Zebra Zephyr cake
By VicentaLakin
Tastes light and thin, with a nice line, cut down on a rather delicious tea dessert. Come and share with me
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- fine sugar 80 grams
- milk 70 grams
- salad oil 50 grams
- cream of tartar 2.5 grams
- baking powder 2.5 grams
- vanilla extract 1 teaspoon
- cocoa powder 25 grams
- milk fragrance
- roast
- an hour
- senior
Steps for Zebra Zephyr cake
1
Prepare two clean, oily, watery basins, with a weight of yolk。
2
The proteins were put aside and the milk and salad oil were mixed to non-separated and then dumped into the egg yolk basin。
3
The flour is sifted in two stages, the first to be sifted in a non-particle-free state, and the second to be sifted evenly。
4
Put a small spoon of vanilla into the paste, and mix it evenly。
5
Add tata powder to the protein basin and start shooting protein. A three-time placement of fine sugar and the introduction of protein into a wet hairble state, i.e. the lifting of an egg-beater, can pull out small, long, untight angles。
6
You mix the hairy protein with the yolk, you flip it up and down, you can't draw the rings. The protein is not to be put in at all, two to three times, and each time it is fully mixed with the yolk before being placed in other proteins。
7
Half of the mixed paste is divided into sifted cocoa powder, evenly mixed。
8
Take the 8-inch cake mold, and here you are advised, if it's a decorative mold, to wrap it outside with tin paper to prevent the water from evaporating too fast and on the bottom. A large spoon of white flour pours into the middle of the mould and then into the middle of the white paste, which in turn overlaps。
9
When all of them are stacked in, they don't have to flip, and the paste will sink itself, and they can shake a little bit to remove the bubble. I'm not a zebra here anymore, and I'm doing it with a little toothpick, and I'm going to have a nice tattoo, like a roll of ink, and I like it. You can play whatever you want
10
Put the good pasta in the preheated oven. Fire up and down, 180 degrees, 25 minutes or so. The baked cake stunned a few times, and then it was immediately re-stuffed on the cooling shelf, and when the heat was warm enough, it was easy to disfigure itself。
11
I'm about 20 minutes old, and then I'm completely deformed, and I'm basically not keeping the cake on the mold. It's recommended to be a three-power living-bed mold. It works。