Hurricane cake is the basic item for baking. It can be said that it is simple or difficult to say, because there are many things to pay attention to when making a hurricane cake. As long as one step is not done well, it will affect the final product. This is the square of the 8-inch original hurricane. Finally attached the secret of success, super detailed, must be carefully read! ! ! Oven: PE5326
Prepare all materials
Separate the egg yolk and egg white of the egg (note that the container containing the egg white must be oil-free and water-free, and the egg white can not be mixed with a little egg yolk, so pay attention when separating the eggs, do not loosen the egg yolk)
First make the egg yolk paste: first use the manual egg beater to disperse the egg yolk.
Add 30 grams of fine granulated sugar
Stir well at low speed with an electric egg beater until the egg yolk color becomes lighter
Then add 50ml of salad oil while stirring, stir until uniform
Also add 50ml of milk while stirring, stir until evenly
At this point, there are many bubbles on the stirred liquid.
Finally, sift 90g of low-gluten flour, first mix the liquid and flour with a hand blender, then use the electric egg beater to stir at low speed until smooth and fine without particles. (The reason for mixing the liquid and flour with a hand blender first is to avoid using electric The flour flies up when the egg beater is stirred, and the stirring of the egg yolk paste is important for the stirring of the hurricane cake)
The stirred egg yolk paste is thick, as shown in the figure.
The application of the meringue: Put the egg white into a vessel with a relatively high wall (must be a clean container without oil and water), first use the electric eggbeater to hit the coarse bubble at high speed.
Add 1/3 of the fine sugar (50 grams of sugar, added in 3 times)
Use an electric egg beater to hit the delicate foam at high speed
Add 1/2 of the fine granulated sugar, and continue to hit the high speed to reach the state where the texture can be rendered and the texture will not disappear immediately.
Finally, put the remaining sugar into the dry foaming state (that is, when the eggbeater is lifted, the protein can pull out a short, erect sharp corner)
Mix the egg yolk paste and meringue: first add 1/3 protein cream to the egg yolk paste, and mix it evenly with a squeegee (note that it is necessary to mix the batter from the bottom up, do not stir vigorously to avoid defoaming)
Add 1/2 protein cream to the egg yolk paste and mix evenly with a squeegee.
Finally, pour all the batter in the egg yolk paste tray into the remaining meringue tray and mix thoroughly until smooth and fine without granules.
After the mixing is completed, pour the cake batter into an 8-inch round cake mold, fill it to 8 minutes, and then gently rub it on the table to shake the big bubbles inside the cake.
First turn on the oven, preheat for 165 degrees for 10 minutes. After preheating, put the cake into the lower layer of the oven. Bake up and down mode, 165 degrees, 30 minutes.
The cake is slowly expanding. During the baking process, do not open the oven door or lower the temperature.
After baking, take the cake out and gently lick it on the table to shake the heat inside.
Immediately reverse the buckle in the middle of the two baking trays, as shown in the figure, so that the cake can be prevented from falling down, and the heat inside is fully emitted. (If you don't mind the streaks on the surface, you can directly fold it on the grilling net)
After the cake is completely cooled, it can be demolded (can be demolded with props)
I have to wait until it is completely cold.
Finished product 1
The finished product 2 is sprinkled with chocolate, which is delicious!
To successfully make a hurricane cake, pay attention to: 1. The utensils containing egg whites must be oil-free and water-free, otherwise it will affect the protein's hair; as far as possible, the protein should be placed in a high-potential vessel to prevent high-speed stirring. In the process of liquid flying everywhere is 2, separate egg whites and egg yolk should pay attention to, do not break the egg yolk, egg white can not be mixed into the egg yolk, otherwise it will cause the protein can not be sent 3, egg white to pay attention, do not start Adding sugar and adding all the sugar at once, this will affect the protein, so you should first beat the egg white to the state of coarse foam, then add sugar three times to send it. 4. The meringue should be distributed to nine. Dry foaming, can pull out the erect protein tip, and will not bend, but be careful not to pass it, the beaten protein can not be used, so always check the degree of protein spray 5, cake paste stirring And mixing is also a key. When mixing protein cream and egg yolk paste, do not add all the protein at once, so it is not easy to mix evenly, and it is easy to defoam the protein; and be careful not to draw a circle of stirring, mix the batter with the method of mixing from bottom to top 6 Do a normal mold with a hurricane cake, or use a special hurricane mold, do not brush the mold, do not use non-stick mold or silicone mold (because the hurricane cake is constantly stuck on the mold, The mold brush oil or the non-stick mold will affect the swelling of the hurricane cake. 7. Put it in the oven before baking, in order to shake out the big bubbles inside the batter, otherwise the baked cake will have a big hole; A few times after baking, it is to shake out the heat inside the cake. If you don't do this step, the cake will easily collapse in the middle. 8. The hurricane cake needs to be baked for a long time. If the time is too short, it will not be cooked. Too high will burn. This temperature and time are for reference only. It should be adjusted according to the temperability of your own oven. 9. In order to prevent the hurricane cake from retreating and not collapsed, it must be buckled for the first time after a few smashing. This is also very important. 10. The cake should be completely cooled. After demoulding, do not release the mold when it is hot, otherwise it will cause the cake to collapse and shrink. 11. There is no coloring and odorless oil instead of salad oil. It is not recommended to use peanut oil because of the taste. Too heavy will mask the original taste of the cake.