Still learning to bake(yi ran xue hong bei bei zi qi feng )

Still learning to bake

Introduction:

"During this period, the children suddenly said that they wanted to eat cake, but baking is not my strong point. I made it hard. It's not perfect, but it's better than before. Baking as long as the number of times more experience, at least every time gather some reasons for failure, the next time to avoid is a little bit of progress. The first time I made Qi Feng's egg paste, LG and the children were comforted to kill three at once. Even this is the fifth time to do Qifeng. I don't know why the more I bake in the oven, the lower the temperature is. The two ends of the pipe don't heat very much. I use a thermometer to measure 30 degrees less than the original one. Even if equipped with a fan, there is circulating wind blowing, but the temperature of the cake at both ends is still uneven, so I have to slowly try to adjust the temperature myself. "

Production steps:

Step 1: Ingredients: 3 eggs (forget to put eggs) milk 30g low gluten flour 75g sugar 25g olive oil 30g white rice vinegar a little.

Step 2: divide the protein and put it in a big bowl without oil and water.

Step 3: pour in a small amount of white sugar and white rice vinegar, and add them three times, each time until the protein and sugar are completely melted together.

Step 4: hit the hard foam, as shown in the figure upside down triangle.

Step 5: add sugar and olive oil to the egg yolk and stir well.

Step 6: pour in the milk and sift the low flour into the batter.

Step 7: scrape the protein into the batter with a rubber knife.

Step 8: turn from bottom to top, mix the egg paste and put it into the cup.

Step 9: bake at 185 ℃ for 23 minutes.

Materials required:

Eggs: 3

Milk: 30g

Low gluten flour: 75g

Olive oil: 60g

White rice vinegar: a little

Sugar: 25g

Note: * my little girl wants to dance, so she's in a hurry to turn it higher, which leads to cracking. If you have time, it's still beautiful to slow bake. *The egg paste should be mixed slowly from bottom to top. It can't be circled. Stirring will affect the taste and quality of the cake.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Yi Ran Xue Hong Bei Bei Zi Qi Feng