SpongeBob
By VicentaLakin
SpongeBob cake is more gnawing than Twisting cake, and the egg smells more fragrance, and many people use it to make moustaches or decorating cakes because it weighs more than Twisty cakes! It's an eight-inch formula
Recipe Recommendations
- fine sugar 120 grams
- low-gluten flour 130 grams
- whole egg 240 grams
- corn oil 30 grams
- salt 2 grams
- milk 30 grams
Steps for SpongeBob
1
Four full eggs into an oil-free, water-free egg basin with 120 grams of fine sugar and 2 grams of salt
2
An eggbath sits on a 40-degree hot water bowl, electrically hitting the egg at high speed. Send
3
It'll just take eight words from the surface and disappear in a few seconds
4
I sift in two low-banded flours and tumbled it with a rubber razor
5
Take a bowl of milk and corn oil and mix it with a hand-pumper (i.e. emulsion)
6
Take a little egg paste into the emulsed cream and mix it with a rubber razor
7
Smash it and fall into the egg pan, and it's completely flattened with a rubber razor
8
Falling into an eight-inch cake model and blowing up bubbles
9
If there's still a visible bubble with a toothpick, you can put it in a 155-degree preheated oven for 30 minutes
10
And when it comes out, it's the heat and the cold
11
Completed ChartSpongeBob Make Tips
If you have an egg fluid that is three times the size of an egg, and if you don't have a big bubble, you'll have to do it again