[Ingredients]
126g Egg , 63g Sugar, 63g Weak Flour, 18g Butter, vanilla extract
1. Put the egg and vanilla extract in the bowl and loosen it with a whisk. Add sugar and mix well.
2. Place the eggs in a bowl of warm water and stir with a whisk to warm up to body temperature.
tip. If the bath is too hot, the eggs can cook. Turn off the hot water and keep warm by stirring with a whisk.
3. Remove the warmed egg from the bath and air collect with a hand mixer. At first, it rotates at a high speed, raises bubbles, and when air is collected enough to leave marks, it drops at a low speed to clear up large bubbles.
4. Add sifted flour and mix well with a rubber spatula.
5. When the powder is mixed, add the melted butter and mix with a rubber spatula.
tip. The butter temperature is good at around 60 degrees Celsius, so keep it in a bath until it does not cool.
6. Put the dough in the mold, lower the mold to the bottom, and bake for 28-30 minutes in the oven preheated to 170 degrees.
7. Burn the burned Jenuwazu on the floor with the mold and let it out of the air and then take it out of the mold.
tip. If you feel the elasticity when you press the middle of the baked zenuwazu, it is baked. If you go into it, it's less baked. Please increase the time.
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