It's a must-have for baking enthusiasts.Since it's hard to succeed once, it's often a failure.So often jokingly referred to by friends in the baking circle as the Seven Crazy Cakes, I did a lot of homework before I finished this cake.I've looked at it over and over again, but I don't like all the questions until I've done it myself.But he didn't call me crazy seven times, he called me crazy two and a half times.After the success, I did it a few more times, and it was a success.I'm new to baking, so I'm going to talk to you about my seven crazy experiences.If there's anything wrong, please point it out.Let's listen to him while we're watching him, and let's take a look at his failures and successes, maybe it'll help you a little bit.It's not that many words in white and white.Ingredients: 5 eggs (medium size), 70 g of fine sugar (20 g added to egg yolk + 50 g added to egg yolk, this recipe is moderately sweet), half a teaspoon of salt, 45 g of milk, 40 g of vegetable oil, 90 g of low-powder, two drops of vanilla extract or half a vanilla pod (no offense)It's like making bread crumbs.The original people must have had no recipe.It's just a matter of summing up the experience over time, quantifying it and making it easier for beginners to learn.The state of the dough, the state of the dough, the state of the protein, and so on.Once you've mastered the state, then the recipe is all about the clouds, and we're playing DIY recipes.Including the recipe of the upper hand, which was also improved by myself.What exactly is that state? Let's look at the pictures and talk about it.The key to ensuring the viscosity of the egg yolk is the ratio of solids to liquids.One square of egg yolk is approximately equal to 12 g of this paste: solid ratio = 90 g of low flour / (45 g of milk + 40 g of oil + 60 g of egg yolk) = 0.62 Old Yang gave me a square: solid ratio = 130 g of low flour / (80 g of milk + 70 g of oil + 60 g of egg yolk) = 0.619 Cun square: solid ratio = 85 g of low flour / (40 g of milk + 40 g of oil + 60 g of egg yolk) = 0.607 haha What did you find?This ratio is the kind of very sticky state that I'm talking about, I've summed it up myself, I don't know if it doesn't matter, please applaud a little bit, based on this, let's calculate the formula, we can do less, what's the problem, we can eliminate the problem of the formula.

WHAT YOU NEED

Ingredients

5 eggs of medium size
90 grams of low-fat flour
45 grams of milk
70 grams of fine sugar
40 grams of vegetable oil
The right amount of herbs
Half a teaspoon of salt

How TO MADE Cake of the wind

Steps 1 to 4

1. Eggs 5 proteins and egg whites separated, egg yolk added sugar 20 g, half a teaspoon of salt (my eggs are very small so the finished product is a little small, the general situation is medium size is good, the most important thing that affects the finished product is not the quantity but the state, almost a little bit does not matter)

2. Add the butter and stir evenly (must be stirred thoroughly)

3. Add milk and stir evenly (equal amounts of water or milk can be used but not too much, otherwise the finished product will collapse if it is too wet)

4. Add two drops of perfume, no additives.

Steps 5 to 8

5. Sift into low-fat flour (it is better to sift twice, the texture is more delicate)

6. Press slowly with the egg beater, gently stir evenly (with a rubber scraper, on the other hand, it is easy to stretch, the last key is to see the dough state, that is, this very sticky state is pulled up not very thin)

7. Add two drops of white vinegar or a few drops of lemon juice to the egg yolk (neutral egg yolk alkalinity is good for spreading)

8. Add 50 g of white sugar three times (it does not matter how long the interval is before the moisture bubbles, the sugar is added to facilitate the mixing of the air)

Steps 9 to 12

9. High-speed firing in the egg breaker, reaching the egg whites pulled up with a large bending angle i.e. moist foaming (as shown in the figure, at this time the egg whites are still relatively thin, in a liquid liquid state)

10. At the highest speed, the foam is pulled up into a small curve, which is neutral foaming (as shown in the figure, at this point resistance can be felt with the hand-held blower).

11. This state is the minimum for a cookie.

12. Continue at high speed, firing for about 2-3 minutes, and there will be a straight pointed corner, i.e. a dry foam (as shown in the picture, my one is not good, not sharp enough).

Steps 13 to 16

13. This is a more suitable state.

14. And then there's a lot of little sharp corners, and then there's a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit.

15. A newbie can do it a few more times to find the best state.

16. I also did it four times before I basically mastered the state of protein.

Steps 17 to 20

17. Eighty percent of the time, it's a protein-based cake.

18. Ideally, the egg whites are pulled up with straight, pointed corners.

19. Insert a chopstick straight up, upside down, so the egg yolk doesn't slip out of the bowl.

20. "Take one-third of the egg yolk and mix it evenly from the bottom up with a rubber scraper (at this point you can feel the egg yolk in a solid state, which is correct)"

Steps 21 to 24

21. Pour the mixed dough back into the egg yolk and stir evenly from bottom to top (don't be afraid to defuse, make sure to mix evenly to organize)

22. Mix the egg yolk well into a liquid state, and the egg yolk will not be mixed unevenly.

23. Pouring into an 8-inch mold

24. Preheat the oven to 160 degrees and bake the middle and lower layers for 55-60 minutes

Steps 25 to 28

25. In the oven, there is a process of rising and falling hair (about 15 minutes after the beginning of the rise, the skin of the cake begins to turn red, 30 minutes - 40 minutes at this time the hair rises the highest, after 40 minutes the cake will fall back again) failure lesson: the first time I failed the cake fell back, the square and the temperature were taken into account, that is, I did not find the reason, even twice fell back.

26. The last time I saw it was 15 minutes later, when I saw the color, I covered it with tin foil.

27. It shouldn't be covered at this time, because the cake hasn't fully climbed to the top, and the finished product will fall back.

28. If the climb is too heavy, it should wait about 40 minutes for the cake to climb to the top and then start falling back.

29. It's basically cooked for five to ten minutes until it's completely cooked.

30. I don't have an online tap to listen to the sound, it's too unreliable for me to listen to the sound, I can't hear it.

31. I'll wait until it's completely cooked (about 45 minutes) and then I'll bake it for 5 to 10 minutes.

32. Reverse after firing

33. After cooling, peel off the edge with a knife or toothpick, and push the bottom mold.

34. The last step diagram is the third half of the residual product, which is a little overpainted, and we're ignoring it.

35. Analysis of failed works: untested by time, unfamiliar, internal shrinkage

36. Analysis of failed works: slight collapse

37. The one on the left and the one on the right contrast on the left with a slight contraction of the waist, the overcolor is mainly due to the heat of the heat, the contraction of the waist, the baking temperature is too high and the overcolor is too heavy