1First, separate the yolk from the egg protein. An egg white bowl needs no oil or water.
2Make yolk paste first: Mix milk with soft sugar, beat it with a manual beater, add corn oil, and continue beating until the mixture becomes very shiny and delicate.
3Sift in low gluten flour and mix evenly with a scraper by turning and pressing.
4Add egg yolk in succession, one at a time, mix evenly by turning and pressing (this step is also with scraper), and the yolk paste is ready.
5To make protein frost: 2 drops of lemon juice or white vinegar can be added to the egg white (the effect is to make the protein frost more stable, without adding it, I did not add it). Whisk the egg white with an electric beater at low speed until the froth is rough. Add a third of the fine granulated sugar (which can preheat the oven at 170 degrees at this time). After adding the fine granulated sugar, add low-medium-high-medium-low. The speed of the sample is to pass the protein (the protein cream that is produced at this speed is stable), until the foam becomes fine.
6After the bubble is fine, add 1/3 of the fine sugar, and then hit it at low, medium, high, medium to low speed, and then hit the texture and have a crooked state.
7To hit this state, the lines are clear, there is a hook, add the remaining fine sugar, beat it at medium speed, beat it to rigid foam, there is a short peak state (check the extent of whipping protein frost: turn off the beater, whip 1-2 circles in the whipping pot, then straight up, wet hair). The foam is a big crooked hook with 90 degrees, and the rigid foam is a straight pointed hook.
8Just hit this state, rigid foam, that is, short spikes, protein whipping resistance, inverted basin will not fall.
9Place 1/3 of the egg white in a yolk bowl and stir evenly (from bottom to top, do not stir in circles). (very important)
10Pour the batter into the remaining protein, and then mix it evenly again to form Qifeng cake batter.
11Pour the batter into the mould, about 4 cents full of the mould. Mixed cake paste is poured into the movable bottom mould, lifted 2 ~ 3CM away from the desktop and released, and large bubbles are shocked out. (An oilpaper can be placed at the bottom of the die to facilitate film removal.)
12Place the cake mould in a preheated oven with the top and bottom fires less than 150 degrees Celsius (oven temperature 175). Bake for 50 minutes on the penultimate layer. Fifteen minutes after the barbecue the batter began to swell; 25 minutes later, the batter began to swell further, the surface color, 35 minutes later swelled to the maximum extent, four or five centimeters after the barbecue, the height of the batter will slightly decline, at this time may be out of the oven as the case may be.
13The cake is baked and baked. When the cake is baked, it can expand to 8 or 9 cents full of the mould, and the top may be slightly higher than the mould.
14Take it out of the oven immediately after baking. Dont wait and dont be stuffy. Otherwise it will shrink back. Take it out of the oven and fall twice at once. Make sure its fast! Then immediately buckle, until completely cooled before demoulding, this can not be anxious, otherwise you can only eat concave cakes, if the shock out of the hot air, and immediately buckled or will retract, it may be protein is not enough or time is not enough or defoaming.
15The cake is demoulded after cooling. It can be used to make mounted cake or cut into pieces for direct consumption.
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