Carrot cake
By VicentaLakin
The sponge cake was accompanied by carrots, with cinnamon powder and carrots, and tasted well with sour cream; previously, the whole egg was softer。
Recipe Recommendations
- sweet and sour
- roast
- three-quarters of an hour
- ordinary
Steps for Carrot cake
1
Preparation of cake material: carrots of 200 grams, room-temperature eggs of four, powdered powder, cinnamon powder mixed with low powder
2
The powder is sifted
3
Carrot wiring, evenly mixed with 55 grams of rice oil and salt, to be used
4
Four eggs and 120 grams of sugar are placed in an eggbasket, with the first hand being used to break the eggs, with a 60-degree hot water basin spread over the eggbasket and without contact with the hot water
5
(a) A high-speed egg-pumper with an egg-smoke fluid, which is used to keep the egg paste flat, and which eventually presents a state of improbable graft for about 14 minutes, depending on the strength of its own egg-pumper
6
The oven is preheated at 170 degrees for 40 minutes
7
(a) A three-time sifted powder, roughly evenly mixed
8
(b) Smash it in a state of a little dry powder, and pour it into carrots, evenly mixed with dry powder
9
Inverted in moulds of baked paper, mould size: 24*24
10
In preheated ovens, lower floors, with about 25 minutes of bake time, cakes inserted into toothpicks, pull out without cake paste and are baked and removed directly
11
Bring out the cake with the roasted paper, tear out the roasted paper around the cake and cool the grill
12
Cream cream: 50 grams of butter, 200 grams of cream cheese, 15 grams of fine sugar in the basin
13
A lemon rubbing for the skin, and cutting the juice
14
Softened butter and cream cheese are smooth, and lemon juice is added in turn, evenly
15
Cream cream in a bouquet
16
Creamed cake on the surface, creamed with lemon peels and sliced while eating