Milk angel cake
By VicentaLakin
Let's have a nice little angel cake today! I'm sure I'll make you love it
Recipe Recommendations
- pure milk 150 grams
- granulated sugar 20 grams
- low-gluten flour 90 grams
- salad oil 40 grams
- protein 200 grams
- edible salt 0.5 grams
- white vinegar 1/2 teaspoon
- sweetening
- roast
- an hour
- ordinary
Steps for Milk angel cake
1
Prepare raw materials
2
Milk mixed evenly with salad oil and 20 grams of juvenile sugar mixed with sugar
3
(b) Sifting of low-banded flour and powdered bubbles and mixing to non-particle-free flat paste
4
• plaster of 0.5 g salt and 2 ml for egg purifier; preheater 175 degrees in advance of oven
5
60 g sugar is added two times to the egg purifier and distributed to nine times
6
One third of a well-breeded egg is added to the paste, which is cut into a flat paste
7
(b) The previous step of mixing the flat paste back into the protein and evenly, and into the grilled oilpaper, to level the table
8
(b) Breaking the bubble and spreading coconuts over the paste
9
Fire in the oven, 175 degrees in the middle, approximately 20 minutes
10
(a) Out of the oven, to be cooled; and tossed the cake upside down on the board and tore the oil paper, which in turn would be cut in half, half with jam
11
Cover the other half and remove the irregular part of the perimeter
12
Cut off the shape you like