Looked at some formulas of our predecessors, it was only right to use low gluten flour, but only high gluten flour was used at home. Its a bit out of line, but it really tastes good. You can try it if you like. Share with you!
Food Material List
1First, separate the egg protein from the yolk.
2Put the protein in water free and oil-free utensils, and sugar it for three times. I add 20~30 grams each time until I send it into a hard foam and it will have a small hook.
3Stir the yolk well, add a little sugar and milk. Then sift in the high gluten flour.
4Mix the egg yolk paste with beaten egg whites. Mix it from bottom to top. Do not stir in circles. It will defoam. Mix well and add baking powder.
5Place a cut piece of grease paper on the baking tray and pour in the batter. Put it in the preheated oven. The oven is placed in the middle of the oven and baked at 170 degrees for half an hour.
6After baking, cut into the desired shape with a knife and add jam to make milk. Layer by layer.
7Because it uses high gluten flour, it may crack when baked, which is normal.
8Material is put in its own right amount, there is no need to put it all according to my weight, because it is not a professional pastry teacher, hip-hop, amateur.
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