Pistol-fruit cake
By VicentaLakin
It's called luminous, but it's just because of the fragrance and the gravy that's pouring into the cake. There was no ready-made formula, and Mr. Meng's chimpanzee was used. Ms. Meng's twilight cakes were used for powdering, which was intended to be abandoned, but it was not known whether the result of the adaptation would be problematic. A composite measure, with respect for that. Ms. Meng's formulas strictly measure the weight of protein yolk, but the weight of the eggs is not much different from that of Mr. Meng's. They are lazy and have to take up a container and use it all. It reduces the amount of centipede in the plan because it is too lazy to cut another one and then fixes whether the remaining juice or seed is good. All you need is one. Later results have proved that this one alone is enough to spread the glamour。
Recipe Recommendations
- eggs of 2
- passion fruit one
- fine sugar 45 grams
- salt 1/8 teaspoon
- corn oil 22 grams
- low-gluten flour 45 grams
- baking powder 1/2 teaspoon
- cream of tartar 1/8 teaspoon
- sweetening
- burn
- ten minutes
- simple
Steps for Pistol-fruit cake

1
Use the material
2
Oyster with salt and 15 grams of fine sugar
3
I'm going to pour corn oil in the juice and seeds of the pastry
4
Smuggle evenly
5
Low-banded powder powder mixed into yolk
6
Combination
7
Tata powder pours into 30 grams of fine sugar
8
Protein tumbles into thick bubbles
9
It's a nine-distribution with a little bending hook
10
Take a third of the protein to the yolk paste, and mix it evenly
11
I'm not sure what I'm talking about
12
Combination
13
Down into a 6-inch living circle model, level the surface and shake the bubble light
14
Put it in the oven, mid-down, 150 degrees up and down, about 40 minutes
15
It's coming out right now
16
Turn it over when it cools
17
Strip
18
Slice and eatPistol-fruit cake Make Tips
No need to grease or flour the chiffon cake pan. Passion fruit can also be substituted with other fruits to make other fruit-flavored chiffon cakes. Baking time and temperature should be adjusted according to your own oven. Invert immediately after removing from the oven to prevent the cake from shrinking.