Wheat pickles
By VicentaLakin
Wheat casserole: New oven cut, first pot baked cake. Today's cake was full of veggies, but the market couldn't find them, so it had to be replaced with fresh greens. The new oven was really good, the cake was very hot and soft and wet。
Recipe Recommendations
- low-gluten flour 88 grams
- Oil, wheat and vegetable paste 50 grams
- corn oil 50 grams
- eggs of 5
- white sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Wheat pickles
1
Grain cleaning
2
Put it in the juicer, add a little water, make it a molasses juice
3
Equation is separated and placed in two containers free of water and oil. Medium
4
The egg yolk is 30 grams of fine sugar, and it's evenly mixed with a manual omelet
5
Add corn oil evenly
6
Add another 50 grams of spinach mud。
7
Add low-banded flour and mix it evenly again
8
The egg drops a few drops of white vinegar, starts with a slow blow to a thick bubble, three times with 30 grams of fine sand. Sugar
9
Quick to texture
10
Finally, there's a little straight pointer
11
One third of the protein is added to the yolk paste, evenly mixed with a razor
12
And then we add the remaining eggs white, and we scrape them from the bottom evenly
13
Putting the face in the mold and shaking it upside down
14
In a pre-heated oven, the second layer, 30 minutes on the upper and lower levels, is replaced by 140 degrees and 20 minutes。
15
The cake will be rebutted as soon as it's out of the oven, and when it's cool, it'll be out。
16
Stripping with a small knife and a circle between the cake and the mold, and then lightly at the bottom
17
Cut off the finished chart
18
Completed Chart