1. Add 180g high-gluten flour, 25g fine sugar, 2g salt, and 124g milk to the basin;
2. Just mix it slightly until there is no dry powder
3. The basin and the dough are upside down on the tabletop and let stand for half an hour
4. After half an hour, put the yeast on the kneading table, add a little water, and dissolve
5. Take out the resting dough, knead it with yeast to pull out a large piece of tough film, and become a fully expanded stage
6. Put it on the table and cover it for one fermentation. The time is determined according to the environment and room temperature.
7. My room temperature is 28°. I look at the dough for about 1 hour. Dip my fingers into the flour and poke a hole in the center of the dough. It doesn’t shrink or collapse.
8. My room temperature is 28°. I look at the dough for about 1 hour. Dip my fingers into the flour and poke a hole in the center of the dough. It doesn’t shrink or collapse.
9. Exhaust the dough, divide it into 3:2:1 portions, round it and let it rest for 20 minutes
10. Exhaust the dough, divide it into 3:2:1 portions, round it and let it rest for 20 minutes
11. Roll out the loosened dough to a thickness of about 4mm, and spread it into the mold according to the proportions. Remember to flatten and close it tightly.
12. Roll out the loosened dough to a thickness of about 4mm, and spread it into the mold according to the proportions. Remember to flatten and close tightly.
13. Separate egg whites and egg yolks, set aside the separated egg whites
14. Separate egg whites and egg yolks, set aside the separated egg whites
15. Add 10g sugar, 20g milk, and 20g oil to a clean basin and beat until the sugar melts
16. Add 10g sugar, 20g milk, and 20g oil to a clean basin and beat until the sugar melts
17. Sift in low-gluten flour in 11, use a manual whisk to draw "8" and mix well
18. Sift in low-gluten flour in 11, use a manual whisk to draw "8" and mix well
19. After mixing the low powder, add the egg yolk and mix
20. After mixing the low powder, add the egg yolk and mix
21. Add white vinegar to the egg whites and beat with a whisk until the eyes are large. Add 10 grams of white sugar and beat at high speed.
22. Add white vinegar to the egg whites and beat with a whisk until the eyes are large. Add 10 grams of white sugar and beat at high speed.
23. As shown in the figure, add 10g white sugar when there are lines, and continue to blow at high speed
24. As shown in the figure, add 10g white sugar when there are lines, and continue to blow at high speed
25. When there is a big hook, add the last 10g of white sugar, and send it at low speed to the state of a small triangle
26. When there is a big hook, add the last 10g of white sugar, and send it at low speed to the state of a small triangle
27. Take one third of the egg white and add it to the egg yolk paste, mix, and so on until it is evenly mixed
28. Take one third of the egg white and add it to the egg yolk paste, mix, and so on until it is evenly mixed
29. Preheat the oven up and down to 160°
30. Preheat the oven up and down to 160°
31. Use a fork to make some holes for the dough that has been spread in the front to prevent it from arching
32. Use a fork to make some holes for the dough spread in the front to prevent it from arching
33. Pour the cake batter
34. Pour the cake batter
35. Put it in the middle and lower level of the oven, heat up and down at 150°, bake for 45 minutes
36. Put it in the middle and lower level of the oven, heat up and down at 150°, bake for 45 minutes
37. Finished picture
38. Finished picture
Tips:1. The capacity of two sets of round molds is equivalent to a 6-inch round mold;
2. After the second round of the dough, it must be flattened and rolled out;
3. When the mold is spreading the dough, it should be pressed tightly and flattened;
4. The color of the cake batter depends on my personal preference. I use DR toner, and it’s no problem if you don’t adjust the color;
5. The baking temperature is for reference only, the actual situation should be adjusted according to the personal oven;
