A mid-air twilight cake
By VicentaLakin
It's a very nice recipe, and it's very soft and flexible. It's made of a 17-centimeter-medium mold, almost equivalent to a 7-inch round
Recipe Recommendations
- egg white 120g
- egg yolk 60g
- low-gluten flour 65g
- milk 50g
- corn oil 40g
- fine sugar 65g
- white vinegar 1/4 teaspoon
- sweetening
- roast
- an hour
- ordinary
Steps for A mid-air twilight cake
1
Eggs split the yolk and the clean
2
milk and 20 g sugar in the basin, mixed into sugar melt, which can melt quickly with hot water
3
Join the corn oil
4
It's a complete mix with a manual egg-beater
5
Sift in low-banded flour
6
And then you'll mix it in
7
Smuggled into a thick paste, side by side
8
the eggs are divided three times into 45 g fine sugar. fight
9
It's a dry hair bubble
10
Take a third of the protein cream into the yolk pan
11
And then they're all in the remaining two-thirds of the protein cream basin. Medium
12
Sliced into thin cakes
13
I'm going to dump the cake in the mold
14
To level the surface and put it in a pre-heated oven after two shocks on the table. Medium bottom, 170 degrees, about 42 minutes