I am a roast rookie. After two failures and my daily death of the tutorial, I finally found a zero failure rate to share with you. Just pay attention to a few important steps and you can succeed! I am a roasting novice and I hope that everyone can learn more and learn from everyone!
First, boil the water, boil the water, turn off the fire, and place the iron basin with the ingredients on the boiling water basin. Pay attention to the bottom of the iron basin. Do not touch the boiling water. Put the butter, cream cheese and yogurt in the hot water basin. In the iron basin, mix and stir. After mixing, remove the iron basin from the hot water basin and add the separated egg yolk one by one for rapid stirring. Sift the low-gluten flour and corn starch into the non-granular cheese. paste
Mix well and put it in the refrigerator for 20 minutes, let the cheese paste cool down. The cheese paste will be thicker after cooling, and it is easy to mix with the protein afterwards.
When the protein hits the fish eye bubble, put 1/3 of the fine sugar to continue to fight (first use low speed to beat the protein and then use the high speed to avoid the protein to overheat the head). When the fine bubble is reached, add a few drops of white vinegar (in order to stabilize the protein. Bubble) Continue to fight, add a little 2/3 fine sugar when you hit the delicate foam, until it reaches 8 and 9 points of wet foaming. If you pick up the egg, the protein is vertical, and the protein will fall. The protein in the protein basin does not flow.
Take out the cheese paste in the refrigerator, first add 1/3 of the protein to the cheese paste, mix the cheese paste and protein quickly and gently with the mixing method (from two points to the eight o'clock position and turn the iron basin to turn Mix), then pour the cheese paste into the remaining 2/3 protein for mixing, be sure to avoid defoaming quickly!
The oven is preheated at 130 degrees (the temperature in my oven is relatively high. After many experiments I have concluded that the low temperature baking is also for the purpose of not cracking, you can adjust it according to your own oven) and pour it into the non-stick mold. (I use a live mold, because the water bath method is required for baking, so I put tin foil on the bottom of the living mold to prevent water from entering.) Put the normal temperature tap water into the baking tray. The amount of water should be 1/2 of the cake mold and put into the oven. The lowest layer is baked at 130 degrees for 25 minutes and then rotated to 110 degrees for 50 minutes (must be observed at any time. If the cracking indicates that the temperature is too high), do not remove it immediately after baking to avoid the cake from retracting, and let the oven sit a small slit. Take the cake in 30 minutes and put it in the refrigerator for a good night's sleep.
Take out the refrigerator after refrigerating
Matters needing attention: 1. Protein play, do not overdo it, hit 8 or 9 points wet foam can be 2. Water bath method, water do not use hot water, to room temperature water 3. Water bath method water level to cake mold 1/2 at 4. Quickly and gently turn over to avoid defoaming and wish everyone success!