I haven't failed with this recipe.
By O Geese
Arowana pastry with low gluten wheat flour 85 g
Eggs (60 g) 4 pcs
Pure milk 60g
Corn oil 50g
Powdered sugar 80g
Lemon juice 2-3 drops
1. Prepare the above materials
2: Pour the oil into a large bowl
3: Sift in the low gluten flour
4: Stir well with egg pumping
5: Add milk
6: Stir well with egg pumping
7: Add 20g sugar
8: Isolate the egg whites and egg yolks, and add the egg yolks to the large bowl just now
9: Beat the egg yolks and mix well with other ingredients
10, to hit the protein
11, beat the egg beater to beat the big bubbles to add the first sugar 20 grams, continue to tell continue to fight.
12: Tell to whip until the textured foam becomes fine, add 20 grams of sugar for the second time and continue to whip at high speed.
13, high-speed whisking until the foam is delicate and the glossy texture is clearly added to the last sugar 20 grams, change the medium speed to whisk.
14, finally hit until the tip of the beaten egg is such a small sharp corner.
15. Mix the egg yolk paste with the meringue.
16: Take one-third of the meringue into the egg yolk paste.
17: Mix well by mixing method.
18: Pour into the meringue.
19: Continue to stir and mix well.
20: Pour into the mold and shake it gently, and send it to the oven at 130 °C for 60 minutes.
21, out of the oven shock immediately upside down to cool.
22. Use Arowana low gluten powder
23, birthday cake embryo, breakfast, afternoon tea are perfect Oh ( ́-ω-')
1, this is an 8-inch formula, or 2 6-inch. 2, eggs should be refrigerated overnight. 3, the protein basin should be anhydrous and oilless. 4, I use the open stove oven so the meringue is small sharp corner state. 5. The time temperature is adjusted according to its own oven.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.