It's an original chili cake
By VicentaLakin
It's the best and the best part. Now that new flour has been replaced, the cake feels lighter than it used to be。
Recipe Recommendations
- Xinliang baked and original cake powder 75 grams
- egg yolk of 4
- Egg yolk paste with white sugar 20 grams
- Corn oil for egg yolk paste 40 grams
- Egg yolk paste with milk 60 grams
- protein of 4
- white sugar for protein 60 grams
- sweetening
- roast
- an hour
- ordinary
Steps for It's an original chili cake
1
Get everything ready
2
When the yolk is separated, corn oil, milk, sugar, evenly mixed
3
Scan the cake powder
4
Scrambling into a non-particle-free slide
5
Protein shoots a big bubble at low speed with an electric omelet, adding sugar three times
6
Lifting the omelet, when the protein comes up at the tip of the corner, one minute at a low speed, makes the protein more delicate
7
At this point, the oven is preheated at 140 degrees; a third of the protein is taken into the yolk paste, evenly mixed
8
I'll put the paste back into the protein paste, and I'll keep it even
9
It's a fine, smooth cake paste
10
Cake paste fell from 20 cm high into two six-inch living-floor cake molds
11
Into the middle of the oven, 140 degrees, 55 minutes. If the surface is too dark, it can be covered with tin paper, and two strokes when it comes out. Hot air
12
It's on the hanger. It's completely cool
13
The size and shape of the cake are good
14
Look at the internal organization. It's so delicate. It's light