If you retract a lot, the above items are not done well. The cake that I just took out was full of heat. When it was cold, it quickly condensed into water drops, so it quickly revive, let the heat run out, and then immediately buckle down. Do not use the grilling net for the cake overturned with the mold protruding from the mold, otherwise it will be short. Recently, I just put two cutting boards on the left and right, the cake mold is buckled in the middle, and the cake is placed on the side of the cutting board. This does not touch the surface of the cake, it looks good and has a drop-down space. If you are not full, you can reverse the buckle on the grilling net. The grilled net must find something to support. Don't put the oven on the table, there is no space for heat dissipation, just like no down buckle. If you are not in a hurry, wait for three or four hours or more to completely cool the cake and then come over and release the mold. The cool cake, the bottom and sides of the mold are cool. It will take another two or three hours to worry. Otherwise, if there is no heat-dissipating cake, it will be retracted and collapsed.
(2) Can you use peanut oil, sesame oil and butter for various other oils? Only use odorless oil. Did you put your nose on the oil bottle and smell it? Peanut oil is so spicy, are you a hurricane to make peanut oil? It is more common to use salad oil and corn oil in daily life. Don't use anything else. (c) Can I change milk into water? Yes, but the premise is that you have mastered the essentials of doing a hurricane, and you don't have to make a good hurricane than the steps. If you are still unfamiliar, collapsed and other problems, I suggest you not to change it. After all, it is no trouble to buy pure milk. (4) Can you use a non-stick mold? What mold do you use? In order to release the mold, can you apply oil or pad paper on the bottom of the mold? Can't say absolutely no. But not recommended. Aluminum live bottom anode molds are cheaper, cheaper than non-stick molds, and have better hurricane effects. Because the hurricane is mainly climbing on the inner wall of the mold that is not smooth enough. If it is a very smooth non-stick mold, it will not climb high. Brain fills yourself to climb. . . I used the non-stick mold at the time, because I bought it in the oven, how can I throw it when I live? So I use this non-stick mold. It turns out that I also baked successfully. So the most important thing is to make the cake paste! Do not apply any messy oil anywhere in the mold. Influence the climb. In order to take off a lot of people's padding paper wrapped tin foil, it can be, but the bottom of the hot air can not be discharged, I once padded, I still feel not well. Still, if you are skilled, you can just pad. If you are unskilled, don't mess with it. (5) Why is the cake so wet? Why is there a heavy egg smell? How to do? This is a hurricane with an emulsification process, the taste is moist and soft. The difference between hurricane and sponge cake is also here, the sponge cake is very dry, and the hurricane cake is moist. As long as your cake is in good condition, it will be normal to be wet. If you are not used to it, please refer to other recipes or directly make sponge cake. If the cake is ready, there will be no obvious egg odor, unless your egg is too long, and the state of the protein yolk is close to it, it will be broken immediately. When you play protein, you can squeeze more lemon juice. I tried to squeeze seven to ten drops without any problem. Lemon juice to remove sputum while helping to stabilize protein tissue, can also be replaced with white vinegar, Tata powder. You can't stand the taste of egg tarts. You can drop a few drops of vanilla extract in the egg yolk paste. But I never used flavors and didn't have a heavy egg smell. Most of the eggs have a taste of the egg, except that the eggs are not fresh. (6) How is the middle of the cake wet and sticky? Most of this situation is not ripe, sub-cooked state. First of all, the hurricane baking process should not exceed one hour. More than one hour of hurricane moisture evaporation too much taste worse. Ensure that the temperature is increased or extended for an hour or less. If you still can't, look at the first answer to the collapse retraction, is everything done in it?
