Bean twirl cake
By VicentaLakin
Yesterday's breakfast was filled with soybean milk, which was used to bake a kamikaze cake, which was so soft and cottony, and soybean sour, which was completely different from soybean。
Recipe Recommendations
- low-gluten flour 95 grams
- eggs of 6
- butter 20 grams
- edible oil 30 grams
- soybean milk 65 grams
- fine sugar 90 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Bean twirl cake
1
The edible oil, butter and soybean are mixed, and small fires heat up until butter melts。
2
Yellow, protein separation, and separate packagings with no oil or water。
3
The protein drops in a few drops of white vinegar, adds sugar, passes out to wet hair bubbles, adds scattered yolk, and evenly mixes。
4
Scan low powder, evenly mixed。
5
A mixture of soybean butter and edible oil is poured into a fast and even mix to avoid bubbles。
6
Pumping the tumbled cake into an eight-inch circle, shaking it with your hands a few more times, shaking the bubble。
7
Send it to the lower level of the pre-heated oven, with 150 degrees and 60 minutes of fire up and down。
8
When baked, the insulated gloves remove the cake mold and retort it on the grill, which can be removed after cooling。
9
Cuts are ready to eat, and some are given to neighbours who say it's good and delicious。
10
The finished chart。Bean twirl cake Make Tips
Please adjust the temperature according to your oven's characteristics. The eggs I used this time were relatively small, 40g each with the shell, so I added an extra egg.