The original recipe comes from the Fruit School's Zhengzhou Cake & amp; Zhengzhou Cake refers to the post of Zhengzhou Cake by the Suzhou River Baking mold: 7 inch round mold Baking temperature: 150 °C Baking time: 50 minutes Baking preparation work Taking eggs out of the refrigerator, laying eggsProteins 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

Two eggs.
20 grams of water
33 grams of low-fat flour
Fine sugar (for protein cream) 33 g
13 grams of refined sugar (egg yolk)
20 grams of corn oil
Protein two.

How TO MADE Cake of the wind

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. Baking: Pour the cake paste into the baking mold and scrape it with a small spoon

Steps 9 to 12

9. Writing the steps

10. After a few light shakes, it is placed in the oven, the temperature is changed to 150 °C and baked for 50 minutes.

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

12. 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.

13. The stove: a free fall on the kitchen counter at a height of 40 cm, immediately upside down.

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

15. After falling, he fell down.

16. 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.

17. If you want to look good, you have to do it by hand, you can watch hundreds of videos in detail.

18. Writing the steps

19. Writing the steps

20. Writing the steps

21. Writing the steps