Hurricane cake as the basis for baking, the collapse, retraction, defoaming and many other situations are always mad! Today, let the rice teach you a 100% successful hurricane cake, zero basis can be easily done! There are also matcha hurricanes and cocoa hurricanes.
Egg white yolk separation
Add white sugar to the egg yolk and mix well
Add corn oil and water and stir until emulsified
If you are making a cocoa hurricane or a matcha hurricane, you need to mix half of the corn oil, stir well, then add the egg paste and mix well.
The low-gluten flour is sifted, about 20 cm away from the egg yolk paste, so that the air can be mixed to a greater extent, making the cake fluffy and light.
Gently stir the egg in one direction until it is evenly mixed. Be careful not to stir vigorously to prevent the flour from sticking.
The protein is beaten to the fisheye state with an electric egg beater.
Add half of the sugar and push the fusion
Add the remaining sugar and send it to a right angle.
Add the good protein to the egg yolk paste three times. Stir well every time you add it. Add one-fifth for the first time.
Stirred cake paste, evenly free of particles (when making cocoa hurricane, you need to speed up the mixing, because cocoa powder is easy to defoam the protein faster)
6 inch hurricane mold, pour into the cake paste, lightly shake three times, shake out the extra bubbles
Delivered into the oven, 170 degrees 40 minutes
After the heat is released, the light is shocked and the hot air is blown off.
Gently pull out the cake at the bottom of the cake mold and the cake can be easily removed.
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