| [Egg yolk paste] | |
| Egg yolk | 2 |
| Fine sugar | 13 g |
| Water | 20 g |
| Salad oil or vegetable oil | 20 g |
| Low powder | 33 g |
| [Protein cream] | |
| Egg white | 2 |
| Fine sugar | 33 g |
- Making egg yolk paste: egg yolk add sugar and stir to dissolve, then add water and oil, stirring for about 5 minutes until emulsified. Sift flour sift once again directly after joining, stirring until powder disappears. State figure. PS: This egg yolk paste than without the yolk emulsify slightly sticky paste. whisk across the resistance, there will be a trace, on the emulsification process detailed reference tips and pictures can be linked in the recipe.
- Making protein cream: sugar in three additions, to protein cream sent to around 8 distribution, as shown in figure. Cream of this protein is not very good, gloss is not enough, part sugar didn’t melt, new some coarse sugar particles.
- Protein blend cream and egg yolk paste: mix Preheat oven to 180 c before. PS: the last batter is thick, pour into the mold, sometimes even in the on and off State, poured into the mould and then not go flat easily, needs tools to scrape. If cake batter thin, might be in front of the emulsion of egg yolk paste is not enough.
- Baking the cake batter into the baking pan, use a small spoon to scrape, then light earthquakes several times into the oven, the temperature to 150 ° c bake for 50 minutes. Making basic earthquake cake batter out big bubbles, no pock face. If significant earthquakes out air bubbles, next time you need to be aware that the previous steps which step do not carefully enough. Bake for about 40 minutes ballooned to its highest point, 10 minutes training, deepening last time Browning. This curing process to die slowly cooked at low temperature cooking reference. If 20 minutes had swelled to the highest temperature is too high, this high temperature baking for high temperature short chimneys Qi Fengmo bake for about 35 minutes, ballooned to the highest point and cracking.
- Released: fall free fall at the kitchen table 40cm, immediately invert. PS: is is a fall, not the cake surface and fell forward, so disfigured. Only after the fall flip. This fall, instant heat loss, reduce the temperature, bubbles blown bubbles inside and outside air pressure difference becomes small so it’s not cake sank, retraction.
- About shell eggs 65 g 2, making the correct, just die. Qi Feng skin very rough today, guess is that protein cream in the problems.
- Want to release nice, hand stripping, Baidu video to see in detail.
- Report: recent mixing method are based on the island, very quickly and evenly. Simply put is, in the middle of the mixing bowl into the knife, cutting into the bottom left, before the blade need to issue a “bang” with a touch to the mixing bowl. Draw an oval at the bottom left of the basin, the blade after lifting and then back to the Center, the whole process do not need to turn over his wrists. To draw a circle, the left hand is counterclockwise. Operate coherently, stir about 2 times a second. Occasionally scraping Bowl. 20-25 seconds to paste mixing protein cream and egg yolks. Quick-action protein cream to form small particles can be avoided. Pictures may refer to the details of the island’s cake of the classroom.
- Share a picture, cake baking signal process. Pictures from the food and cooking.Left: cake batter contains flour, starch granules, egg proteins (heat coagulation) and stir into the bubble. All ingredients were suspended, the free State.
Map: mixture (batter) heated bubbles (pass the protein into the bubble), making mixing raw materials rise (cake batter begins to swell), and protein (free part) began to stretch, starch grains are starting to absorb water, bulging.
Right: the final phase of baking, liquid batter shape as holed solid (bubbles of different sizes and uniform distribution of starch grains of different sizes), grain growing, thanks to the starch gelatinization and the coagulation of the egg protein.Like this sketch, and easy to understand. Feelings can make it easier for people to understand basic theory of cake, easy to find why it failed. Feel like swell cake intact, and must have stable bubbles, starch cannot together into larger particles mixed starch granules and bubble mixture as evenly as possible to expand.