All-wheat cardboard
By VicentaLakin
It was once the family's favorite cake, but it's been a long time since it was baked, because of the feeling that the cake can only be used for snacks, that there is not enough time for work, and that if there is time to bake, the bread is normal, that is, snacks, and breakfast is full of hunger. Two days ago, talking to my colleagues about cake production, ah, on the day that I was about to forget, on the day of the break, in the corner of the cupboard, digging out the cake mold and the paper butts, and, um, in the kitchen, there was the smell of the sweet, sweet cake with the light olive fruit...
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for All-wheat cardboard
1
The whole wheat is black, in stark contrast to starch
2
Put it in the cake. Put it on the grill
3
Separated egg clears, the basin must be empty
4
Three separate yolks and one full egg in another oil-free basin
5
Add 10 grams of sugar and 1 grams of salt to the egg yolk basin
6
I can't do that. I can do it manually
7
The olive oil was added to 50 grams three times, each of which must be evenly mixed and then dropped again。
8
When the yolk is mixed, sift into the mixed surface. Pink
9
Scratch it, no flour particles, ready for use
10
Add a little white vinegar to the venom11
Add 10 grams of white sugar and hit the fish eye with an electric omelet one. Bubble
12
Add another 10 grams of sugar and keep it in two until it's a little subtle
13
Add the rest of the glucose, move up to the top, hit the cream, raise the egg-pumping protein cream to the point of the bull
14
Take a third of the protein cream and add it to the yolk paste
15
A second round of a third of the protein frost continues to be even
16
Put the cake in the rest of the protein cream
17
Pour the cake into the mold, tumble it twice, enter the oven 170 degrees, 25 minutes
18
When you're out of the oven, it's cold