Tofu cassava
By VicentaLakin
I've tried it before in the cake paste, and it really makes the cake much smaller. But it's the first time I've seen it. Yes, you're right! The cassava powder! It's the cassava powder that makes tacos and pearls. So, the first time you see a recipe, you're totally attracted to materials outside of this concept. The first experiment was with a 7-inch chimney model. Roast cool off, Ogg. It's so soft! Put your ass on the board! It's so sad to tear up a piece, it's not the same taste! Well, it's like a little puffy, but it's not so Q and so tight, but it's very wet, soft and a little bubbling! Also, the taste is fresh, not sweet at all, the second time, or the continuation of the 7-inch chimney without hitting the southern wall. But this time in the yolk paste, I replaced the same weight of cassava powder with 15 g low-string powder. As a result, it has failed. And there's some depression in the brain that quickly resets the operation to make sure that there's nothing wrong with it, and I think that's probably the characteristic of the formulation itself. Now that the original recipe is a cake roll, I'm going to use this one, which is already baked, and try to see how soft it is. So with a blade of a little cake, try to roll it up. In this trial, it's a real shock. Is this a mutant? You can roll it, it won't break! So it has to be shared, and for rollers and beginners, this formula is definitely a saviour-class square
Recipe Recommendations
- eggs of 3
- lactone tofu 100g
- cassava flour 40g
- low-gluten flour 20g
- jam appropriate amount
- fine sugar 40g
- odorless liquid oil 30g
- lemon juice few drops of
Steps for Tofu cassava
1
Prepare all the material. Low-banded flour and cassava flour were evenly mixed early and sifted 2-3 times
2
(a) Brushing of the omelet and yolk into two clean, oil-free containers, first in the freezer
3
Add fine sugar (for yolk) to the yolk, to stir up the sugar to essentially melt
4
(b) Add a odourless liquid oil and evenly mix it
5
And the sifted tofu
6
Tofu-free particles blended
7
(a) A sifted powder mixture
8
Mix the material evenly, back up. The density of yolk paste in the reference map
9
A few drops of lemonade were added to the egg clean
10
One third of fine sugar (protein) is added to the fish eye bubble and continues to cause high-speed disturbances
11
(b) When the egg is bludgeoned to a fine foam, one third of the fine sugar (protein) is added and the high-speed disturbance continues
12
(b) When the egg is released to a wet hair bubble, the egg-beater is lifted, which pulls out the big hook and adds the remaining one third of the fine sugar (protein) to continue the high-speed swing
13
(a) Escalation of eggs to dry hair bubbles, i.e. lifting of an egg-beater that can pull out short, straight angles
14
The oven preheats 190 degrees. One third of the finished egg is added to the yolk paste, mixed or even
15
And then back to the egg-cleaning basin, and then continue to flip or cut evenly
16
The final piece of cake is shown on the map
17
(b) Pumping the modulated cake from its height into the mold, and then shaking the mold a few times on the board and the surface bubble
18
when the preheating is over, the molds are sent to the oven, the lower layer, the upper and lower fire, 180 degrees, and the baked for 35 to 40 minutes, until the cake expands to a slight fall, and the sound of the bangs is recorded with your hands. if you use a 28 *28 cm dish, you can bake at 190 degrees for about 12 minutes
19
Once baked, the oven will be released, and it will be put down until it is completely cooled and eaten off. If there is no hurry, it can be frozen overnight and then removed
20
Slice it, rub it with jam, roll it up and eat it。