Pure extract likes the light and soft taste of the hurricane naked cake. It’s not difficult to grasp the skills in fact. I really love the hurricane and I have done a lot of hurricanes. I have experienced many failures and failed to suspect that I am not suitable for baking at all. But it really likes it. So take the courage to move on. In fact, later I wanted to understand that the hurricane was actually very simple. Follow the tips below during production. And faster hand speed. There is absolutely no problem with completing a hurricane. Below is the time to knock on the blackboard. Again, it is important to knock on the blackboard below. 1, eggs must be fresh, preferably white shell foreign eggs, do not use earth eggs. Less egg protein is not conducive to the hurricane. 2, eggs must be refrigerated for more than 24 hours. It is OK to put it in the fresh-keeping layer one day in advance. 3. After the eggs are separated, the protein is immediately placed in the frozen layer. Yes, it is a frozen layer of -18. It's best to start the production process right away. Don't keep the egg yolk all the time, the egg yolk and the air contact are easy to agglomerate. Do not add sugar to the egg yolk in advance, be sure to add it when you want to beat the egg yolk. Stir immediately after adding. 4, if it is not imported low-powder, for example, my low-grade powder. The batter must be screened. Don't doubt that after all, I can't afford imported flour. @.@怪我太太穷. ==. Be sure to screen and be sure to screen. emphasize again. I didn't have a problem with the previous hurricane. The organization was not delicate and always thought it was too slow. It was affected, and later I learned that it was a problem with flour. There is a qualitative change in quality after sieving. (If you buy the domestic flour, you must not save this step.) Sift the sieve of the flour paste. Do not choose the sieve that sifts the flour to choose the ordinary single-sided sieve. This pass rate is relatively high. 5, if the protein is sent to see the state, the small hook is OK. 6, if you mix it, if you are a novice, you must not ask for it. Would rather not slow down and feed into the oven without even mixing. Slower is defoaming, but it is always more urgent. It is easy to have problems in an emergency. This is really my experience. The first thing to do is to look at the recipes and see the teacher saying that this step is faster. The result was anxious, and the more it became, the worse it was. It is better to be slower. step by step. Instead, the effect is better. 7, mix the batter. Not very flat can find a long point of the signature circle to help plastic, 8, fall into the oven before, shake out the bubble, two or three times just fine. Don't fall all the time. 9, the oven must buy a thermometer. My oven is preheated with 170 and preheated for at least 10 minutes. Then 150 baking. About 60 minutes. Each oven temperature is different. People who haven't figured out the temper of the oven have to buy a thermometer to come back. This is the most accurate. Lest you do so much work in the early stage. As a result, the temperature of the oven was not controlled and everything was destroyed. Think about it. 10, after the release, you must also fall 2 times to shake out the heat. Friendly tips, drop up to 2 times. @.@If you want to drop a few more, the consequences are responsible for ????????11, the flour must be screened twice, from the distance of 30CM from the desktop. Here are my tips. After weighing the flour, tear a piece of silicone paper on the countertop and then sift the flour onto the paper. Then pour the silicone paper on both sides into the bowl for use. It is then sieved into the mixture of egg yolks. It is also the height of 30CM.
The flour is first screened and the silicone paper is laid underneath. The sieve is placed below the surface of the 30CM sieve.
The egg yolk and protein are separated, and the protein is immediately placed in the frozen layer. 60 grams of fine sugar inside the protein. Low-gluten flour that has been sieved once. The water and oil are poured into a bowl (the temperature of the water is about 50 degrees, this is very important, do not be lazy in warm water)....... This step is not the fine sugar in the egg yolk~~
Before preparing to stir the egg yolk, weigh directly into the sugar. Remember, remember, before you prepare to beat the egg yolk. Start whipping after placing the sugar. When the sugar is melted, the egg liquid becomes thick. Novices don’t know the level and tell you a fool way. Beat 230 laps. Count the number of circles while drawing. It was 230 laps. OK. finished.
Mix the mixture of water and oil directly with a tool that whipped the egg yolk. Beat until the fusion. Finally it will turn milky white. If the novice doesn't know, please beat 80 laps. This step is OK.
The state of the whipping is completed.
Add a mixture of oil and water to the egg yolk solution. (It's important to scrape the inside of the bowl.) Otherwise the formula has changed. Continue to whipping. Until the emulsification is completed. The novice who does not know the degree whipped 200 laps. (I emphasize that the whipping I said is a quick whipping)
Sift into the flour. (This is the second time to sift) and cross the stirring batter. Can't draw a circle. Otherwise it is easy to get rid of. Until the batter is delicate.
Sift through the single-sided screen to make the batter more delicate. Very important, very important, very important. Say it three times. Really important.
The edge of the protein has an ice state, and this fight is relatively stable.
Fisheye bubble plus one third of sugar. I used the doctor's egg beater to send five grades. The novice recommends three passes. The state is very important,
Feel the foam and add a third of the sugar
After the egg beater becomes heavier, continue to whipping 5 laps plus one third of the sugar.
Until whipped to the small hook. If you don't know the status, stop the eggbeater and use the egg beater to manually whipped a few laps and then lift it up. If there is a small hook, it is done. If it is a big hook, continue to whipping. If the sharp corner is straight, it is very short. It was dry foaming and immediately stopped all the whipping. It will become slag when it is beaten. Pay attention to the state, the small hook is best.
One third of the protein is added to the egg yolk paste. Then take a turnaround. Novices don't know how to mix, go online to watch video tutorials. A lot of. The video is better understood. I can't record small videos by myself. So I can only send a picture.
Pour the mold from a distance of 15CM. Use a long sign after pouring. Circle the circle to shape. Then lift it from the middle. The batter is finished. Pick up the mold and drop it from the height of 15CM. Three blows broke out of the big bubble. Only fell three times. If there are still bubbles, don't worry about it, remember to only drop three times.
Put it in the lower layer of the 170-degree preheated oven. I usually preheat the oven after the egg yolk paste is finished. Then start whipping the protein. Bake at 150 degrees for 60 minutes.
Blowed two times. Falling down from the height of 10CM. Remember 2 times. This is very important. Fall down at most.
After cooling for 3 hours, the mold is released, and the mold release is better.
It is very important that I write in front of the square, and I read it at least three times before making it. This is my hard work. If you fail to find out so many times, you will be directly to you. So be sure to look carefully. This recipe was also experimented for a long time. Finally, if you really like baking, don't bother. Because these small and trivial details are the key points in completing a work, directly affecting quality. Passion makes us have requirements for the work and have requirements for ourselves. I hope everyone can make the perfect work. The last sentence. Remember to hand in your homework. This is my first time writing recipes. Handing in assignments is an encouragement to me. Let me know that my sharing is something that makes me more motivated. After all, the time spent at home with the baby is squeezed out. It’s really not that easy to write recipes. thanksgiving.