Hurricane cake is the basic cake, it will be crazy when you first do it! Do not collapse, or crack!
Prepare 2 pots without water and oil
Separate the egg yolk and there should be no egg yolk in the protein.
Put the milk, corn oil, and 20 grams of fine sugar together in the egg yolk and mix well (this time you can use a 175 degree preheated oven)
Add the sieved low powder and mix well without seeing the particles.
Protein-free: Put 3 grams of white vinegar and a little salt in the protein, use 1st pass for 1 minute, add 20g of fine sugar for 3 minutes, add 20g of fine sugar for 1 minute, add the last 20g for 2 minutes. At this time, the eggbeater lifted a short spike, the protein was fine, the basin was not buckled down, and the process was dry.
Take 1/3 of the protein and mix it evenly with the egg yolk paste.
Then pour in the remaining protein and mix well with the mixture.
Mix the cake paste and raise it to a height of about 30cm and pour it into the cake mold. This may eliminate the big bubbles, shake the mold a few times and the cake is smooth and smooth, shake it twice and put it into the oven, and 135° down the second layer to roast 60 minute!
It is very important that the cake is baked from 30cm high and then doubled down. This is very important. The cake collapse is very related to this. It is necessary to drop the heat inside.
Use your hand to pat around the mold, then slowly lick the cake to separate the mold. The light color of the baked cake is easy to release by hand. If the old fire is baked, use a mold release knife to remove it;
1. There is no relationship between the cracking of the hurricane cake, as long as it does not collapse the tissue is OK; 2. The egg bowl must not have water; 3. The protein can not have egg yolk; 4. The protein vinegar is relatively stable at medium speed, and the stirring is not easy. Defoaming; 5. The cake must be baked twice, or if the heat inside does not come out, there will be water vapor collapsed inside, the wet and wet inside is not cooked; 6. Eggs are generally about 60g, 5 4 for about 65g; 7. In order to reduce the sink, I use the egg pot to weigh the material directly; 8. When I start to beat the egg yolk, I start to preheat the oven, it takes 10 minutes to reach the temperature; 9. A cake 80g of sugar, 20g of egg yolk paste, 60g of 3 times to release protein.