Jelly-cake
By VicentaLakin
I've been learning to make twilight cakes, and they'll fall when they're baked. But it's really good. The cake's fine. It's a little cake with jam. It's delicious. Who knows who's going to make breakfast the next day, sent three to the neighbors, and we wiped out the rest。
Recipe Recommendations
- eggs of 4
- fine sugar
- low-gluten flour 80 grams
- sunflower oil 50 grams
- water 50 grams
- jam appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Jelly-cake
1
Separate the yolk and the nymph. Add 20 grams of fine sugar to the yolk, and evenly mix it with an eggbeater。
2
The sunflower oil is added in three stages, each of which is evenly mixed and the next。
3
Add water evenly。
4
Low-banded flour is sifted into the yolk paste with a light and smooth mix with an eggbeater。
5
The eggs were placed in a clean bowl with no water or oil, two drops of white vinegar, high-speed shocks with an electric omelet, and 50 grams of fine sugar were added three times. Just hit the egg Qing to mention the tip of the bend。
6
Take two-thirds of the egg clears and add them to the yolk paste and mix them evenly。
7
Put the mixed yolk paste in the egg-cleaning bowl。
8
Smash good pasta。
9
Put the membrane in the cake model, paste in the bouquet, cut the bouquet with a small mouth and squeeze two thirds of the cake in the membrane。
10
Get a proper amount of jam。
11
And then some paste covered the jam to the end of the mold。
12
The oven is preheated, 180 degrees, on fire, about 20 minutes。