This is the cake that I have done from baking to the present, and I have done the most. I often go to the guest to see the guests, and I have often been named to eat again. Many people say that this is a cake that may be mad. It is okay to go to me. From the beginning of imitation, now I can judge the quality of the cake according to the batter state. The production of the small two hundred makes the skilled worker, hehe. 2014/11/18 Update: Recently, there have always been friends to leave a message, because the work is too busy to answer one by one, simply update here. I am not a class, all sharing comes from my own practice. If there is something wrong, please correct me. Why is my cake cracking? This is the question that is asked the most. In fact, the hurricane cake should be baked with a hollow chimney mold, this is the most authentic. The chimney effectively helps the batter climb, achieving maximum expansion, highlighting the fluffy character of the hurricane. In the recipe of the book "Super Q Run Hurricane", it is especially necessary to add a protein to crack the head of the hurricane. The criteria for judging the success of hurricane baking are: soft and elastic, no air holes, no pudding layer, no egg tart, and sweetness. Whether it is cracking or not is a personal preference. If the cake is used for silk flowers, I will control as much as possible without cracking. If it is eaten directly, it does not matter. Well, sum up, prevent cracking, to make the actual temperature of the oven accurate, the internal heat is even, the top of the mold should not be too close to the upper tube, the protein should not be too hard. Different molds are heated to different extents and will also affect the overall volume. Another point is that the batter is only seven full, leaving enough climbing walls. Why is my cake sunken? Do not open the oven door during the baking process. The baked cake is immediately released and shaken down. If the round mold is full or exceeds the mold, it is recommended not to directly buckle down on the net, but to let the mold vacate. The most important thing is to be baked in place. It is very simple to judge how to bake in place. It smells like a cake with a strong flavor. . Why can't my cakes get up? In this regard, please carefully look at the protein description and illustration. Know that each step is for your convenience. The essence of the protein is to let the air into the protein. A good protein should be expanded several times in size. Another point is that the action of mixing the protein paste and the egg yolk paste must be taken care of, otherwise it will cause the batter to defoam and directly affect the cake. Considering the size of the egg, I marked the corresponding weight, if the amount of the three eggs is much worse, please make up. A friend mentioned that two eggs are enough. If the weight of the two eggs is about 60 grams, and your protein is very skillful, it can be achieved, and other materials should be synchronized and reduced.
Mix 01 and 02, stir with a manual egg beater until the egg yolk turns white and the sugar melts.
The egg yolk paste at this time is purple sauce.
Add the oil of 03, stir it and stir it.
The mixed egg yolk paste is bright and shiny.
Add milk and stir it. If the mixed egg yolk paste does not appear oil-water separation, the batter is evenly lustrous, then it will not leave.
Sift the low powder of 08 and mix it with a manual egg beater in a zigzag pattern until there are no flour particles. This step should not be mixed around the circle. It is said that the flour on the rib affects the taste. But don't be careful about this, and don't dare to mix it. The precipitated flour particles are such a landscape.
Mixed egg yolk batter, hey, hey!
Also take a clean, oil-free pot, add 06 protein and one-third of the fine sugar of 07.
Use an electric egg beater to send the protein at high speed to the big bubble. Add one third of the fine sugar of 07.
When the big bubble starts to turn into a small bubble, add the last third of the fine sugar.
Continue to be in the state of the picture. White is like cream, it will not fall with the egg-head, there is a small pointed, OK!
Add one-third of the protein cream of 11 to the 7 egg yolk batter and mix at an angle of 2 to 9 o'clock.
Mix in this way and add a third of the protein cream. Pour all the ingredients into the remaining meringue and continue mixing until the egg yolk paste is even.
Pour the mold from a height, then hold the mold on the table and knock it out, shaking out the bubbles in the batter.
Put it into the middle layer of Hai's C45 oven, turn it at 130 degrees for 20 minutes and turn it to 150 degrees for about 25 minutes. Bake it to the scent of the fragrance. The cake rises to the highest point and drops slightly. The color is up to your own needs.
Fold the buckle on the drying rack and wait for the mold to cool off.
Look at the internal organization, the pores are even, flexible, no egg tart, sweetness is just right, without any other embellishment, directly one belly, this is life too ~