SpongeBob cake
By VicentaLakin
It's easy to use, but it smells like a thick egg. It's good for egg drops of silver. It's flexible, but it's not dry, it's soft。
Recipe Recommendations
- eggs of 5
- low-gluten flour 100 grams
- fine sugar 20 grams
- corn oil 40 grams
Steps for SpongeBob cake
1
Material gathering. It's only when you hit the protein that you want to take pictures. Eggs separate the protein from the protein。
2
An egg-cleaning basin is free of oil and water, 60 grams of fine sugar is added to the egg-cleaning basin, with an egg-beater up to eight distributions, which pulls out a big bend。
3
The egg yolk was added to the remaining 20 grams of fine sugar, which hit the color white, and grew in size。
4
Take a small portion of the protein cream into the yolk, mix it evenly, then pour the yolk paste back into the cake cream pot, double it evenly. No circles。
5
Low-banded flour is sifted twice and then evenly mixed and replayed again。
6
It's thick。
7
Take a small part of it to the corn-oil bowl, mix it up, then fall back into the bowl, and evenly flip it. And when it's mixed, it's fine, it's bright。
8
the oven preheats 170 bottoms 10 minutes. pour pasta into a paper cup, about eight or nine points full. i took extra pasta with cocoa powder, made it cocoa-like, boy. i made 17 of them with a five-cm tall, five-cm card。
9
Up and down, 170 feet, about 20 minutes to the surface。
10
My mouth is wide open, waiting for me to eat. Ha ha ha