Chiba gold cake
By VicentaLakin
When making the cake, the flour is made of flour, which absorbs more water and makes the finished product softer. The taste of cake is so thick that it's not as soft as a twilight cake and lighter than a sponge cake. It's too big an egg, and it's hot with butter to make this cake taste so strong that it really doesn't have to add butter and fruit, and it's perfect for empty mouths. We'll share how simple lines can be drawn into beautiful kibbles。
Recipe Recommendations
- butter 70g
- low-gluten flour 85g
- egg yolk of 4
- protein of 4
- whole egg one
- fine sugar 70g
- milk 70g
- white vinegar few drops
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Chiba gold cake
1
Milk boils
2
A yolk for decoration
3
Butter in the pot, the fire boils
4
Turn off the fire and add low-banded flour
5
Add hot milk, mix
6
One egg family, three egg yolks
7
We'll add pasta to it several times to make sure it's even every time we join
8
...smoke into a smooth, non-particle-free yellow face. The oven preheats 180 degrees
9
Protein with white vinegar, three times with sugar
10
Some protein mixed with pasta
11
And finally cut into a smooth, smooth cake paste
12
♪ Falling into the oven ♪
13
DECORATION OF A THOUSAND-PAGE TEXTURE, AN EGG YOLK BAG, A 3-4MM LITTLE MOUTH CUT IN A SIDEBAR FROM LEFT TO RIGHT 45 DEGREES WITH A CHOPSTICK, VERTICALLY WITH A PARALLEL LINE, ONE FROM TOP TO BOTTOM LEFT PROVINCE
14
Put it in a 180-degree pre-heated oven, mid-level, about 25 minutes of roasting, with an ideal coloured temperature of 10 degrees. Scrambled to the temperature, covered with another tarpaulin, unmasked the tarpaulin at the bottom, then turned it back, the grafted face up, cooled and cut. It's better to eat after freezing