(7) Must be emulsified? How to emulsify? It is not necessary, and the materials other than the low powder may be mixed and melted, and then directly sieved into the low powder to be uniformly mixed. Any other steps will make a very good hurricane. Emulsification is to make the hurricane taste moister, denser and softer, and the height will be higher. Emulsification can first pour milk, sugar, and then pour oil, you can also pour egg yolk and oil first, then use the manual egg beater to play casually. Don't worry about whether you can turn around and just hit it. When it's emulsified, the egg beater will pass through the liquid and there will be no trace of oil drifting on it. Mix flour when there is no oil star. Of course, you can also directly pour milk, sugar, oil, and egg yolk directly into the pot, and you can also emulsifie. Both egg yolk and sugar help to emulsify water and oil. (8) Can you bake with other molds such as long-baked plate and baking sheet? Can I use a rice cooker microwave oven to roast? The cake paste is the same, of course, can be baked in different molds. However, adjust the oven temperature and time according to the size and depth of the mold. The shallower the mold, the shorter the time. I only bake in the oven, so I don't know what the microwave cooker is made of. But I think the hurricane, a temperature-critical cake, is best to use the oven. . (9) Why is the surface of the cake cracked? The hurricane is actually a little cracking and it doesn't matter. If cracking, first consider whether the temperature is too high. At normal temperature, the cake will reach full mold in about 30 minutes, and will be released when it reaches a maximum point in about 40 minutes. Up to an hour. If you reach the highest point in 20 minutes, it is no longer high, it proves that the temperature is high, and the next time the temperature is extended. The second is to consider whether the flour is put more. Different flours have different water absorption. The flour of the formula is not necessarily put on. It is sieved into the flour three times, and the mixture is evenly mixed every time. If the concentration is right, do not put the flour. If the egg yolk paste is dry, the cake will crack. Then is the protein paste not beaten.
(10) How many materials do you need for 6-inch film, 10 inch film, and 12 inch? First calculate the required material for 6 inches. The party is 8 inches, 6 inches on the basis of this party, each material is halved, that is, 8 inches ÷ 2. Ten inches on the basis of 6 inches × 3, that is, all materials of 6 inches × 3. Twelve inches on the basis of 6 inches × 4, which is 6 inches of all materials × 4. The size of the eggs is different and the number of eggs required is different. About 3 grams of small eggs with a skin, 6 for 6 inches. 8 inches need 5 pieces. I use a large egg with a skin of more than 65 grams, 6 inches and 2 are enough, 8 inches and 4, you can calculate it yourself.
In the afternoon, these words of the mobile phone code are free for everyone's reference. I don't ask everyone to cherish it. I just ask that no one be maliciously injured. I wish you all a good mood~ cooking is getting better~
1. All utensils must be water-free and oil-free. The normal sweetness of this side is not very sweet. It is not recommended to increase or decrease the amount of sugar. Try not to increase or decrease the amount of all ingredients. 2. If there is no low-gluten flour, you can mix it with medium-gluten flour and cornstarch with ordinary steamed steamed buns to make low-gluten flour. The ratio is 4:1 for flour and starch. Because different flours have different water absorption properties, they must be divided into three times when they are sifted into flour. It is not necessary to use all the flour, depending on individual circumstances. If the mixed egg yolk paste is too dry, it will not flow down, just add a little milk, a little bit! ! If it is too thin, add a little flour. 3. The reason for separating the egg yolks from the small bowl is that if you encounter egg yolk and protein mixed with even rotten eggs, you can put them aside without using them, so that the previously separated proteins are not wasted. There should be no egg yolk in the protein, otherwise it will affect the hair. If you are unfortunate enough to mix in, hurry up with a spoon. 4. If you are skilled, you want to add raisins and other dried fruit in the cake. After the cake paste is mixed, add the dried fruit and mix it a few times. If you want to add cocoa powder for cocoa hurricane, matcha hurricane, cake roll, please search for a special recipe, do not take it for granted. Finally, in fact, the hurricane cake is just to make egg yolk paste, protein cream, evenly mixed, baked, and demoulded. It's that simple. Just a few of the important points are clear and don't miss, don't be too much. After you are proficient, you will feel a hurricane, and it is not the case~ haha. I wish you all the best in the world, and you will reach this level as soon as possible.