SpongeBob
By VicentaLakin
The last little cake made with a little twig, the family loved it, and today a six inch was made for moose cake. The original was an 18-inch round, equivalent to 7 inches. I used a 6-inch mold, so I multiplied the formula by 0.9, and the amount of sugar was reduced.
Recipe Recommendations
- low-gluten flour 90g
- eggs 135G
- sugar 70g
- Shuiyi 5g
- milk 36g
- butter 23g
- sweetening
- roast
- an hour
- ordinary
Steps for SpongeBob
1
Get ready to work, put six inches of live-dependants on a sheet of oil, and put some butter on the inside. Stay
2
The melted butter and milk are in small bowls, with warm water around 40 degrees to stay warm
3
A clean stainless steel pot with eggs, sugar, water
4
Put the mixing basin in a 40-degree hot water insulation at high speed. Fight
5
I hit the paste color, it's white, it's thick, it's medium-speed. Fight
6
When you hit the egg, it's thin and thin
7
Scan low-banded flour
8
Scratch paste till you can't see dry powder
9
The melted milk butter fluids fall in with a razor and continue to mix around the paste
10
It's a double
11
Putting an egg paste in a coat of oil, two under the table, breaking the bubble on the pastry surface
12
Put it in the lower and middle of the oven, about 40 minutes of the 165 degree oven. Take out the baked cake and tear out the oilpaper