Bye cake

1

Preparation materials

2

The yolk and the egg are identified in two clean, oil-free containers. The eggs here are 70 grams larger, and the eggs are about 50 grams larger

3

We'll double-screen it with corn oil and milk

4

DRAW Z TO DRY POWDER

5

Add yolk to non-particle-free pasta

6

The egg clears up to thick bubbles, trims the sugar into the protein three times, and continues at high speed

7

It's all right to mention that the eggbeater pulls up a little bit of a hook

8

Take a third of the protein and mix the yolk paste

9

Put eight back in the remaining protein cream, and continue to mix it with a tangled and flipped hand. even

10

Cake, no particles, fine, smooth, no bubbles. Floating Rise

11

Pour the cake into a six-inch cake model, lift the mould horizontally and shake the bubble inside

12

Send it to the pre-heated oven. After 10 minutes, cross the skin of the cake with a sharp knife, then turn into a fire of 150 degrees for 25 minutes

13

It's a shock. It's a cold

1: FLOUR AND OIL MILK ARE MIXED IN SO LONG AS THEY ARE NON-PARTICLE-FREE, SO THAT THEY DO NOT OVERWHELM; 2: PASTE IS MIXED WITH EGGS INTO THIN, NON-PARTICLE-FREE PASTE, SO THAT Z WORDS CAN BE DRAWN TO PREVENT THE BANDS; 3: PROTEIN IS PASSED TO WET DRIER STATE, I.E., AN EGG-BEATER IS PULLED OUT OF A SMALL BEND; 4: 155 DEGREES OF PRE-COOKING FIRE IS TO CONDENSATE THE FACE OF THE CAKE, THEN CROSS WITH A KNIFE, WHICH CAN BAKE A BEAUTIFUL CRACK, OR BREAK THE CAKE NATURALLY: WHEN THE CAKE FALLS OUT OF THE OVEN, THE CAKE WILL FALL DOWN IMMEDIATELY, BECAUSE THE CAKE IS SOFT AND CAN EASILY SHRINK