Zebra Chifeng
By VicentaLakin
Irregular zebra stripes, more amazing to cut open, more beautiful and healthier without coloring。
Recipe Recommendations
- low-gluten flour 75g
- salad oil 45G
- fine sugar 70g
- condensed milk 1 tablespoon
- cocoa powder 5g
- matcha powder 5g
- baking powder 2g
- milk 40g
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Zebra Chifeng
1
Separate the yolk and load it in two bowls。
2
THE YOLK IS SIFTED WITH SALAD OIL AND MILK, WITH 20G FINE SUGAR, WITH A HAND-PUMPER TO MELT SUGAR, WITH LOW-BANDED FLOUR AND POWDERED BUBBLES, AND WITH NO GRANULAR FORM IN THE EGG YOLK BASIN。
3
Join the milk and continue to mix。
4
The yolk paste used a razor to dig two of the other two bowls. (The two are two colours, cocoa and tea, the amount of which can be determined by itself, and, if it is hard to do so, electron, as the addition of proteins at the end is also in equal proportion
5
Add cocoa powder and tea powder to mix。
6
PROTEIN IS ADDED TO 50G FINE SUGAR WITH AN ELECTRIC OMELET TO DRY HAIR BUBBLE. IT'S AS IF THE EGG-BEATER'S HEAD HAS A STRONG STRAIGHT ANGLE。
7
The protein cream is divided into three points and is dug in three yellow paste basins. How much protein is here and how much yolk is best equal. The pasta with cocoa powder and tea powder will dry up, and the protein cream can add a little more to it。
8
They're even。
9
I'm going to put the mixed pasta in three bags。
10
Squeeze the original into the mold, then into the middle, and then into the cocoa
11
In that order, the paste was squeezed into the mold, which fell a few times over the table and hit the bubble。
12
Put it in the lower and middle of the oven, fire it up and down, 130 degrees for 40 minutes, and remove the pendulum。
13
When it cools down, you're gonna have to use a demersal knife to take a lap off。