Black candy cake
By VicentaLakin
it's red sugar, rich and warm, and it's roasted with a very good fragrance, a very good twilight for breakfast and afternoon tea, or a very nice baker and a cooler taste. the square came from mr. nakashima's kimchi cake。
Recipe Recommendations
- Large egg of 4
- low powder 50 grams
- whole wheat flour 20 grams
- corn oil 30 grams
- rum 15 grams
- water 35 grams
- dried fruit
- walnut 20至30 grams
- brown sugar 60 grams
- sweetening
- baking
- an hour
- simple
Steps for Black candy cake
1
The raw materials are available. Rum mixed with water, black sugar or red sugar crushed early and better sifted. The yolk is separated。
2
The protein is frozen to the edge with a thin ice layer。
3
The yolk is mixed with 20 grams of red sugar to soluble, and rum and water, corn oil。
4
Smuggle for about five minutes to lactation, and then the cake tastes better. "Emilation isn't hair. Don't push too hard."
5
Low powder mixed with whole wheat powder is sifted, and sifting skin is poured into yolk. Smash to dry powder。
6
In three cases, 40 grams of red sugar was added to the protein for distribution to approximately 8. (Photo ovens up to 200 degrees of preheated protein)
7
One third of the protein is added to the yolk paste, evenly mixed。
8
And then you're going to fall into the remaining proteins and flip evenly。
9
Join the dry and the nuts, mix。
10
Falling into the mold, scratching the spot a few more times. The temperature of the oven, which is preheated, is adjusted to 170 degrees for 35 minutes. (Please adjust the temperature to my oven, where my eggs are about 170 degrees and 28 minutes of fire at 160 degrees.) If you fall from the high of the oven, you will be caught in the cold。