Double twilight cake
By VicentaLakin
And all those who bake and love shall do their homework. The tissues are loose, the moisture content is high, the taste is fresh and the taste is warm, and today a little chlamydia is added, and this is the twin twilight wind。
Recipe Recommendations
- protein 160 grams
- lemon juice 4 drops
- white granulated sugar 60 grams
- egg yolk 80 grams
- low-gluten flour 90 grams
- Fresh milk or orange juice 60 grams
- salad oil 50 grams
- edible red pigment 2 drops
- sweetening
- baking
- several hours
- simple
Steps for Double twilight cake
1
The protein yolk is separated and the protein is not covered with yolk and is placed in separate containers。
2
The protein-rich containers guarantee no oil or water
3
Mixed salad oil and milk, evenly mixed。
4
Add yolk and white sugar to continue to mix evenly。
5
The flour is sifted in two times to a non-particle form。
6
The proteins will start with lemonade and a couple strokes。
7
Three more rounds of white sugar and a hard hair bubble (when lifting an eggbeater, the protein pulls out a short, straight angle) can be stopped。
8
One third of the protein paste is added to the yolk paste, mixed or evened with rubber knives. Never turn around。
9
The mixed paste is then poured into the remaining protein paste and mixed to the full level of evenly dissolved by cutting or flipping. (Today, I left some cake paste, I added edible pigments, I made a bicolored twilight)
10
Eight inches of oil paper inside the mould, and the cakes tossed in, lifted the molds, fell a few times up and down, and shook the bubbles。
11
The oven preheats 140 degrees, about 25 minutes. Go to 170 degrees and bake for about 25 minutes。
12
When you're baked, you take out the buttons on the grill, cool them, and then you get rid of them. You can eat it right away, you can eat it later。