I started to change the recipe, this time I added red pepper, tried to reduce the amount of sugar, still didn't crack, the original recipe comes from the fruit school's pepper cake & bubble cake refers to the post of the little one on the banks of the Suzhou River Baking mould: 7 mm round mould Baking temperature: 150 °C Baking time: 50 minutesProteins continue to be refrigerated.Weigh all the materials in advance, the baking mould, the oven is ready, the oven can not have electricity but adjust the temperature and the baking mode in advance Low powder screened in advance, about 15-20 cm high under the baking powder, in order to bring in more air PS: the average egg used is about 65 grams, with shell

WHAT YOU NEED

Ingredients

Four eggs.
40 grams of water
Low starch powder 66 grams
Fine sugar (for protein cream) 66 g
26 grams of refined sugar (egg yolk)
40 grams of corn oil
Protein four
A spoonful of red cake

How TO MADE Red curry cake

Steps 1 to 4

1. To make egg yolk paste: the egg yolk is mixed with sugar until dissolved, then added to water and oil for about five minutes until emulsified.

2. After sifting, the flour is sifted again and added directly, stirring until the powder disappears.

3. Status as shown in the figure.

4. PS: This egg yolk is slightly thicker than un-emulsified egg yolk.

Steps 5 to 8

5. Protein cream: Add sugar three times and distribute the protein cream to about eight people.

6. Mixed protein cream and egg yolk: the oven can be preheated to 180°C before mixing.

7. First scoop 1/3 of the good protein into the egg yolk paste, use a Z-shaped or cross-mixing method, mix the protein and the egg yolk evenly, (you can't do the circle method otherwise the mixture will foam evenly), and then take 1/3 of the protein into the egg yolk paste and cut it.

8. Take half of the mixed egg dough and add the red curry, mix gently, but not in a circle, otherwise it will easily fade.

Steps 9 to 12

9. Put a spoonful of mixed red cabbage first.

10. Then add a spoonful of the original paste.

11. And then it goes like this.

12. PS: The final cake paste is thicker and heavier, sometimes even intermittent when poured into the mold, and it is not easy to flatten after pouring into the mold, it needs to be scraped with a tool.

13. If the cake paste is thin, it may be that the egg yolk in front is not emulsified enough.

14. The cake paste is poured into the baking mold, scraped with a small spoon, then shaken lightly for a few minutes, sent to the oven, the temperature is changed to 150 ° C baking for 50 minutes.

15. A properly made cake paste basically doesn't produce any air bubbles, and it doesn't have any flavor.

16. If you can clearly shake out the bubbles, then the next time you have to pay attention to whether the previous steps were not done carefully enough.

17. A free fall of 40 cm on the kitchen counter, immediately upside down.

18. PS: It's falling, not the cake peel falling down, that would break the face.

19. After falling, he fell down.

20. This instantly dissipates the internal heat and reduces the temperature, in addition, the bubble will shatter, the pressure difference between the inside and outside of the bubble will decrease, so that the cake does not sink and shrink.

21. Is it beautiful?

22. It's a new cake.