An eight-inch vanilla casserole
By VicentaLakin
Recipe Recommendations
Steps for An eight-inch vanilla casserole
1
Emerald with fine sugar, salt with vegetable oil and milk. To oil and water integration is even。
2
Sift in low powder, add a few drops of vanilla, slowly platter to smooth and non-particle
3
Protein with a few drops of white vinegar, three drops of sugar, three strokes of dry hair bubbles, lifting of an egg-beater, and the protein pulls out a small, straight angle。
4
Take a third of the protein cream and mix it in the yolk paste
5
Put the mixed paste back in two thirds of the protein cream, evenly flat。
6
Put the paste in an eight-inch round cake mold, shake it a few times, and shake the bubble in the cake。
7
Put the cake in the preheated oven, four-storey grill, on the penultimate floor. Fire up and down in 135 degrees and 45 minutes。
8
Take the cake out as soon as it's baked
9
Put a few bumps on the table and put them on the grill. When the cake is completely cooled off。
10
Done