If you want to do an 8-inch hurricane, the formula is twice the size of 6 inches.
All materials were weighed separately and the protein yolk was separated.
30 grams of fine sugar was added to the protein three times. When the protein was beaten to the fish eye with an electric egg beater, 1/3 of the fine sugar was added.
When whipping until the protein is coarse foam, add 1/3 fine sugar.
When whipping to the surface of the protein, add the last 1/3 of the fine sugar.
Continue to whipping. When the eggbeater is lifted, the protein on the egg head has an upright sharp angle, and it hits dry foaming, stops whipping, and puts it in the refrigerator for use.
Gently yolk with a manual egg beater, add 10 grams of fine sugar and mix well.
Then add milk and mix well.
Add corn oil and mix well.
The low-gluten flour is sieved into the egg yolk paste.
Gently mix with a squeegee.
Remove the good protein from the refrigerator, add 1/3 protein to the egg yolk paste, and gently mix it with a rubber squeegee. Please pay attention to the technique: you should mix it from bottom to top, and do not stir the ring, so the protein will disappear. If you are soaking, you should lighten the big point and move faster.
After mixing evenly, pour all the remaining egg yolk paste into the protein-containing pot and mix well with the above-mentioned mixing method until the protein and egg yolk paste are evenly mixed.
Pour the cake paste into the mold and smooth it, and then hold the mold and shake it twice.
The oven is preheated to 160 degrees and placed in the lower layer of the oven.
Fire up and down 160 degrees, bake for 40 to 60 minutes, add tin foil after coloring in the middle, so as not to bake the color too deep
The baked cake is immediately inverted and cooled on the grid.
After completely cooling, release the mold.
1. Parents should choose the temperature and time according to their own oven, usually between 40 and 60 minutes. 2. Determine whether the cake is cooked or not. Insert the toothpick into the cake. The cake is not stuck on the toothpick, indicating that the cake is cooked and can be baked.