SpongeBob
By VicentaLakin
SpongeBob cake is a little bit tougher than Twisty cake, it's not easy to fall, it's softer
Recipe Recommendations
- corn oil 40 grams
- milk 40 grams
- eggs
- lemon juice few drops of
- low powder 160 grams
- white granulated sugar 120 grams
- salt 2 grams
- sweetening
- baking
- an hour
- simple
Steps for SpongeBob
1
The required material is called standby。
2
The pot is clean and oily。
3
Add sugar, salt, lemonade。
4
Egging machine's high-speed. Shows fish bubbles。
5
Continue high speed
6
An eggbeater lifts it to draw the 8 font on the surface for a few seconds without disappearing.
7
Low powder is sifted three times earlier, and then flour is more loose and easier to mix, and flour is sifted twice in the egg paste。
8
PASTA FLIPPING: J FONT FLIPPING. FLIP EVENLY. IT'S LIKE COOKING. IT CAN'T GET OUT EASILY
9
MILK AND OIL ARE MIXED, SLOWLY DOWN INTO THE EGG PASTE, WITH THE REVERSE J FONT FLIPPING, EVENLY WITHOUT SEEING DRY FLOUR。
10
The paste falls from a slightly higher position into the mould, which reduces the large bubbles. It's as smooth as a ribbon。
11
THE SURFACE ATMOSPHERE IS CUT OFF WITH A BAMBOO Z FONT. THE OVEN IS PREHEATED 120 DEGREES UP, 115 DEGREES DOWN, MID-FLOOR, 50 MINUTES. THE LAST TEN MINUTES OF OBSERVATION WERE COVERED WITH TIN PAPER。
12
The oven is preheated 150 degrees, up 120 degrees, down 115 degrees, in the lower middle and 55 minutes. Last ten minutes up and down 150 degrees。
13
Boiled sponge cake, no retweeting, drying out。
14
It's finished.
15
It's finished.
16
It's finished.