The citric acid gives a very refreshing feeling. When the hurricane is added, the finished product tastes like Shufulei. The entrance of "咻" is instant, and this hurricane taste is refreshing and very popular. The recipe comes from the baking classroom of Nakajima teacher and has been changed. Suitable for 14 cm shallow wells with high hurricane molds, or 17 cm common hurricane molds. Eggs are about 60 grams of shells. For the hurricane concave bottom, please see the tips!
Preparation: Separate the protein egg yolks in two mixing bowls and place the protein in the freezer for 10 minutes. Wash the lemon clean, take some yellow lemon shavings, and do not use the white part. Extrusion of about two tablespoons of lemon juice is spared. I squeezed about 25 grams, then diluted with water, a total of 50 ml spare, 50 ml is almost 46 grams.
Prepare the egg yolk paste, add the fine sugar and lemon dander to the egg yolk, stir with a whisk, and the fine sugar is not completely melted.
Add corn oil, diluted lemon juice, and mix well after adding one ingredient.
The low-gluten flour is sieved from a position about 10 cm from the bowl opening.
Stir with the eggbeater Z to no agglomeration. spare.
The protein cream is taken out, the protein is taken out from the refrigerator, and the electric egg beater is used to send the meat at a high speed. The sugar is added in three times, and the protein becomes fine and delicate, fluffy and soft. Then change the slow speed.
When you mention the eggbeater, the sharp corners of the meringue are gently bent down, which means that the hair is good.
Very delicate and smooth.
Mix with the egg yolk paste, add a scraper meringue to the egg yolk paste, stir with an egg beater until you can't see the white marks. (Slightly defoaming is no problem).
Pour all the egg yolk paste into the meringue and gently pour it up from the bottom of the pelvis with a squeegee. Stir until you can hardly see the traces of the protein cream. The cake paste is more resilient than you think, and the action is faster. The stirred cake paste is a bit like a sticky Caska sauce.
Immediately after the batter is finished, pour it into the mold, hold the mold with both hands, press the thumb tightly against the center cylinder, and tap twice on the table. Don't force too much, which will make the outside air run in, so it is special. note. Use a rubber squeegee to stick the batter to the side of the mold, which will allow the batter to be stretched up when baking, and the expansion effect is better. The finished batter is very smooth and delicate, and it is not very thin. If it is thin, it is defoaming.
Hold the mold side with both hands and feed it in a preheated 180 degree oven for 30 minutes. Firepower time is adjusted according to your own oven. For example, I am the bottom layer, the baking tray, the baking tray is turned over, the oven temperature is 170, and the actual 180 is baked. (The preheating temperature should be about 20 degrees higher, and the door will cool down when you open the door.)
Bake out on the countertop and shake off the hot air, and buckle it on the bottle (this step forgot to shoot), it is best to buckle down for one night and then demould. Generally speaking, if it is cooked, it will not retract. The 14 cm mouth is too small. I am buckled on this bare tube.
Regarding how to demould, you can refer to the video of light and light. It is really superb, and novices can learn. Light stripping video stamp here https://www.xiachufang.com/recipe/100489934/
If you have any questions about my prescription, please feel free to add Weibo WeChat or QQ group to consult, and it is convenient for everyone to exchange and learn. Please enter your kitchen nickname when you join the verification code, so that you can enter the seat. Under the kitchen passion toast three groups 532176519 WeChat: 1192973676 Weibo: Leibaobao00
1: Because the hurricane chimney mold is a live bottom mold, it is not too powerful when pouring the batter to shake off the air bubbles. At the same time, it is necessary to hold down the chimney when it is shaken. This makes it difficult to run into the air, and the vibration force is not too large and easy. Concave bottom. 2: The bottom fire is also high and easy to bottom. 3: The egg yolk paste is not in place, or excessively causes the gluten. 4: The bottom enters the air, which is the same as the first point. The above is the experience shared by all the kitchen friends. I am writing here and hope that other kitchen friends will not take a detour.