Coffee casserole

It's a lot of cake, like coffee or nothing. I only have a six-inch cake model, and I can switch to an eight-inch one. It's almost a year to learn how to bake, and it's not a failure, it's a failure. It's not soft, it's cracking, it's not temperature control, it's a lot of problems! So much has been done, and experience has slowly accumulated. It can't be said how good it is to eat。

Recipe Recommendations

eggs of 5
white sugar 80 grams
milk 40 grams
ordinary flour 70 grams
salad oil 40 grams
corn starch 15 grams
coffee powder 15 grams
white vinegar few drops

sweetening
roast
an hour
simple

Steps for Coffee casserole

Preparation material. Coffee powder melted into 15 grams of open water. Common flour and maize starch are sifted。

Equator and yolk are separated, protein is added a few drops of white vinegar, and a third (20 grams) of sugar is added when the egg-beater is used to make a thick bubble. When the volume of protein continues to grow and becomes thicker, a third of the sugar is added. Once the flow of proteins continues, a third of the sugar is added to the flow. It's been sent to mention the eggbeater protein in small triangles。

20 grams of white sugar is added to the yolk, which is easily mixed with a hand-plug。

It's mixed with salad oil, milk, and fresh coffee。

Sifted flour has been added, and softly rolled up and down with a rubber razor。

A third of the protein is added to the yolk paste, which is then slightly rolled with a razor。

When it's rolled, the yolk paste is poured back into the protein, and it's gently rolled up and down with a razor, so the yolk and the protein are evenly mixed。

It was poured into two 6-inch molds, blasted the bubble and put it in the oven. 160 degrees of fire up and down, and 50 minutes in the lower middle. When it's done, it's out of the net rack and it's cold。