The magic kashda cake
By VicentaLakin
A paste, which automatically forms a three-tiered layered layer, the top layer is a soft sponge cake, and the bottom layer is chewing like a twig. The same cake (but not as sticky as the rice), the middle floor is the most enjoyable cartha pie. Enriched egg scent. You can't make such a funny cake. It's the most exciting thing to do when it's open, and it's exactly like having a baby, to see if it's really 30 percent, and it's good to be successful。
Recipe Recommendations
- eggs of 4
- vanilla extract 4 drops
- low-gluten flour 115g
- water 15g
- white sugar 120g
- butter 113g
- milk 500G
- sweetening
- roast
- an hour
- ordinary
Steps for The magic kashda cake
1
Set the eggs first
2
Add the remaining white sugar to the egg yolk
3
Add 3-4 drops of vanilla mixture even
4
Add a mixture of liquefied butter。
5
Scan low-banded flour, quickly blended to dry powder
6
We'll have milk and water in the pasta, and we'll have to mix it evenly and pour it down next time
7
7. Joined three times with the finished proteins and quickly circled them。
8
8. To pour the thin noodles like soup into the oven。
9
Pre-heat oven, mid-level bakery, 160 degrees, 45 minutes or so。The magic kashda cake Make Tips
When baked, it cools up to room temperature in the oven and then covers the film in the fridge for about an hour to help shape, which would be much easier to cut. 2. It would be preferable to use a single dish, if it were made with oilable paper, with more soup and easily leaked. Time and temperature are adjusted according to the home oven. 4. The grill should not be too big, the dish is too big, the cake is thin and the layer is not visible. I'm using a 12-inch square model, about 22-22。