I used to fail before making chimpanzee cake, and now I know it's not hard to do it, and after a lot of failures, I learned from my predecessors, and one day, a oeuvre told me a secret, and she said that White wanted to make a chimpanzee cake, that she wanted to go to see a sweet chimpanzee video, that I could listen to it, and then I looked at it, and I started reading it, and I tried to do it once, but I couldn't remember the process, but it was better than before, and then I looked at the video several times, and I did it three times in a row, and it was better than a year. I'm very grateful to the food man! And then we did it again, and this time it's a lot more successful than before, and it's good for me. I made eight inches of twilight cake, no pedals, and the cake was soft. And when I fell into the mold, the rest of the cake was pasted, and I made a few cupcakes, and it was very soft。
It's a coarse wind, black-mith cake, which is so delicate, even though it's added to its mouth, and it smells so sweet that children who don't like cake are beginning to like it. This is a cake that is particularly suitable for homemade people, as the amount of flour is reduced by the addition of black rice so that it can be produced directly with ordinary flour. Black rice is a pharmacologically edible rice that tastes so pure that it has a very good effect on poor health, recovery from illness, anaemia and renal failure, known as “long-lived rice”, so that in addition to porridge, we can change eating practices and increase appetite. Production: 1. Smuggle milk into the black surface for 20-30 minutes. Egg clean and yellow, respectively, are inserted into two oil-free and water-free basins. The eggs are put in the freezer during the yellow paste. The yolk is added to the glucose mix and the oil is poured into the yolk three times and then added to the next after each convulsion until it is smoothed. 4. Ordinary flour is twice sifted into the yolk, evenly mixed, and then evenly mixed with the previous black rice paste. 5. Next, protein cream is made: an egg-cleaning basin is removed from the fridge, salt and white vinegar are added, an electric egg-beater is added to one third of the white sugar when it is concussed into a thick air bubble, a third of the white sugar is added when the protein is strewn to the point, and the remaining one third of the white sugar is added when the protein is able to pull out a slight tip, and the barter continues until it raises the pointy angle of the egg-beater. 6. Preheat oven 170 degrees before mixing yolk paste and protein paste. 7. A third of the protein cream will be evenly mixed in the black rice paste, then another third of the protein cream will be evenly mixed in the black rice paste, and eventually the mixed black paste will be evenly mixed All the paste in the basin is in the protein basin filled with remaining protein cream, evenly mixed, and the cake is ready. 8. Scratched the cake into the mold, levelled it, stunned it a few times, and blew out the bubble. 9. Put the moulds on the second bottom of the oven and shift the temperature to 140 degrees, 60 minutes for baking. Today, seven inches are baked, and if one is baked, the temperature and time can be adjusted appropriately。
