raisin chili cake
By VicentaLakin
When it comes to twilight cakes, we're all familiar. I brought you a little bit different today, and I made this cake with the yolk method, and some adjustments were made to the temperature and timing of the baking, using the method of cooling and heating. As a result, the cake is as thin as cotton and creative as ever。
Recipe Recommendations
- eggs of 2
- fine sugar 40 grams
- corn oil 25 grams
- milk 25 grams
- low-gluten flour 40 grams
- white vinegar few drops
- sweetening
- baking
- an hour
- ordinary
Steps for raisin chili cake
1
Dissociate the eggs
2
Ten grams of fine sugar added to the yolk
3
With an egg-beater, it's swelling, it's light
4
We're gonna split into corn oil
5
Join the milk and make it even
6
Sifted into a sifted low powder, evenly mixed
7
We'll have to roll up the yellow paste
8
When the egg is blown into a fish eye, add a few drops of white vinegar. Fight
9
15 grams of fine sugar when the egg is blistered and 15 grams of fine sugar when the egg is resistant and texture appears. Fight
10
When you mention the tip of an egg, the protein is finished
11
Take a third of the protein to the yolk paste, and double it fast
12
And then you pour the mixed yolk paste into the protein, and it's very smooth
13
A little bit of raisin with a little bit of raisin
14
Fall into the mold, blow out the bubble. The oven is preheated at 150 degrees, with 35 minutes to 180 degrees to 10 minutes. (The temperature and timing of the oven is based on the home oven.)
15
The baked cake takes out the truffle buttons and the trachea